[tweetmeme source=”VeganChickie”] Long time readers of Vegan Chickie will remember bare-chested-chef, my lovely husband, who cooked for us on a regular basis during the early days of the Vegan Chickie Blog. Recently, he has been busy being an actual chef out in the real world and hasn’t had much spare time for tinkering in the kitchen at home, but this weekend, due to popular demand, he has come out of retirement and agreed to cook something delicious for us to showcase on the Vegan Chickie blog.
I am going to put the recipe into two posts, the Pumpkin and Sage Ravioli here and the Creamy Capsicum Pasta Sauce in another post to avoid things getting too confusing. Alternatively you could use any pasta sauce with this ravioli recipe. I especially like them with a spicy tomato sauce.
Pumpkin Sage & Walnut Ravioli
Ingredients:
For the pasta:
500g flour
300g water
1tsp salt
2 tbs chia seeds, finely ground (optional)
1tbs olive oil
For the ravioli filling:
1 medium butternut chopped
1 tbs chopped sage
1 tbs nutritional yeast
1/4 cup stock
1/4 cup oil
1 cup chopped walnuts
1 tbs olive oil
1 clove garlic, minced
Salt and Pepper
Method:
1. Pre-heat the oven to 150 degrees, in a large mixing bowl, combine the pumpkin in the 1tbs of oil, garlic, salt and pepper, toss until the pumpkin is evenly coated. Place the pumpkin on a baking tray and bake for 45 mins – 1 hr.
2. Meanwhile, make the dough for the pasta. Mix all the dry ingredients in a large bowl, add the wet ingredients and mix well until the mixture forms a dough. cover the dough and set aside for half an hour.
3. Once your pumpkin is roasted, remove it from the oven and mash it, add the sage, walnuts, oil, vegetable stock, and nutritional yeast, mix well to combine. Set aside until your pasta is ready to fill.
6. Once the pasta dough has ‘rested’ roll it out with a rolling pin and then run it through your pasta machine as directed with the machine instructions. Once the pasta is rolled thinly enough place it in rows along a floured surface. Place 1/2 tbs sized portions of the pumpkin mixture about 4cm apart along one edge of the pasta as shown in the pictures below. Fold the sheet of pasta over to cover. You may need to use a small amount of water to seal the pasta around the pumpkin. Cut with a ravioli spindle (or just a knife if you don’t have a cutter).
8. Add your ravioli to a large pot of salted boiling water and cook for 4-5 minutes. Strain well.
9. Put the ravioli on a plate, top with your sauce, garnish with parsley and eat!
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Vegan Chickie 
Pumpkin and sage is a great flavour combination. This recipe seems like a lot of work, but surely worth it.
Definitely worth it! You can always tell my husband’s recipes because he is much more devoted to spending time in the kitchen than I am.
Ooo, vegan ravioli. It’s been years since I’ve had ravioli and I miss it. Perhaps I should get my boyfriend to whip me up the pasta to give it a go. On second thought, I could just get him to make the whole thing while I sit back and enjoy!
Words cannot describe my love for pasta! I love the flavours of pumpkin and sage together too. This looks soooo good!!!
These look amazing!!!! What are chia seeds? Never heard of them here (UK) and want to make this. Teresa x
Hi Teresa,
The chia seeds are an optional ingredient. I included them in the pasta because they are very good for you. For more information, have a look at Nathan’s Vegan Chickie guest post here: http://veganchickie.com/2010/01/21/chia-the-aztec-superseed/ which explains the health benefits of the seeds and also has a picture which might help you track some down in your local stores.
Scrumptious!!!!!!!!