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 January 2019
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.


200 g White Wings Plain Flour
15 mL Crisco 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


This is the image of the vegan spinach ravioli ingredients

Step 1:

For the pasta mix, place the White Wings Plain Flour, salt and Crisco 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.

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.

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.

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