Category: Main Meals

[tweetmeme source=”VeganChickie”] I guess technically this shouldn’t be called a samosa recipe since I used puff pastry instead of the traditional short-crust pastry. You could use either with success though, so it’s up to you which you choose, in my case the puff pastry was just the only stuff I had in the freezer. Either way, the filling was delicious, really rich and warm and mushroomy.. hmmmm.. I’ll definitely be making this one again. This is the kind of recipe you pull out when the omnivores come to visit, to knock their socks off. This one would also freeze really well if you wanted to make a double batch.

Leek, Mushroom & Lentil Samosas


1 tbs olive oil
2 cloves garlic, minced
1 small leek, chopped
3 cups chopped button mushrooms
1/2 cup vegetable stock
1 tbs mushroom soy sauce
1 tbs hot curry powder
1/3 cup of frozen peas
1/2 400g can of lentils
2 sheets of puff pastry


1. Heat the oil in a medium pan over medium heat, add the garlic and leek and saute until translucent. Add mushrooms and cook for 5 minutes, stirring occasionally, until mushrooms are cooked. Add vegetable stock, soy sauce, curry powder and mix well. Simmer for 5 minutes and then add your peas and lentils. Simmer until most of the moisture has disappeared. Remove from the heat and allow mixture to cool.

2. Preheat the oven to 180 degrees. Cut your puff pastry sheets into 4 equal squares, spoon the mixture onto the middle of the pastry square and then fold the square in half to make a triangle, press the edges of the pastry down with your fingers to seal the edges. The mixture will make approximately 8 samosas, depending on how much mixture you put in each.

3. Place the samosas on a baking tray and bake for 30 minutes.


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[tweetmeme source=”VeganChickie”] Vindaloo is traditionally very hot and I’ve made my version suitably spicy, if you don’t like a lot of chili you might want to leave out the red chillies altogether and just rely on the cayenne pepper and Tabasco for heat. And of course if you like things super spicy it might worth adding an extra chili into the mix. It’s helpful to remember that some of heat will be lost in the cooking process as the slow cooker does often render some of the heat a bit flat after so many hours of cooking, so if you sneak a taste test two hours in and it’s hotter than you expected, don’t panic, some of the flavours will settle down by the time it’s ready to be eaten.

Vegetable Vindaloo


2 tbs olive oil
3 cloves garlic, minced
1 knob of ginger, minced (about 1.5 tbs)
2 red chillies, minced (or 2 tbs dried chillies)
2 tsp brown sugar
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground mustard seeds
1 tsp cayenne pepper
1 tsp turmeric
2 tsp hot curry powder
2 tsp apple cider vinegar
Tabasco sauce
1 medium leek, chopped
2 medium carrots, chopped
1 medium green capsicum, chopped
1/2 small head of cauliflower, cut into florets
1/2 small head of broccoli, cut into florets
2 medium zucchini, chopped
2 ribs of celery, chopped
1 cup chopped button mushrooms
2 cups vegetable stock
1 can red kidney beans
140g tomato paste
1/2 cup frozen green peas
Salt and pepper to taste
jasmine rice to serve


1. In a small bowl, combine 1 tbs of the oil, garlic, ginger, chillies, sugar, coriander, cumin, mustard seeds, cayenne, turmeric, curry powder, vinegar and tabasco sauce (to taste), mix with a fork until everything is combined and a paste is formed. Set aside.

2. Set your slow-cooker on HIGH and heat the remaining tablespoon of oil, add the leek and carrots, cover and cook for about ten minutes, until the vegetables are warmed, add the spice paste and stir to coat, cook for 5 minutes, until fragrant. Add the capsicum, cauliflower, broccoli, zucchini, celery and mushrooms and stir until vegetables are coated in the paste mixture. Turn the slow cooker setting back to LOW.

3. In a small bowl – you can use the one used to make the paste if you like this will pick up any remaining paste – combine the vegetable stock and tomato paste, pour the mixture over the vegetables, mix well, cover and cook on LOW for 6 hours.

4. 1/2 an hour before serving add the frozen peas, stir through. Add salt and pepper if required and start making your Jasmine rice as per packet instructions. Serve over rice and garnish with some fresh coriander.


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Oven-Baked Falafel

[tweetmeme source=”VeganChickie”] Before today I’ve always been the felafel-in-a-box kind of girl, but one of the things about living 50kms away from the nearest supermarket is that you either have to get very good at foretelling your cravings, or you have to improvise when they appear. Apparently my craving radar was off this week because I wasn’t prepared but I’m pretty happy with the results of this recipe. I’ve always preferred oven-baked felafel to deep fried ones and my mini muffin tray was the perfect way to cook them that way. The falafel were especially delicious wrapped up in mountain bread with avocado, sweet chili sauce and salad. The recipe makes 12.

Felafel Wraps


1 cup canned chick peas
1 cup canned lentils
1 medium leek finely chopped
1 clove garlic, minced
1/2 cup fresh parsley
1/4 cup fresh coriander
1/2 tbs cumin
1/2 tbs dried chili flakes
1/2 cup bread crumbs
1/2 tsp baking powder
2 tbs water
Salt & Pepper to taste

For the wraps:
3 sheets of mountain bread (or other wrap)
1 avocado, mashed
1 tomato, sliced
1 cup lettuce leaves, shredded
1/2 cucumber, sliced
2 tbs sweet chili sauce


1. Preheat your oven to 180 degrees. In a blender combine the chick peas, lentils, leek, garlic, parsley, coriander, cumin, chili flakes, breadcrumbs and water. Blend until combined – the results will be a thick paste. Mixture needs to be solid enough to form a ball, you may need to add more water or breadcrumbs to get the perfect consistency.

2. Roll the mixture into 12 balls and place on an oven tray, bake for 40 minutes, turning the balls over after 20 minutes.

3. Assemble your wrap with mashed avocado, lettuce, cucumber & tomato, top with your cooked felafels and cover with sweet chili sauce. Wrap and Eat!


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[tweetmeme source=”VeganChickie”]I’ve been struggling with finding a name for this recipe all day. The recipe is loosely based on a beef wellington, using a mushroom pate and mushroom filling, but the addition of brown rice and vegetables to the mixture makes it similar to a vegetable pie, either way it’s really good, I’m especially happy with the mushroom pate. (And a special thanks to all my lovely peeps who contributed to get me my sparkly new blender for my birthday! Lots of love to you all, and Happy Birthday to me!).

Vegan Beef Wellington with Mushroom Pate


1 tbs non dairy margarine
1/2 cup dry white wine
1 clove garlic, minced
1 medium leek, chopped
5 cups button mushrooms, chopped
1 zucchini, chopped
1 cup small brocolli florets
4 sheets vegan puff pastry
4 tbs wholegrain mustard
1/2 cup brown rice
1 vegetable stock cube
2 tsp tamari
1 tbs vegan mayonnaise
1/2 cup breadcrumbs
1/2 cup soft silken tofu
1/2 cup walnuts
1 tsp dried thyme
1 tsp dried marjoram
1/4 cup fresh parsley


1. Heat half your margarine a fry pan over medium heat, add 1/2 your leek, 2 cups of chopped mushrooms, tamari and the thyme. Cook for approximately 5 minutes, stirring constantly, until mushrooms are cooked.

2. Place the mushroom mixture into your blender, add mayonnaise, breadcrumbs, tofu and walnuts and blend until smooth. Place in a small bowl, cover and refrigerate.

3. Preheat the oven to 180 degrees. Cook your brown rice according to packet instructions, dissolving one vegetable stock cube into the water while cooking. In the same fry pan as you used for the mushroom mixture, heat the rest of your margarine over medium heat, add garlic and leek, cook for 2 minutes. Add the wine and simmer for 2 minutes. Add your mushrooms and simmer for 5 minutes. Add your zucchini and broccoli and cook, stirring occasionally for approximately 7 – 10 minutes (depending on how soft you like your vegetables), then remove from the heat until your brown rice is ready.

4. In a large bowl mix your vegetable mixture with the brown rice. Add your parsley and mix it through.

5. In the middle of each sheet of pastry spread 1 tbs of mustard, 2 tbs of the mushroom pate and 1/4 of the vegetable mixture, top with another tbs of the pate and fold the pastry to make a pie, the edges of the pastry should stick with some pressure but, a little water or soy milk will work as well. Put each pie on a non stick baking tray, poke some steam holes in them and bake for 35 minutes.

Serve with a garden salad or mashed potato or eat it on its own. Either way it’s yum!

NOTE: I put 1 tbs ground chia seeds into the mushroom pate as well but this is an optional ingredient.

Also, for the record, I have discovered that it is impossible to take photos of pate that don’t look unappetising, which is why there are none of them here. It’s just one of those things that tastes great and looks gross. So, you’ll just have to take my word for it that there is pate in the pies okay? 🙂


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[tweetmeme source=”VeganChickie”] While risotto seems like a lot of work with all the stirring required, it’s actually quite a fast meal that doesn’t require a lot of preparation, and best of all, there is only one pot to clean once you’re finished eating. I personally find risotto quite heavy and that is one of the reasons I like to add tomatoes during the last stages of cooking, I find that they lighten up the dish a little. If you wanted to make the meal without the tomatoes it would work equally well. Enjoy!

Mushroom, Pumpkin & Sage Risotto


1 tbs non dairy butter
1/2 cup dry white wine
1 clove garlic minced
1 medium leek, chopped
2 cups button mushrooms, chopped
1 1/2 cups pumpkin, chopped (approx 1.5cm cubes)
3/4 cup zucchini, chopped
3/4 cup cherry tomatoes, chopped
3 1/2 cups vegetable stock
1 1/2 cups arborio rice
1/2 cup finely chopped fresh sage
1/2 cup chopped walnuts
Salt and Pepper to taste


1. Melt your butter in a heavy based medium saucepan over medium heat. Add your garlic and leek, cook for 2 minutes. Add the wine and cook, stirring, for 2 minutes. Add the pumpkin, mushrooms, zucchini, vegetable stock, rice and some freshly ground black pepper.

2. Stir the mixture constantly, until the rice has completely absorbed the stock, this will take approximately 20 minutes. Test the rice at this stage, it will largely depend on the water content of your vegetables whether the rice is completely done, if it is still a bit cruchy, add another 1/2 cup of water or stock to the mixture and continue stirring until the liquid has been absorbed.

3. Stir in your tomatoes and fresh sage and cook for a further 2 minutes. Add extra salt and pepper if required. Serve the risotto, garnished with the chopped walnuts.


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[tweetmeme source=”VeganChickie”] Bare-chested chef – who is not so bare-chested these days since we moved to chilly New Zealand – has guest starred in the Vegan Chickie kitchen tonight and come up with this beauty of a recipe. It was a huge hit, the spicy peanut crust on the tofu was delicious and a great match with the crunchy salad and beautiful salad dressing. All in all an excellent dish, I can’t wait to try it again! For the health conscious amongst us, the step where you brown the tofu in a frying pan can be skipped. Recipe below serves 4.

Peanut-crusted Thai Tofu with Cucumber Salad


2 pkg tofu, pressed
1 cup roasted unsalted peanuts
1/4 cup red curry paste
1/2 teaspoon tamari
4 tbs sweet chili sauce
1/2 cup coconut milk
1 cup fresh coriander, coarsely chopped
1 cucumber, sliced
2 cups bean sprouts
1/3 cup fresh mint, coarsely chopped
1 carrot, sliced
2 dried shiitake mushrooms
1/4 cup water
Juice of 1 lime
1/2 tsp sesame oil
2 tbs canola oil (for the dressing)
Jasmine rice, prepared as per packet directions
Peanuts & fresh coriander to garnish


1. Preheat oven to 160 degrees. Firstly in a blender or food processor, grind your shiitake mushrooms to powder then, in small saucepan combine the ground mushroom with a 1/4 cup of water, bring the mixture to the boil, stirring occasionally and then remove from the heat and set aside to cool.

2. In a blender process the peanuts, curry paste, 1 tbs of sweet chili sauce, tamari, coconut milk and half the coriander until combined.

3. Slice each tofu block into two slabs (as pictured below), heat 1 tbs of oil in a fry pan and fry the tofu for approximately 5 minutes – until it is browned, then flip and brown the other side. Place the tofu on an oven tray, spread the peanut mixture on each piece, roast uncovered for about 20 minutes.

4. While the chicken is cooking, cook your rice as per the directions on the packet and prepare your salad and salad dressing.

5. In a large bowl, combine cucumber, carrot, sprouts, mint and remaining coriander. In a screw-top jar combine the mushroom mixture, lime juice, sesame oil, 3 tbs sweet chili sauce and remaining canola oil, shake well to combine and then pour over your salad, toss well.

6. Remove the tofu from the oven, slice into 1 cm strips. Serve with salad & jasmine rice, garnish with coriander and peanuts.


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Vegan Lentil & Vegetable Pie

[tweetmeme source=”VeganChickie”] With the temperature dropping so radically here in the last few days (farewell Summer! We will miss you!) I thought today would be a good day for a nice Wintery Vegetable Pie. I cheated a little by using puff pastry from the freezer instead of making it from scratch but I wanted to take photos of the pie before I lost the light. You could make your own pastry if you wanted though! As for the pie mixture, I personally like my veggies nice and firm but if you want them more mushy and pie-ish you might want to cook the pie for an hour or so, instead of my 45 minutes.

Vegan Lentil & Vegetable Pie


2 1/2 sheets puff pastry
2 tbs non dairy butter
2 tbs plain flour
2.5 cups water
2 vegetable stock cubes
1 leek, finely chopped
3 potatoes, peeled and chopped into 1.5 cubes
2 cups button mushrooms, chopped
2 carrots, chopped
1 zucchini, chopped
1 head of brocolli, chopped into small florets
1/2 cup frozen peas
1 can lentils
1/2 cup fresh basil leaves, finely chopped
1/2 tbs dried marjoram
Salt & Pepper to taste


1. Preheat the oven to 180 degrees. Bring a medium saucepan filled with water to the boil. Add the potatoes and boil them for 1o minutes, drain the water from the saucepan and put the potatoes aside. NOTE: They do not need to be totally cooked through at this point.

2. Melt the butter in a large frypan on medium heat. Add the leek and cook for 2 minutes, or until leek is softened and partly translucent, add the flour and stir well so that the flour and butter form a thick sauce. Cook for 2 minutes and then add the water and stock cubes. At this stage the mixture will start to look like a gravy.

3. Add the mushrooms and cook for 5 minutes. Add the brocolli, carrots, zucchini and frozen peas, cook for a further 2 minutes. Make sure the vegetables are coated and remove from the heat.

4. In a large mixing bowl mix the vegetable mixture and the potatoes together. Add the lentils, basil and marjoram and mix thoroughly, add salt and pepper to taste.

5. Line your pie tin with puff pastry (I needed 1 1/2 sheets to do this but you may only need one depending on the depth of your tin, fill with your mixture, top with the other puff pastry sheet. Poke some holes in the top, decorate with any left over pieces of pastry and put in the oven for 45 minutes. Serve immediately.


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[tweetmeme source=”VeganChickie”] My friend Amy was the inspiration behind this recipe, she was visiting us last week and mentioned making calzones as her cooking specialty and I have been dreaming out them ever since. As a rule I absolutely love *anything* that is made by wrapping food in pastry: dumplings, pies, samosas, spring rolls, you name it and I love it. Calzones are no exception and they are so versatile, anything that goes well on a pizza will go well inside these babies! I used some ground up chia seeds in the dough mixture, but they are an optional ingredient, they were added for their nutritional content and not because they were required for the consistency of the dough. The tofu ricotta recipe came from the PPK website.

Mushroom, Tomato & Olive Calzone with Tofu Ricotta

For the dough:
1 tbs dry active yeast
1 1/2 cups warm water
3 1/2 cups flour
1 tbs olive oil
1 tbs ground chia seeds (optional)
Pinch of salt

For the Tofu Ricotta:
1 pckg firm tofu – pressed
2 tsp olive oil
2 tsp lemon juice
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes
handful fresh basil leaves, chopped
Pinch of black pepper

For the calzone filling:
1 cup button mushrooms, chopped
Fresh basil leaves, chopped
5 cherry tomatoes, chopped
1/2 cup olives chopped
2 tbs tomato paste


1. Prepare the tofu ricotta according to THIS recipe from Isa Chandra and refrigerate until ready to use.

2. In a small bowl, sprinkle the yeast on the warm water, and stir to dissolve. Set aside until the yeast starts forming bubbles in about 5 minutes. Sift in the flour, add the oil and salt and mix together with a wooden spoon until ingredients are combined and then mix with your hands to form your dough. Knead the dough for about 5 minutes and then cover and set aside (preferably somewhere warm) for 1.5 – 2 hours, until the dough has doubled in size.

3. Preheat the oven to 180 degrees.

4. On a floured surface divide the dough into 8 equal parts (or four if you are making large calzones). Roll each segment into a circle and place your calzone filling ingredients on one half of the dough, the ratios are up to you, just make sure there is enough filling so that when you fold the dough over a nice pocket of filling is formed. I put the tomato paste first, then top with basil, mushrooms, tomato, olives and finally top with some of the ricotta filling.

4. fold the dough over to form a pocket, press the edges together with your thumb. Place your calzones on a greased oven proof tray and bake for approximately 30 minutes. Serve immediately.

NOTE: I left the ingredients quite large for some of these photos, so that you could see, but the smaller you chop them, the better the flavour distribution will be inside your calzone. Recipe above will make 4 large calzones or 8 small ones.

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I read about Christy Morgan a couple of weeks ago when she was interviewed on the Vegan Mainstream blog. Being a self taught vegan foodie cook, her story really inspired me so I contacted her, and asked her to come and answer some questions about herself and share one of the recipes from her cookbook with us here on Vegan Chickie.

Christy’s e-cookbook is called “The Blissful Chef: Cooking With The Seasons – Spring Edition”, and is available at the special price of $5.99 to all Vegan Chickie readers, this week only, so click the link below and grab it while you can!!

Christy, How long have you been vegan?
About 7 years now.

What motivated you to make the change?
I decided to be vegetarian for a month to see how I felt. I had many friends in college that were vegetarian, so I thought what the hay! 3 months later I watched the Meet Your Meat video on PETA and went vegan right then. I then started teaching myself how to cook and discovered how much I loved it and loved feeding people.

When did you start getting interested in macrobiotic cuisine?
My friend Sue told me about an almost vegan culinary school in Austin that was macrobiotic. At the time I had no idea what that meant. So I went to check it out and fell in love with the people at The Natural Epicurean. They had such good energy. It wasn’t until I delved into the culinary program that I started to understand how food affects your health, emotions, mind, body, and soul.

Can you explain what exactly is involved with a macrobiotic diet?
It’s hard to sum it up. It’s more of a lifestyle and way of life. It’s not just about the diet, but food plays a huge role in the quality of our health, mind, body, and spirit. The diet itself is based of whole foods, organic, seasonal, no refined sugars, minimal or no animal foods depending on your condition, and eating balanced meals that are unprocessed.

Do you find that people are generally responsive to your lifestyle choices?
I’m very blessed to live in Southern California where it isn’t abnormal to be vegan and we have tons of vegetarian/vegan restaurants here. Also, most of my friends are vegetarian/vegan. When I go back home to see my family in Texas they are shocked to see how amazing I look and they tell me I look younger every year. But, they continue to have poor diets and health problems, even though I’m living proof that what I am doing works. It breaks my heart.

What new ingredients have you discovered since going vegan that you can’t live without now?
Nutritional yeast! I could put it on almost everything! And Earth Balance. And kale, which I could eat everyday.

What have you enjoyed the most since you started your blog?
Getting to share my recipes and knowledge, but mostly being able to inspire others to try being vegetarian/vegan/macrobiotic. That is why I do the things I do – to help others and be a resource for credible information and delicious recipes, from other bloggers as well.

What other vegan blogs do you love to read?
OMG look at the Blogroll on my blog. There are SO many amazing bloggers out there it’s ridiculous. I always tweet my favorite posts each day on my Twitter. I try to feature other bloggers as much as possible so you don’t have to spend hours on the computer.

What is your favourite recipe?
I get this question all the time and I really don’t have an answer. Can a foodie and chef really just choose 1 thing?

What recipe are you going to share with us today?
Mustard Arame Saute, sea Vegetables are an acquired taste. They are the one thing lacking in the American diet. They are especially important for a vegan diet. You most likely have eaten sushi before which is wrapped in Nori, but have you ever heard of Arame, Hijiki, Dulse, Wakame or Kombu before? Sea vegetables are gifts from the sea that are rich in vitamins and trace minerals. If you can sneak sea vegetables into your daily diet, you will build good blood and protect yourself against cardiovascular disease and stroke. Sea vegetables are a rich source of iodine, which is essential for thyroid function. Thyroid hormones regulate metabolism and play a role in many physiological functions, so it’s important to keep the thyroid in check.

Mustard Arame Saute


1/2 cup arame, soaked 3 minutes then drained
1/2 8 oz package of tempeh, cubed
1/3 cup filtered water
Dash of tamari
2 teaspoons sesame oil
1 stalk celery, thinly sliced
1 carrot, cut on diagonal
Pinch of sea salt
4 stalks asparagus, cut on diagonal
1 head broccoli, florets & remove rough parts of stalk & chop
Dash of tamari
Dash of brown rice vinegar
1 tablespoon stone-ground mustard
Dash of filtered water


1. Simmer the arame, tempeh, water, and tamari in a small saucepan for about 5-10 minutes or until all the liquid is absorbed.

2. Meanwhile, heat oil in medium skillet over medium flame. Saute celery and carrots for a few minutes, cover with lid and stir occasionally. Add in a pinch of salt, asparagus, and broccoli stems and saute for a few more minutes. Add a splash of water if the veggies begin to stick.

3. Lastly add in the broccoli florets and the rest of the ingredients. Simmer with lid on for a few minutes. Taste and season with tamari if needed.

To watch a video featuring Christy as she makes this dish, visit The Blissful Chef blog.

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Pumpkin, Sage & Walnut Ravioli

[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


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


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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