Sweet Pumpkin Ravioli with a Pumpkin Spinach Sauce

Ravioli Dough (makes 8 fairly large raviolis):

1 cup flour
1/4 cup water
1 tsp olive oil
dash salt

Ravioli Filling:
1 tsp olive oil
1 cup vegan ground "beef"
1/3 can pumpkin
2 tsp pumpkin pie spice
2 tbsp soy cream
salt & pepper
1 tbsp brown sugar

Pasta Sauce:
1 tbsp olive oil
2/3 can pumpkin
1/2 can tomato blocks
1/4 cup soy cream
1/4 cup cocount milk
2 large handfuls of fresh spinach
1 tsp garlic salt
couple shakes of pepper, to your liking
1 tsp brown sugar
1 tsp oregano


First begin the ravioli dough. Pour the flour in a bowl with the salt, and add the water and olive oil and mix thoroughly with a spoon. Begin kneading the dough with your hands until it forms a nicely mixed ball. Cover with saran wrap and set aside for 20 minutes.

In a shallow pan, heat the olive oil and then add the vegan ground beef. Sautee for 3 minutes, then turn the heat to a low flame and add the pureed pumpkin, mixing thoroughly. Add the 2 tbsp of soy cream to make it blend together better, and then add the pumpkin pie spice, brown sugar, salt and pepper. Keep on the flame for about 3 more minutes, and then remove and set aside to cool.

To make the pasta sauce, add the olive oil, pumpkin, tomato blocks, soy cream, and coconut milk to a pot and simmer until slightly bubbling. Throw in the spinach, and mix well into the mixture. When the spinach has wilted, add the sugar, garlic salt, and oregano, and simmer on a low flame while you prepare the ravioli.

Heat a pot of water and lightly salt. Roll out the ball of pasta dough on a floured cutting board, and then cut circles out of it. Take each individual circle, roll it even thinner, rest it in a ravioli maker (I used a small handheld one that gave half-moon shapes) and place a small spoonful of the ravioli filling in the center. Clamp the ravioli maker shut and hold firmly for a few seconds, and then set the ravioli to the side. When all of them are prepared, put them in the boiling water for about 7 minutes, and eventually they should float to the top of the water. Using a slotted spoon, take them out and place them on a plate to cool down and dry slightly.

Transfer to a plate and top with the pasta sauce, some salt and pepper and enjoy!