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Healthy Food Recipe: Vegan Ravioli with autumn vegetables

Foods , Healthy Food Recipes
Saturday 27 September 2014
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RECIPE PROFILE

  • 4 servings 
  • ideal for a special dinner 
  • special about this recipe: the homemade pasta dough 
  • PLUS: vegetable alternatives for the sauce
  • Healthy Food

INGREDIENTS FOR VEGAN RAVIOLI

A supple dough from semolina, durum wheat semolina, binding guar gum, salt and water forms the basis for the vegan ravioli. So that the dough gets a yellowish hue is added a little turmeric. The simple filling of the ravioli is cooked in spicy shiitake mushrooms and onions.

Healthy Food Recipe: Vegan Ravioli with autumn vegetables

PREPARATION OF VEGAN RAVIOLI

For the ravioli dough 200g semolina, 100g durum wheat semolina, 1 pinch turmeric, 1/4 tsp guar gum and 1/2 teaspoon salt in a bowl mix together. Add 150ml water and knead all ingredients into a smooth, round dough. Enter it in a sealed container and let rest for 30 minutes in the refrigerator.
Meanwhile, the vegan stuffing the ravioli cook: For clean shiitake mushrooms and a small onion and chop very finely. Saute in a nonstick pan sharp and season with salt and pepper.
Then the dough as thin as possible to roll out (mind. 4mm) and a ravioli-shaper (or diameter) circles or rectangles cut out. A central position of the shapes one teaspoon of filling and brush the edges of the dough with a brush or your finger with water. Be another Teiglappen over the fillings and seal the ravioli with a ravioli-shaper firmly and cut out.
Give to cook the ravioli in boiling salted water and cook for about two minutes in it. Drive the ravioli on the surface they are cooked and served to the autumn vegetables.

PREPARATION OF AUTUMN VEGETABLES

Hokkaido pumpkin wash, cut up and remove the seeds. 500g pulp finely dice. Peel two onions and also into small cubes. Sauté squash and onions together in an oiled skillet over Mitteler heat. Deglaze with white wine and vegetable cream. The autumn vegetables with salt and pepper, cover and simmer over low heat 15 minutes.

Wash spinach, picked and give in to the sauce just before the end of cooking. The Herb Vegetable final season with lemon zest, salt, pepper and to taste with sage leaves.

PREPARATION TIPS

  1. ravioli dough can be 30 minutes rest in the refrigerator so that it can be processed more 
  2. shiitake mushrooms taste very spicy and are therefore suitable for fillings of any kind 
  3. Hokkaido pumpkin does not need to be peeled 
  4. the smaller the pumpkin cubes are cut, the quicker they cook 
  5. instead of a Ausstechers, the ravioli can be cut with a knife 
  6. instead of spinach beet can be used for the recipe 
  7. In the spring you can take Pumpkin Turnip or take asparagus, salsify in winter
Hopefully these Healthy Food recipe, Vegan Ravioli with autumn vegetables can give you more healthy. Thank you for visiting my blog.
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