Vegan ravioli with pumpkin sauce

Ingredients for 2 servings:

• 200 g ravioli, vegan
• 400 g Hokkaido pumpkin(s)
• 3 spring onions
• 4 garlic cloves
• 4 rosemary sprigs
• 1 olive oil for frying
• 1 tsp sambal oelek
• 350 ml vegetable stock
• 30 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Halve the Hokkaido squash, scrape out the seeds, and cut the flesh into small cubes. Peel and finely dice the onion and garlic. Wash, pluck, and finely chop the rosemary. Cook the ravioli according to the package instructions and keep warm. Heat the olive oil in a pan and fry the garlic, rosemary, and sambal oelek together until crisp. Add the spring onions and pumpkin and stir-fry for another 3 minutes. Deglaze the vegetables with the vegetable stock and simmer over low heat for 20 minutes. Season the pumpkin sauce to taste, arrange the ravioli on plates, and sprinkle with Parmesan cheese. You can also find the recipe here: https://vegan-cooking-with-thalija.de/archive/1289