My fall thing is making dumplings, my definitive solace sustenance. I burned through the greater part of my youth sitting at my gran's kitchen table watching her fingers crease several little packages of tastiness. She was a dumpling ruler and I'm resolved to prop this dumpling custom up.
The present dumplings aren't what I used to eat as a child however. They are more refined. I consolidated my affection for dumplings with my adoration for pumpkin and made a major cluster (60 to be precise) of veggie lover ravioli loaded up with sweet and fiery pumpkin filling and tart ricotta cheddar I distributed half a month back.
These veggie lover ravioli are extremely extraordinary and despite the fact that, as any dumplings, they require a reasonable piece of work, they are so justified, despite all the trouble! Plate them up for your visitors and you'll all of a sudden end up with parcels more individuals requesting their supper welcome… oh no… Don't stress, with some training you can likely siphon out 120 of these consistently
- PASTA (for GF dough see THIS RECIPE)
- 300 g / 10.5 oz 00 flour* (see NOTES)
- 1/3 tsp turmeric
- ½ cup + 2 tbsp / 150 ml reduced aquafaba, (see NOTES)
- FILLING
- 2 cups roasted pumpkin 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
- chilli flakes, to taste
- salt & pepper
- ½ portion vegan ricotta cheese** (optional, see NOTES)
- FOR SERVING (optional)
- 2 garlic cloves, sliced thinly
- 1 lemon, zest
- chilli flakes
METHOD
- In a mixing bowl, combine flour and turmeric. Add aquafaba and mix it into the flour. The dough will need a bit of water to come together (we used 2 tbsp / 30 ml), but be careful not to add too much as this will give you a dough that is too wet. Knead the dough for at least 5 mins and then set aside for 60 minutes under a damp kitchen towel so that the dough doesn’t dry up.
- Heat up 2 tbsp olive oil in a pan. Saute chopped garlic until soft and fragrant. Chop cooled pumpkin finely or blitz it in a food processor and add it to the garlic. Mix the garlic in well, season the mixture with salt & pepper, lemon juice and chilli to taste. There is no need to cook the filling as the pumpkin has already been roasted, so just make sure the mixture is well seasoned and set aside.
- Once the dough has had a chance to rest, take a portion of the dough (1/3 for example) and roll it out with a rolling pin on a lightly floured surface. Roll it out as thin as you can (2-3 mm), the thinner the dough the tastier the ravioli. You can obviously use a pasta machine to roll out your dough if you have one.
- Use a 5 cm / 2″ cookie cutter or an upside down glass to cut out circles of the dough. Place about a teaspoon of filling (I used ½ tsp pumpkin filling and ½ tsp of my vegan ricotta) on half of the cut out circles. Place another circle on top and drape it around the filling, taking care not to trap any air pockets inside. Seal the two circles of dough with your fingers. If you want them to look like mine, go around each raviolo and crimp the sealed edges with the end of a fork. Put the finished dumplings on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out. Continue in the same way until you have used up all the dough and / or all the filling.
- Bring a medium pot of water to boil. Once the water boils, place 5-6 ravioli (it’s important not to overcrowd the pot) in the boiling water and cook, on a rolling boil, for about 5 minutes. After the time is up, fish cooked ravioli out with a slotted spoon, shaking excess water off gently, and place them on a plate. Cook all the remaining ravioli in this way.
- To serve, sauté 2 cloves of garlic in a bit of olive oil. Baste the ravioli in the garlic oil gently. Serve with a sprinkling of salt, lemon zest and some more chilli if you wish.
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