Vegan Spinach Ravioli With Roast Pumpkin

Goodman Fielder Food Service
Vegan Spinach Ravioli With Roast Pumpkin

Vegan Spinach Ravioli With Roast Pumpkin

Posted on 22nd April 2022
Using our White Wings Plain Flour, Chef Adam creates a delicious spinach ravioli dish with a creamy cashew sauce - making it a perfect vegan menu addition.
Makes 10, scale as needed.

Ingredients

AmountMeasureName
200 g White Wings Plain Flour
15 mL Simply Vegetable Oil
5 g White Wings Cornflour
80 g Spinach Juice
10 g Salt
100 g Roast Pumpkin
6 each Sage Leaves
40 g Almond Cheese
20 g Turmeric Powder
10 g Black Pepper
220 g Cashews
220 g Water
5 g Nutritional Yeast

Method

This is the image of the vegan spinach ravioli ingredients

Step 1:

For the pasta mix, place the White Wings Plain Flour, salt and Simply Vegetable Oil in a food processor. As a replacement for eggs, juice spinach leaves. This substitutes the liquid content that eggs would bring to the mixture. Take the mixture out of the machine and knead it by hand for two minutes on a floured bench, then wrap in cling film and leave on the side for an hour to allow the dough to rest.

Explore Goodman Fielder Food Service’s range of premium bulk vegetable oil.

Here the chef is seen adding all of the ingredients for the pasta

The chef is seen kneading the dough

Step 2:

Once it has rested, slice the dough into portions, then flatten it and place it through a pasta machine until it becomes really thin. Each time you place the dough through the machine, go down a notch – this ensures it thins out during the process.

The chef is pictured placing the dough through the pasta machine

Step 3:

To make the stuffing, combine the roasted pumpkin, turmeric powder, salt, pepper, sage leaves and White Wings Cornflour in a food processor and mix until it becomes smooth.

The chef is seen creating the roasted pumpkin filling

Step 4:

Lay the pasta sheets across the bench and place spoonfuls of mixture along, leaving three centimetres between them. Top the stuffing with pine nuts for texture and a dollop of almond cheese. To keep the dish vegan, use water to help seel the pasta. Press down between all the spaces and make sure there are no air bubbles. Place the pasta to the side to dry for a little while before cooking.

Pictured is the chef placing the filling on the pasta sheet

The chef covers and slices the ravioli pasta

Step 5:

After soaking the cashew nuts in the water for two hours, place them in a blender with salt and nutritional yeast – blend until it forms a thick, cream-like consistency. Then, pour the mixture into a pan on a low heat to create a sauce.

The chef is pictured here creating the cashew cream sauce for the pasta

Step 6:

Place a pot of salted water on the stovetop. Once it begins to boil, cook the ravioli for about five minutes to ensure the pasta sheets are cooked and not too chewy. Drain the pasta and place on a bed of the cashew cream sauce in a bowl. Top with toasted pine nuts and crispy sage leaves.

Want to know more about the vegan diet? Check out our in-depth vegan resource guide.

Goodman Fielder is one of Australia’s leading suppliers of a variety plant-based wholesale products for restaurants, cafes and other hospitality venues. Discover the range today.

The chef boils the water and then cooks the pasta in this image

Message from chef Adam Khazaal

Adam Khazaal

While this dish is designed to satisfy those patrons following a vegan diet, it will certainly be a hit with your whole customer base thanks to its rich flavours and unique colourings. I believe it is the perfect meal to add to your pasta menu in the restaurant.

See more ideas from Adam Khazaal

19th November 2020

Elvis Presley Sandwich: Banana And Peanut Butter Toastie

The Banana and Peanut Butter toastie, also sometimes referred to as the Elvis, consists of toasted bread slices with peanut butter and sliced or mashed banana.
28th October 2020

Vegan Curry With Chickpeas And Cauliflower

Please your vegan customers with this easy, simple vegan curry recipe that is both tasty and versatile. This Vegan Curry with chickpeas and cauliflower is perfect for the cooler months.
2nd October 2020

Traditional Lebanese Baklava

Add some middle eastern spice to your menu with this traditional Lebanese Baklava recipe! It is quick and easy to make using Pampas Filo Pastry and is perfect for cafes and caterers looking to diversify their dessert offering.

More ideas

Chicken Karaage Burger with Spicy Mayonnaise

18th May 2022
Chef Rory has revealed the steps to his delicious Karaage Chicken Burger recipe in great detail. Perfect as a dine in option or for takeaway, add it to your menu today.

Creamy Vegan Mushroom Fettuccine

9th May 2022
This simple recipe uses an almond-based cream to create a delicious, vegan-friendly fettuccine that everyone will love. Serve with crisp, golden garlic bread for a moreish menu favourite.

Tomato, Chilli and Basil Soup

1st May 2022
As the weather cools down, warming winter soups are back on the menu. This delicious tomato, chilli and basil soup is hearty, healthy and vegan-friendly. Served with crispy garlic croutons and a side of garlic bread, it’s sure to be a crowd pleaser
Start Getting Fed with Ideas

Be inspired with recipes created by chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.