Vegan Pumpkin Ravioli in Sage Butter with Pecans
Preparing homemade vegan pasta is easier than you might think: Here's our recipe for vegan pumpkin-filled ravioli in sage butter!
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Cooking tools:
- Pasta machine
- Rolling pin
- Immersion blender
- Ravioli cutter
- Pastry brush
- Stand mixer
- Microplane
- Baking sheet
- Oven
- Stove
- Pot
- Skillet
- Measuring cup
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen towel
- Plastic wrap
- Plate
Ingredients
- 100 g (0.75 cup) flour
- 100 g (0.75 cup) semolina
- 100 ml (0.4 cup) water
- 1/4 tsp salt
- 1 tsp olive oil
- 250 g (9 oz) Hokkaido pumpkin
- 1 garlic clove
- 1 onion
- 2 tbsp oil
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 3 tbsp almond flour
- 1/2 orange (zest)
- salt
- pepper
- 100 - 150 g (0.5 - 0.75 cups) vegan butter
- 15 g (0.5 oz) fresh sage
- 75 g (2.5 oz) pecans
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