Traditional Italian Dumplings, Part 1 of 2 - Vegan Pumpkin Ricotta Ravioli with Vegan Cream Sauce

Vegan Pumpkin Ricotta Ravioli with Vegan Cream Sauce
Ingredients:
For the Homemade Vegan Ricotta Cheese:
• 900ml soy milk
• 55ml fresh lemon juice
• ¼ teaspoon salt
For the Vegan Cream Sauce:
• 100g raw cashews (soaked for 8 hours)
• 140ml oat milk
• 1½ tablespoons fresh lemon juice
• ¼ teaspoon ground black pepper
• ¾ teaspoon salt
• 2 tablespoons olive oil
• 1g fresh rosemary leaves
For the Vegan Pumpkin Ricotta Ravioli:
Pasta Dough:
• 300g durum wheat flour
• ½ teaspoon salt
• 1 tablespoon olive oil
• 120ml water
Filling:
• 800g peeled and deseeded pumpkin
• 1½ teaspoons salt
• 1½ teaspoons black pepper
• 2 tablespoons olive oil
• 2-3 fresh rosemary leaves
• 6 dried bay leaves
• 50g homemade Vegan Ricotta Cheese
Garnishing:
• Fresh rosemary
• Vegan Cream Sauce
• Baked pumpkin slices
Instructions:
1. Prepare Vegan Ricotta Cheese:
• Heat Soymilk: Pour 900ml soy milk into a pot over medium heat, stirring constantly. When it reaches 60°C (140°F), turn off the heat.
• Add Lemon Juice: Stir in 55ml lemon juice and let sit for about 15 minutes to form curds.
• Strain: Place a cheesecloth bag over a strainer set on a bowl. Pour the curds into the bag, tie it, and let drain for 1 hour. Gently squeeze to remove excess liquid, but avoid over-squeezing. Mix in ¼ teaspoon salt.
2. Prepare Vegan Cream Sauce:
• Blend Ingredients: In a blender, combine soaked cashews, 140ml oat milk, 1½ tablespoons lemon juice, ¼ teaspoon pepper, ¾ teaspoon salt, 2 tablespoons olive oil, and fresh rosemary.
• Blend Until Smooth: Blend until a smooth puree forms. Chill in the refrigerator.
3. Prepare Pasta Dough:
• Mix Dough Ingredients: In a bowl, combine 300g durum wheat flour and ½ teaspoon salt. Make a well in the center, add 1 tablespoon olive oil, and gradually mix in 120ml water until dough forms.
• Knead and Rest: Knead until smooth, cover with a damp cloth, and let rest for 1 hour.
4. Prepare Pumpkin Filling:
• Roast Pumpkin: Place 800g pumpkin slices on a baking tray lined with parchment paper. Season with 1½ teaspoons salt, 1½ teaspoons pepper, and drizzle with olive oil. Add rosemary and bay leaves. Roast at 200°C (400°F) for 20 minutes.
• Blend Filling: Once cooled, blend half of the roasted pumpkin with half of the Vegan Ricotta Cheese until combined.
5. Assemble Ravioli:
• Roll Dough: Dust a work surface with flour. Roll out a portion of dough into a thin rectangle using a pasta machine, gradually reducing thickness to make it pliable.
• Cut Dough: Cut the dough into 6 cm squares for the bottom layer and 7 cm squares for the top layer.
• Fill Ravioli: Place a tablespoon of pumpkin filling on each square. Cover with a larger square, align edges, press down to seal, and use a fork to crimp the edges.
• Store: Store uncooked ravioli in an airtight container in the refrigerator or freeze for up to a month.
6. Cook Ravioli:
• Boil Water: Bring a pot of water to a boil with ¼ teaspoon salt.
• Cook Ravioli: Carefully add ravioli, stirring gently to prevent sticking. Cook for 3-5 minutes until they float to the surface. Remove with a slotted spoon.
7. Serve:
• Garnish: Serve ravioli hot with Vegan Cream Sauce, fresh rosemary, and baked pumpkin slices.
Enjoy these rich and creamy vegan ravioli with a luscious vegan cream sauce—perfect for a comforting meal or a special occasion!
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