Best Vegan & Gluten-Free Ravioli with Creamy Garlic Sauce - Oil-Free!
🌱 Get 15% off Complement Essentials, my favorite vitamin for a plant-based diet! https://lovecomplement.com/products/c... and use code HEALTHYVEGAN at checkout. 1 product purchased = 1 plant-based meal provided to a hungry child in need. Also, check my favorite vegan protein powder by Complement here: https://bit.ly/healthyvegan-complemen... The founders of Complement are long-time health fanatics who wanted a one-stop solution to make sure their families were getting the nutrients they needed. Because they love Healthy Vegan Eating, they've made a contribution to my work. So, with each purchase you can support your health and my mission at the same time (thank you)! Ingredients: Filling 1 cup pumpkin puree 1/2 cup hemp seeds 1/4 cup nutritional yeast (organic and non-fortified) 1 tsp garlic granules 1/4 tsp ground nutmeg 1/4 tsp black pepper 1/2 tsp salt or to your taste Sauce 1 large BAKED Hannah sweet potato (or other white flesh variety) 2 cloves of garlic 2 tbsp nutritional yeast (organic and non-fortified) 1/2 tsp dried sage 1/2 tsp salt or to your taste 1 cup of salt-free, oil-free broth (adjust amount for desired consistency) Dough 1 cup chickpea flour 2 tsp psyllium husks ½ cup arrowroot powder 1 tbsp ground flax ½ tsp of salt or to taste ⅓-½ cup water PREPARE THE FILLING Combine all your filling ingredients in a bowl and mix. PREPARE THE SAUCE Combine baked white sweet potato and all other sauce ingredients in a blender. Blend until smooth and creamy. PREPARE THE DOUGH Combine dry ingredients in a bowl. Gradually mix and add water until the dough comes together. The dough should be a soft playdoh-like consistency. It’s okay if it’s slightly sticky, it shouldn’t remain sticky after it has rested for 15 minutes. Set in a bowl and cover with a damp towel. Using a rolling pin or pasta maker, roll the dough out to 2mm in thickness. Using a cookie cutter or other round tool, cut circles. (I used a 3 inch cookie cutter) Add filling to the center of half of your circles. Use your finger to rub water around the edge of the dough circle and place another dough circle on top. Pinch around the circumference of the ravioli to seal. Repeat to complete all your ravioli. Make sure to keep a damp paper towel over the top of the dough and complete ravioli as you work, so they don’t dry out. Bring a pot of water to a boil. Add your ravioli to the pot and simmer for 5- minutes or until all the ravioli float to the top of the water. Add ravioli to your serving plate, drizzle sauce over top and garnish with fresh thyme.
