Homemade Ravioli. Do I need to say more?
My girlfriend has been asking me to make ravioli for a while now so it was time to fulfill her wish. Pasta is actually pretty easy to prepare but without a pasta maker it requires some time and practice. I decide to fill the ravioli with seitan and pumpkin but feel free to use whatever you prefer.
Believe it or not these ravioli are actually pretty balanced with a macros profile of 65% carbs, 19% proteins and 16% fats. Moreover you will get a lot of vitamin A from the pumpkin. The recipe is for about 35-40 ravioli, depending on the size, and the nutrition facts are for 10 of them. Remember that I am not considering the sauce or topping.
Pumpkin Seitan Ravioli – 10 ravioli
Some ingredients are missing the price because I already had them at home.
For the pasta
- 300 gr of durum wheat flour or white flour (1$ for 1kg)
- 150 gr of lukewarm water
- 1 tbsp of corn starch
- 1 tsp of salt
- 1 tsp of turmeric (optional. It is just to give them a warm yellow color)
- 1 tbsp of olive oil
For the filling
- 250gr of pumpkin (1.1$ for 0.5kg)
- 250gr of seitan (as you can see in the photo, mine is very compact because I baked it instead of boiling)
- 2 garlic cloves
- 1 small fresh chili or 1/2 tsp of chili flakes
- 1 tsp of rosemary
- 1 tsp of sage
- 1 tbsp of olive oil
- 1 splash of white wine (I didn’t have any wine so I used some sake)
- 1/2 tsp of nutmeg
- 1 tbsp of nutritional yeast
- Salt & Pepper to taste
Let’s start with the pasta
- In a large bowl mix flour, starch, turmeric, salt and olive oil.
- Add the water and mix. Do not worry if the dough looks very dry.
- Transfer the dough to a kneading surface.
- Knead it until the dough is smooth and compact.
- Cover it and let it rest for about one hour. I used a bowl covered with a lid, but you can cover it with a clean kitchen towel or plastic wrap. No need to put it in the fridge.
Meanwhile let’s prepare the filling
- Grind the seitan using a food processor.
- Finely chop the garlic and the chili.
- Wash and cut the pumpkin in small pieces.
- Heat the olive oil in a non stick pan and add the garlic and the chili. Stir for 3 minutes on medium heat.
- Add the seitan and stir for another 5 minutes then add the pumpkin.
- Add rosemary, sage, nutmeg, salt and pepper. Lower the heat and let it simmer on low heat for about 20 minutes covered with a lid. Add a tbsp of water if it starts to stick to the pan.
- Once the pumpkin is soft and mushy, add the nutritional yeast. Give the filling a good mix and let it cool down for 10 minutes.
And finally let’s prepare the ravioli!
- Take the pasta dough and put it on a flour-coated surface. Use wood if you want a more rough and rustic pasta.
- Using a rolling pin start pushing down the dough until you can roll it. Start rolling with a close grip moving to a wider grip while you do it. Roll and turn the dough of 90º.
- Keep rolling until you have a really thin dough. Remember to keep the surface coated with flour.
- There two ways you can prepare the ravioli. You can prepare two layers of pasta, topping one with the other. Or you can prepare one long pasta layer, and roll it on itself. I am lazy so I opted for the second option.
- Put about 1 tsp of filling next to the other on the pasta, leaving at least a two-fingers distance between the fillings.
- Roll the pasta to cover the filling and push it around the filling to take out the air and stick the pasta.
- After that, you can cut out the extra pasta using a ravioli cutter. If you don’t have it, you can use a pizza cutter and push the sides with a fork.
- Reuse the leftover pasta dough to prepare other ravioli until you finished the filling and the pasta. I actually had some leftover filling.
- Now it is up to you how to use the ravioli. I opted for some olive oil, sage, a splash of soy milk and some nutritional yeast.
My girlfriend loved the ravioli and so did I. Since we are talking about fresh pasta, you need to cook it for a very short time. Basically boil them until they start floating on the top. It should take about 2-3 minutes. You can also easily freeze them and cook whenever you feel like it. Enjoy!