SEASON TO SEASON EATING
  • Home
  • About
  • Recipes
  • Photography
  • My pantry
  • Inspire
  • Contact me

Pumpkin Ravioli with Cashew Cream and Arugula

12/6/2013

0 Comments

 
Picture
Picture
My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 
Picture

Pumpkin Ravioli with Cashew Cream and Arugula 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 
Picture
just window gazing
Picture
Picture
Post by: Rebecca 
0 Comments



Leave a Reply.

    About the editor

    Picture






    Rebecca is a passionate young cook who enjoys cooking with the freshest ingredients possible, foraged straight from the earth. Season To Season Eating was created to show the world how beneficial it is to find and prepare whole, nourishing foods seasonally and effortlessly. On any normal day you may find her wandering through the forest with herbs in hand or crafting beautiful things to share with friends.

    Popular Posts: 

    Valentine Citrus Juice 
    Ultimate RAW Brownie 
    Creamy Polenta with Mushrooms  
    Cheezy Cauliflower Bites
    Lemon and Ginger Kale Chips   
    Lemony Cheesecake Bites

    Categories

    All
    Appetizer
    Apple
    Autumn
    Avocado
    Baked
    Banana
    Bean
    Biscuit
    Bliss
    Blueberry
    Breakfast
    Cake
    Cardamom
    Carrot
    Cashew
    Cauliflower
    Chai
    Chocolate
    Christmas
    Coconut
    Comfort Food
    Cookies
    Dairy Free
    Dairy Free
    Dates
    Dessert
    Digestive Health
    Dinner
    Donuts
    Doughnuts
    Drink
    Easy
    Egg
    Fall
    Figs
    Food As Medicine
    Gluten Free
    Gluten-free
    Grain
    Granola
    Halloween
    Herbs
    Ice Cream
    Jam
    Low Carb
    Low-carb
    Lunch
    Muffins
    Nourishing
    Nut Free
    Nut-free
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pie
    Protein
    Pumpkin
    Raw
    Roasted
    Salad
    Side Dish
    Side-dish
    Smoothie
    Snack
    Soul Soothing
    Soup
    Spelt
    Spiced
    Spring
    Sprouted
    Squash
    Strawberry
    Summer
    Sweet
    Sweet Potato
    Thanksgiving
    Tomato
    Valentines Day
    Vegan
    Vegetarian
    Winter