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BLACK RAVIOLI WITH PUMPKIN AND SAGE IN TEMPURA
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5 from 2 votes

AGLIO OLIO E PEPERONCINO RAVIOLI WITH PUMPKIN FILLING AND SAGE IN TEMPURA (VEGAN)

We hope you loved our version of a traditional Italian pumpkin ravioli. In our opinion sage in tempura is the perfect crunchy match to the pumpkin in the ravioli :-)
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: First Course
Cuisine: Italian
Keyword: Plant-Based, Vegan
Servings: 4 people
Calories: 687.22kcal
Author: Nico
Cost: $8

Equipment

  • Pasta machine
  • Ravioli Cutter

Ingredients

FOR RAVIOLI DOUGH

  • 400 grams fine semolina flour from hard wheat
  • 150 to 200 grams lukewarm water
  • 1 tbsp activated charcoal
  • 1 pinch sea salt

FOR PUMPKIN FILLING

  • 500 grams pumpkin cleaned
  • 200 grams tofu, extra firm
  • 6 leaves sage
  • 1 white onion
  • 1 pinch salt
  • 1 tsp paprika, smoked

FOR AGLIO OLIO E PEPERONCINO SAUCE

  • 4 cloves garlic
  • 6 tbsp olive oil
  • 1 red hot chili
  • 8 sprigs flat leaf parsley

FOR SAGE IN TEMPURA

  • 20-30 leaves sage
  • 200 ml ice cold sparkling water
  • 100 grams all purpose flour
  • 1 pinch sea salt

Instructions

MAKE THE PUMPKIN FILLING

  • In a pan, cook the pumpkin with water, onion, salt and sage, until the pumpkin becomes tender and all the water in the pan has evaporated.
  • In a bowl, grate the firm tofu and add it to the cooked pumpkin.
  • Mash the tofu and the pumpkin together with a fork, until you have a smooth paste. Taste for salt, and set aside.

MAKE THE RAVIOLI DOUGH

  • In a bowl, on a wooden board, or in a food processor, mix together semolina flour, activated charcoal, a pinch of salt, lukewarm water, and mix together until the ingredients come together.
  • Add the water a little at a time, the flour needs time to absorb the water. Stop adding the water when you have a compact but workable dough. It should not be sticky to the hands when touching it.
  • Knead the dough vigorously for at least 10 minutes. Do not skip this step, the pasta will be gummy if you do.
  • Shape the dough into a ball, wrap in film, and let rest for 15 minutes.
  • Flatten the dough with a rolling pin or with a pasta machine. Then start making the ravioli by putting the filling between two dough sheets. See video for details.
  • Make sure the ravioli are properly sealed, if not use a fork to seal the edges.
  • Boil for 1-2 minutes max in a large pot with plenty of salted boiling water.

MAKE THE SAGE IN TEMPURA (salvia in pastella)

  • In a bowl, whisk together flour, salt and all iced cold sparkling water until you obtain a smooth batter.
  • Dip the sage leaves in the batter, then deep fry them for a few seconds in a pot with hot vegetable oil (such as canola oil). Season with sea salt and serve on top of the ravioli.

MAKE AGLIO OLIO E PEPERONCINO

  • In a pan on medium heat, warm up the olive oil, then add the garlic to it. Cut the garlic in half and remove the germ before adding it to the oil.
  • Season the garlic with sea salt to enhance its flavour. Then when the garlic turns to light brown, turn off the heat and add the finely chopped chili pepper (you can use chili flakes instead).
  • Let the ingredients mingle for one minute with the residual heat of the pan while you cook the ravioli in hot water.
  • Add the ravioli to the pan and gently cover them in sauce. Sprinkle with parsley.
  • Serve immediately with some deep fried sage in tempura.

Video

Nutrition

Calories: 687.22kcal | Carbohydrates: 101.78g | Protein: 21.75g | Fat: 24.95g | Saturated Fat: 3.64g | Dietary Fiber: 1.77g | Sugar: 4.72g | Calcium: 87.69mg | Iron: 6.79mg