Ingredients

The following ingredients have 4 Servings
  • For the dough:
  • 2 tablespoons ground flax
  • ¼ cup warm water
  • 3 cups gluten-free flour
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 4 tablespoon olive oil
  • 1 cup water ((add an additional 1-4 tablespoons if dough is dry))
  • For the filling:
  • 1 cup vegan cream cheese
  • 2 cups cubed pumpkin
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon fresh rosemary (chopped)
  • For serving:
  • 1 cup vegan basil pesto
  • ½ cup sliced almonds (toasted)

Instruction

  • Preheat oven to 400 degrees F. In a large bowl combine pumpkin with ½ teaspoon salt, 1 teaspoon chopped rosemary and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet for 35 minutes. Allow to cool.
  • In a small bowl combine ground flax and ¼ cup warm water. Mix.
  • In a large bowl combine flour, salt and turmeric. Mix.
  • To the large bowl add flax mixture, olive oil and 1 and ¼ cup water. Mix until a dough forms, adding more water if necessary.
  • Knead dough on a floured surface for 5-10 minutes. Cover with a warm towel and let rest for 30 minutes.
  • Divide the dough into four balls, and using a rolling pin roll out each ball on a floured surface until very thin.
  • Cut circles out of the dough using the rim of a glass or a cookie cutter. For rectangular ravioli use a pizza cutter.
  • Place one teaspoon of vegan ricotta and one smashed pumpkin cube onto each round of dough.
  • With water brush the edge of the round of dough.
  • Top the filled round of dough with another round of dough, using your fingers or a fork to seal the edges. Repeat for remaining dough.
  • Bring a pot of water to a boil and add the ravioli. Reduce heat to medium and cook for 8 minutes.
  • Serve topped with pesto and sliced almonds.