Vegan Ravioli with Pumpkin and Ricotta Recipe | Yummly
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Vegan Ravioli With Pumpkin And Ricotta

LAZY CAT KITCHEN
14Ingredients
90Minutes
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Ingredients

US|METRIC
60 SERVINGS
  • 300 grams Tipo 00 flour (*, see NOTES)
  • 1/3 tsp. turmeric
  • 1/2 cup aquafaba (reduced, see NOTES)
  • 2 cups pumpkin (roasted, 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)
  • chili flakes (to taste)
  • salt
  • pepper
  • 1/2 vegan cheese (portion vegan, **, optional, see NOTES)
  • 2 garlic cloves (sliced thinly)
  • 1 lemon zest
  • chili flakes
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