Today we have a wonderful pasta recipe that celebrates the fall season’s harvest: homemade ravioli with pumpkin and mushroom filling. They are delicious, fun to prepare and 100% vegan!
If you’ve never tried squash and mushrooms together, they’re absolutely amazing – perfect as a ravioli filling.
You have a delicious contrast of sweet and savory notesall tastier with roasted thyme and garlic.
All you have to do is toast the veggies in the oven until soft, then puree them into a creamy puree.
You can use sweet squash (also called sugar squash or pie squash) or butternut squash, whichever you can find.
As for the mushrooms, we choose chestnut mushrooms, but we can also opt for wild mushrooms, shiitake or king oyster mushrooms for more depth of flavor.
Most Italian ravioli recipes include some type of cheese in the filling, usually ricotta or parmesan. So to keep our recipe vegan, we swapped in cheese nutritional yeast (aka still).
These yellow flakes of inactivated yeast look and taste almost like grated parmesan, but are non-dairy.
Classic fresh pasta also contains eggs, which add flavor, color and elasticity to the dough. But here we’ve replaced them with a mixture of olive oil, water, and yellow turmeric perfect pasta dough without egg.
Ok, now if you’ve never made pasta dough at home, the most important thing is to roll it out as thinly as possible. You almost want to see through.
If you own a pasta machine, it’s easy. But for those who don’t have it, the good old rolling pin will get the job done. No problem!
Once the filling is ready and the pasta dough is rolled out, the fun can begin! Take a cutter and cut out your ravioli. You can give them any shape, make them small or big, it’s up to you.
You can serve these pumpkin and mushroom ravioli just cooked and drizzled with extra virgin olive oil.
But if you save some of the stuffing, you can make one out of it delicious ravioli sauce, ready in just a few minutes. Follow our recipe below to find out how!