Nutritional Info

Nutrition Facts

Serving Size 1 (57g)

Calories 69
Calories from Fat 23 (33%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 23.8mg 8%
Sodium 171.3mg 7%
Potassium 71.9mg 2%
Total Carbohydrate 1.6g 1%
Dietary Fiber 0.1g 0%
Sugars 0.8g
Protein 9.3g 19%

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Pumpkin Spinach Ravioli

Source: 500 Vegan Recipes
Recipe Description
If you don't have a pasta roller, no problem! All you need is a flat surface and a rolling pin. These taste great topped with a wide variety of sauces, but white sauces tend to taste much better than red with this recipe.
Prep time
1 hr
Cook time
24 min
Ready In
1 hr 24 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  salt
1/2 Cup(c)  water
2 Cup(c)  semolina flour
1 Pinch(pn)  pepper, to taste
1 Pinch(pn)  salt, to taste
1/2 Teaspoon(t)  sage, ground
1/2 Teaspoon(t)  garlic powder
1/2 Cup(c)  vegan cream cheese
15 Ounce(oz)  pure pumpkin puree, firmly packed
15 Ounce(oz)  spinach, drained

Preparation

To make the dough: In a mixing bowl, combine the flour and salt, add the water, and knead into a nice soft, but firm, elastic dough ball, about 5 minutes. Divide into 4 equal pieces. Leave in the bowl, cover the bowl with a dish towel, and let rest for about 30 minutes. After the dough has rested, dust your rolling surface with flour. Flatten one of the pieces and roll it out with a rolling pin. Roll it out very thin, to 1.5 mm. Take the sheet of pasta dough and lay it on a dish towel on a flat surface. Cover with another dish towel. Repeat with the remaining 3 pieces. It is okay to stack the pasta sheets on top of one another. They should be pretty dry after rolling, and not too sticky. If they are too sticky, dust in between the sheets with additional semolina flour. To make the filling: In a mixing bowl, combine all the filling ingredients. Bring a pot of salted water to a boil. To make the raviolis, lay one sheet of pasta dough on a flat surface. Using approximately a 3 inch circular cookie cutter or a pint glass, cut as many circles as possible from the sheet. Stack the circles, and reserve the remaining dough. Repeat with the remaining sheets. Your goal is 60 or more circles, which is enough to make 30 ravioli. If needed, you can re-roll the remaining dough after cutting the circles. Once all of the circles are cut, spoon about 1 tablespoon of the filling into the center of one circle. Top with another circle, and use a fork to seal the edges. Drop 3 or 4 ravioli into the boiling water. Boil for 3 to 5 minutes, then remove from the water with a slotted spoon. Return the water to a boil. Add 3 or 4 more ravioli, and cook as before, repeating until all the ravioli are cooked. Serve warm, topped with your favorite pasta sauce.

Additional notes

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