Beet Dough Ravioli with a Pumpkin ‘Cheeze’ filling – Vegan of course :)

So I am always excited to share my recipes with you & today is like no other because oh my goodness did this turn out good!

This ravioli is made completely from scratch. It requires a little bit of time but really isn’t that hard to make at all! Another great thing is that you can make it in advance (up to right before the boiling in water step) & freeze the ravioli. I made this late on a weekday night & boiled & sautéed it up within 15 minutes on the weekend.

You will have leftover filling with this recipe but for a reason. It’s so good! Save your extra filling to come up with a completely new meal. I used my extra filling to make a flatbread.

This is a pizza flat from flatout. The left side is the ravioli filling & the right side is my easy pea pesto. -Simply blend 1 can organic peas (drained & rinsed), 1/4 c nutritional yeast, 1 tsp garlic powder & a handful of basil in a blender or food processor until combined. Bake the flat at 375F for 2 minutes spread on the filling & pesto, add some toppings & bake for another 5 minutes. Simple, easy, delicious.

So, let’s get on to the Ravioli!

Beet Dough Ravioli with a Pumpkin Cheeze filling

• Servings: Makes about 14 large Raviolis
• Time: 1 hour
• Difficulty: medium
• Print

100% Vegan 🙂

Credit: thekellydiet.blog

Ingredients

Dough:

• 1 1/2 c sprouted whole wheat flour
• 1/2 c chickpea/ garbanzo bean flour
• 2 flax eggs (Mix 2 T ground flax with 6 T water)
• 1 c roasted beets
• 1/4 c warm water

Filling:

• 1 c organic pumpkin puree
• 1/3 c raw cashews (soaked in boiling water for 20 mins)
• 1/3 c nutritional yeast/ nooch
• 1 T lemon juice
• 1 tsp pink Himalayan salt
• 2 tsp garlic powder
• 1/3 c vegetable broth
• 1 large basil leave
• 1 tsp nutmeg

To sauté:

• 1 T coconut oil
• 1/4 c sweet onion, chopped
• 1/4 c white wine

Directions

Dough:

1. Add all dough ingredients to a food processor. Process until as combined as you can get it.
2. Transfer to dough to a clean surface sprinkled with a little bit of flour. Knead the dough for about 2 minutes.
3. Place the dough in a clean bowl. Cover with clear wrap & let rest for about 20-30 minutes.

Filling:

1. Drain & rinse  your cashews.
2. Add the cashews along with the rest of the filling ingredients to your clean food processor. Process until combined.
3. Refrigerate.

Assemble:

1. Roll your dough out on a clean surface sprinkled with a little flour. You don’t want your dough too thick or too thin where it would break.
2. Use the top of a cup to cut your dough into circles.
3. Place your circles on a baking sheet sprinkled with flour (if freezing). Spoon a small amount of your filling into the middle of your circle. Fold the circle in half & press down on the edges ensuring none of the filling seeks out.
4. Seal the edges by taking a fork & slightly pressing down along on the edges. You do not want any air to be able to get in.
5. If you are freezing your ravioli, sprinkle the tops with a little bit more flour so that they do not stick, cover with foil & freeze.

Final Steps:

1. Boil your ravioli in small batches for 3 minutes or so until they float to surface.
2. Heat a medium size pan. Add your coconut oil & chopped onion. Heat until fragrant.
3. When ravioli is at the surface, remove from the pot & transfer to your pan. Let ravioli cook on each side for about 2 minutes or until a golden color starts to appear on the outside.
4. Add in your white wine & cook for another 2-3 minutes.
5. Serve immediately. I topped mine with some extra filling, the onion from the pan, lemon zest & basil. Enjoy!

Would you change or add anything to this recipe?! Let me know how yours turns out!