Vegan Ravioli With Pumpkin And Ricotta

Name: Vegan Ravioli With Pumpkin And Ricotta
Total time: 1 h 30 min
Yield: 60
Ingredients: 300 grams Tipo 00 flour *, see NOTES; 1/3 teaspoon turmeric; 1/2 cup aquafaba reduced, see NOTES; 2 cups pumpkin roasted, cubes, I used butternut pumpkin, 2 lb / 900 g raw; 2 tablespoons olive oil plus more for serving; 2 garlic cloves finely chopped; 1 tablespoon lemon juice / apple cider vinegar, more to taste; chili flakes to taste; salt; pepper; 1/2 vegan cheese portion vegan, **, optional, see NOTES; 2 garlic cloves sliced thinly; 1 lemon zest; chili flakes

LAZY CAT KITCHEN

14Ingredients

90Minutes

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Ingredients

US|METRIC

60 SERVINGS

300 grams Tipo 00 flour (*, see NOTES)

1/3 tsp. turmeric

1/2 cup aquafaba (reduced, see NOTES)

2 cups pumpkin (roasted, cubes, I used butternut pumpkin, 2 lb / 900 g raw)

2 Tbsp. olive oil (plus more for serving)

2 garlic cloves (finely chopped)

1 Tbsp. lemon juice (/ apple cider vinegar, more to taste)

chili flakes (to taste)

salt

pepper

1/2 vegan cheese (portion vegan, **, optional, see NOTES)

2 garlic cloves (sliced thinly)

1 lemon zest

chili flakes

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Main Dishes
Ravioli
Sauteeing

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Vegan Ravioli With Pumpkin And Ricotta

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