Pumpkin Shaped Three Cheese Ravioli
Pumpkin Shaped Three Cheese Ravioli
These adorable pumpkin ravioli will not only get you into the spirit of the holiday but satisfy you with their cheesy goodness! They can be a labor of love like any homemade pasta but they are totally worth it! They’re beautiful pumpkin shape and orange color will delight even the kids before a night of trick or treating.
Makes about 18-20 ravioli
Ingredients
2 1/2 cups (300g) “00” Flour or All Purpose
3 Tbsp (45g) Pumpkin Puree
1 tsp (2.5g) Annatto Powder
1/2 tsp Salt
1/2 cup (118ml) Water plus more as needed
Three Cheese Filling
14 oz (397g) Extra Firm Tofu
1 1/2 (23g) Tbsp Miso Paste
1 Tbsp (15ml) Lemon Juice
1 Tbsp (15g) Nutritional Yeast
Salt & Pepper to taste
3 oz (85g) Vegan Parmesan Shreds
3 oz (100g) Vegan Mozzarella Shreds
Vegan Grated Parmesan for serving.
Equipment
Rolling Pin or Pasta Machine
2 1/2” Pumpkin Cookie Cutter
1 tsp Ice Cream Scoop or Tsp
Spray bottle of water
Notes
You can re-roll out the dough at least once if necessary.
You will have leftover ricotta to enjoy in other dishes.
Directions
1. Make the tofu ricotta by pressing and draining the tofu for at least 20 minutes. Mash with a fork and add the miso paste, lemon juice, nutritional yeast, salt & pepper. Mix well and refrigerate until ready to use. It can also be made the day before for better flavor.
2. Make the pasta dough by combining the flour, salt and annatto powder in a large bowl. Mix well. Add the pumpkin puree and water and mix until all of the flour has incorporated the water. You should have a shaggy dough but without excess flour. Add more water as needed to achieve that texture. The dough will stay together when squeezed. Knead the dough for 5 minutes. Cover the dough with a damp cloth or plastic wrap and allow it to rest for 20 minutes.
3. Cut the dough into thirds and roll each piece into a long rectangle about an 1/8” in thickness or until you can see the shadow of your hand underneath. Depending on the size of your pumpkin cookie cutter, the dough should be about 16” long by 7 wide.
4. Spread the rolled out dough on to a clean surface. Lightly fold the dough over lengthwise to establish your working area and create a crease. Unfold the dough and on the inside of the fold, use the cookie cutter to lightly press down pumpkins along one side of the dough. Keep them in one single line.
5.Scoop out a tsp of the ricotta filling and place it in the middle of the pumpkin shape. Give the dough a good spritz of water and then fold the dough over the filling and use your fingers to push out any air around the filling. Press the dough down making sure to seal it together around the filling. Use the cookie cutter to cut out the pumpkin ravioli. Gently remove the excess dough from around the ravioli. Place the ravioli onto a damp cloth while you repeat the process.
6. Cooking the ravioli: bring a large pot of water to boil. Salt the water and add in a few ravioli at a time to not crowd the pot. Cook for 7 minutes or until they are all floating for at least 2 minutes. Remove the cooked ravioli and set them on a lightly oiled plate while you finish cooking the rest.
7. Serving: Melt the vegan butter in a large skillet on medium heat. Add in the chopped sage and cook for 1-2 minutes or until fragrant. Add in the ravioli and sauté for a few minutes or until heated through. Season with salt & pepper and serve with vegan grated parmesan.
