Barbajuan ravioli with Hokkaido leek filling

Ingredients for 4 servings:

• 300 g wheat flour type 550
• 1 pinch of sea salt
• 3 tbsp olive oil
• 100 ml water
• 1 No Egg (egg substitute) (egg yolk)
• 450 g Hokkaido pumpkin(s)
• 1 stalk(s) leek
• 1 tbsp olive oil
• 1 No Egg (egg substitute) (egg yolk)
• ½ tsp sea salt
• 1 pinch(s) nutmeg, freshly grated
• 60 g cheese substitute (vegan parmesan)
• 250 g cheese substitute (cashew cream cheese)
• 1 pinch(s) black pepper, freshly ground
• 1 tbsp oregano
• 1 tbsp olive oil
• 1 vegetable oil for frying
• 1 pumpkin seed oil for drizzling

Instructions

Working time approx. 1 minute; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 31 minutes

vegan

Put the flour in a bowl and make a well in the middle. Add sea salt, water, and olive oil. Mix the no-egg egg yolk according to the package instructions and add it too. Knead and knead everything for 10 minutes until you have a smooth dough. Cover the dough and let it rest for 1 hour. In the meantime, prepare the pumpkin filling. Preheat the oven to 200°C (top/bottom heat). Bake the pumpkin on an oiled baking sheet for about 45 minutes. Then mash the soft pumpkin and place it in a bowl. Wash the leek and cut it into thin strips. Put oil in a pan and fry the leek until translucent. Then add it to the pumpkin. Now add all the other ingredients for the filling and mix everything well. Season to taste and set aside. Knead the dough and roll it out on a floured surface. Divide into 12 cm squares. Place a dollop of filling on the side of each square. Place the other half of the dough on top and press the edges together firmly. Heat oil in a pan and fry the ravioli on both sides until golden brown. Serve on plates and drizzle with pumpkin seed oil. You can find the recipe on my blog: https://www.vegan-cooking-with-thalija.de/archive/1093