Name: Homemade Pumpkin Ricotta Ravioli
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 60 servings
Cuisine: italian
Ingredients: 300 g 00 flour (*Can substitute with white all purpose wheat flour if 00 flour is unavailable.); 0.33 tsp turmeric; 150 ml reduced aquafaba ((Reduced Aquafaba: Simmer aquafaba on the stove until thick and almost jelly-like in consistency, similar to egg whites. Cool completely before use.)); 30 ml water; 900 g roasted butternut squash cubes; 2 tbsp olive oil; 2 clove garlic cloves (finely chopped); 1 tbsp lemon juice (or apple cider vinegar, more to taste); null to_taste chilli flakes; null to_taste salt; null to_taste black pepper; 0.5 portion vegan ricotta cheese (**Optional, if not using, double the pumpkin filling recipe.); 2 clove garlic cloves (sliced thinly); 1 lemon lemon zest; null to_serve chilli flakes; 1 tbsp olive oil (for basting)

Instructions

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1

In a mixing bowl, combine 00 flour (300 g) and turmeric (0.33 tsp). Add reduced aquafaba (150 ml) and mix. Gradually add water (30 ml) until a workable dough forms. Knead for at least 5 minutes, then cover with a damp kitchen towel and let rest for 60 minutes to prevent drying.
2

Heat olive oil (2 tbsp) in a pan. Sauté garlic cloves (2 clove) until soft and fragrant. Chop cooled roasted butternut squash cubes (900 g) finely or blitz in a food processor, then add to the garlic. Mix well, season with [to_taste salt], [to_taste black pepper], lemon juice (1 tbsp), and [to_taste chilli flakes]. Ensure the mixture is well-seasoned, then set aside.
3

Divide the dough into portions (e.g., 1/3 at a time). On a lightly floured surface, roll out each portion thinly (2-3 mm) using a rolling pin or pasta machine. Thinner dough makes tastier ravioli.
4

Use a 5 cm / 2-inch cookie cutter or glass to cut out dough circles. Place about pumpkin filling (0.5 tsp) and vegan ricotta cheese (0.5 tsp) on half of the circles. Top with another dough circle, gently drape around the filling, and seal the edges with your fingers, ensuring no air pockets. For a decorative edge, crimp with a fork. Place finished ravioli on a lightly floured surface and cover with a kitchen towel while you continue with the remaining dough and filling.
5

Bring a medium pot of water to a boil. Cook 5-6 ravioli at a time in the boiling water for about 5 minutes. Remove cooked ravioli with a slotted spoon, gently shaking off excess water, and place on a plate. Repeat until all ravioli are cooked.
6

To serve, sauté garlic cloves (2 clove) in olive oil (1 tbsp). Gently baste the ravioli in the garlic oil. Serve with a sprinkling of [to_taste salt], lemon zest (1 lemon), and additional [to_serve chilli flakes] if desired.