Vegan ravioli with pumpkin and ricotta

Homemade vegan ravioli with sweet pumpkin and tangy vegan ricotta filling. They are easy to make and they will certainly impress your all vegan guests.

PASTA:
300 g / 10.5 oz 00 flour
1/3 tsp turmeric
½ cup + 2 tbsp / 150 ml aquafaba, reduced to resemble an egg white

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

View the full recipe at Lazy Cat Kitchen →