Vegan ravioli with pumpkin

Inserted by Rosa Rizzo the

Ingredients for 4 people

250 grams ofMixture of natural flours for Marello mill pasta

120 ml of about water

2 tablespoons of extra virgin olive oil

Half Pumpkin Delica

Ground linen seeds Q.B.

Fresh parsley Q.B.

3 tablespoons of soy spreading cheese


Mix the flour with water and oil together. Let the dough rest for about 30 minutes. Meanwhile cook the delica pumpkin in the oven for about 40 minutes. Fate it to cool and cut it in half. Clean it from the seeds, remove the peel. Use half of this (so a quarter of the whole one) for the filling of ravioli. Then crush the pulp with a fork, add a tablespoon of water and one of oil, a pinch of salt up and a teaspoon of ground flax seeds. Spread the paste with the rolling pin or use the special machine, you get rims with a round mold, stuff with the filling and fold the circle by closing it to the edges. Proceed so until the end of the pasta. Boil the water, regulate salt and cook the ravioli for about 6-7 minutes. In a separate pan mix the spreading vegetable cheese with the remaining resting pulp, add cooking water.

Spadelle the ravioli in the pumpkin cream and serve with fresh oil and parsley.

A recipe suitable for a lunch or a party dinner and now that Christmas approaches I think it will do just your case!


Ravioli are par excellently an elegant and delicious dish. It can be customized and playing both with the filling and with the condiment. In this season I have a weakness for pumpkin, sweet and pasty, but you can stuff your ravioli even with spinach or with radicchio or still red turnips.

If you believe they are a recipe only by chef you really wrong, because the mixture for fresh pasta mill Marello makes the task really easy, despite the absence of gluten. The dough keeps perfectly, the pasta works easily, the taste is delicate and guaranteed digestibility. The pasta I propose is also like eggs, not only for ethical choice, but also because, believe me there is really no need! The extra result, a very light and delicate raviolo, even more thanks to the fully vegetable filling and seasoning.

A dish rich in vegetables, fibers, nourishment, capable of affecting everyone. From those who have to eat without gluten, to those who have chosen to eat vegetable, from those who are on a diet, to those who have problems with digestion.

Bring to the table the ravioli preceded by a beautiful colored opening salad with fennel and pomegranate beans and follow with chickpeas meatballs accompanied with baked potatoes! And for dessert ... On this blog you are spoiled for choice!

Article by Dr. Isabella Vendrame - Psychologist Food Coach, writer and disclosure.

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