For the pasta dough:
2 C all-purpose flour
1 tsp salt
For the vegan ricotta cheese:
1 1/2 C macadamia nuts
1/4 C Cashews
3 tbsp nutritional yeast
1 1/2 tsp salt
1 tsp garlic powder
2 tbsp lemon juice
1 tbsp olive oil
For the Ravioli Filling:
15 oz pumpkin puree, strained
1 egg yolk
All of the vegan ricotta
For the butter sauce:
4 tbsp butter
1/4 C pumpkin seeds
1 tbsp sage
To make the pasta dough, pile the flour into a mound and use a measuring cup to create a well in the flour mound. Pour four eggs into the well and slowly begin to whisk the eggs using a fork. Slowly begin to incorporate flour from the edges of the well into the egg mixture in the middle, making sure to not break the wall of the well. Continue to do this until the dough forms and does not pick up any more flour. Knead the dough for 7 minutes on the floured surface. Cover with olive oil and plastic wrap for 1 hour.
While the dough is resting, place a sifter over a bowl and add the pumpkin puree to the sifter. Let this sit for 15 minutes so the pumpkin puree can strain any excess liquid.
To a blender or food processor, add macadamia nuts, cashews, nutritional yeast, salt, garlic powder, lemon juice and olive oil. Blend until the mixture is moderately smooth with some tiny lumps still in it.
Mix the vegan ricotta with the strained pumpkin, 1 egg yolk, grated nutmeg, and black pepper.
Cut the dough into quarters and using a pasta maker on the widest setting, run the dough through once. Tri-fold the dough long-ways (hotdog style)and then in half once (hamburger style). Run through once more on the thinnest setting. Run the pasta sheet through once more without folding it. Repeat until you have done these steps to all four pieces of dough, ending with 4 pasta sheets in total.
NOTE: You can definitely use a rolling pin to make this pasta, just don’t fold the pasta dough. A pasta maker is highly recommended to avoid overworking the dough as well.
NOTE: You can also use wonton wrappers instead if you're not quite ready to take on homemade pasta!
Place one sheet of your pasta on a flat surface and spoon out 1 tablespoon of your pumpkin filling onto the dough. Do this across the entire piece of dough making sure to leave a 2-3 inch gap between the spooned filling. Place another sheet of dough on top of the spooned filling and using a biscuit cutter or something similar, cut out the ravioli. Using a fork, press the edges of the ravioli like you would a pie crust. Repeat.
NOTE: If using a pasta maker, you can ball the leftover dough and run it through the pasta maker again so you do not waste any dough or filling.
Place a stock pot of water over high heat and once boiling, add the ravioli. Cook for 2-3 minutes. Strain the pasta.
Place a sauté pan over medium high heat and once hot, add 4 tablespoons of butter. Once melted, add pumpkin seeds and toast. Add chopped sage and your strained ravioli. Toss in the sauce and cook for 2-3 minutes. Serve immediately! Bottoms Up.