“You are a ravioli making god!!!” is something that won’t be said about me. Probably ever. But when you have an extra can of pureed pumpkin from pumpkin muffins and an overly ambitious cooking agenda, this is what happens.
We’ve never made pasta from scratch before, let alone ravioli. But this recipe from vegandad was so simple. We don’t have a pasta machine so we rolled it out with a bread pin. It’s hard to tell, but each one is “uniquely shaped and specially hand crafted” (read: irregularly shaped). That’s the rustic part.
The filling was composed of a can of pureed pumpkin mixed with about a tablespoon of satueed minced garlic and some black pepper…
…and the cashew cheese pictured below. I was inspired by Tal Ronnen’s cashew cheese recipe but tweaked it a bit. I blended 2 cups of soaked cashews with 2tbs of nooch, 2 tbs of lemon juice, 2 tbs of almond milk, 1 tsp tahini, 1/2 tbs onion powder and 1 tsp of salt. I stirred in 2tbs of chives after that.
I then mixed some of the pumpkin with the cashew cheese to make the ravioli. I didn’t use all of the cashew cheese mixture, only about 1/2 of it.
We had one very wistful watcher while we worked (whoa, alliteration).
After giving the ravioli a quick dip (~4-5 minutes) in low boiling water, we tossed it with olive oil, salt and pepper and threw a dash of nutmeg on top. Even though the ravioli looked kinda funny, it was creamy, cheesy, pumpkin-y goodness!