This makes a very special meal. It does take some time and work to prepare but is really worth the effort.

Home made winter squash filled spinach ravioli with walnuts, winter purslane and vegan feta cheese. License photo

Serving Size: 4


for the ravioli spinach dough:

  • 1 cup AP or semolina flour
  • 2 teaspoons olive oil
  • 1/4-1/3 cups spinach puree
  • pinch salt

for the filling:

  • 2 cups winter squash (pumpkin ) puree
  • 2 tablespoons dried bread crumbs
  • 1/4 teaspoon nutmeg
  • 1 teaspoon mustard
  • 1/4 cup nutritional yeast
  • pinch salt
  • dash pepper

for the sauce:

  • 2-3 tablespoons margarine or olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 cup walnuts, chopped
  • pinch salt



  1. Begin with the filling:
    1. If you have an organic winter squash (red kuri) you can leave the skin on.
    2. Remove the seeds and slice.
    3. Either roast in the oven or steam.
    4. Once it is soft, remove and puree. You will need 2 cups of puree.
    5. Add the nutmeg, nutritional yeast, slat, pepper and mustard.
    6. If the mixture is too soft or liquid add 1-2 tablespoons of dried bread crumbs.
    7. Blend well and season to taste.
  2. Next prepare the dough:
    1. Puree either fresh or frozen spinach. You will need a bit less than 1/2 a cup, depending on which type of flour you use.
    2. Place 1 cup of flour.
    3. Add the olive oil and a pinch of salt.
    4. Mix well using the beaters that you use for making bread.
    5. Allow the dough to rest for 15 minutes.
  3. Lightly flour work work space as well as a plate on which to place the prepared ravioli.
  4. Section the dough into 4-5 balls.
  5. Thinly roll out one ball of dough to make the bottom of the ravioli.
  6. Roll out a 2nd strip of dough to make the top of the ravioli.
  7. Lightly indent your ravioli cutter onto the bottom dough and place a generous teaspoon of filling on the inner part of each of the indentation marks.
  8. Carefully lay the top portion of dough over the filling and push the dough around the small mounds of filling. Using your ravioli cutter, press/cut each ravioli and place them on the floured plate. Continue making the rest of the ravioli.
  9. Bring a large pot of lightly salted water to boil.
  10. While awaiting the water to boil, melt 2-3 tablespoons of margarine or olive oil in a small saucepan. Add the pinch of salt the 1/4 teaspoon of garlic powder and the 1/4 cup of chopped walnuts.
  11. Wash and spin dry the winter purslane leaves or prepare fresh sprouts as an alternative topping.
  12. Cut the vegan feta into small chunks.
  13. When the pot of lightly salted water is boiling, place 3 or 4 ravioli to cook. The are done when they float to the top.
  14. Remove the cooked ravioli with a slotted spoon and place on individual plates. Continue to cook the rest of the ravioli.
  15. Pour a tablespoon of the garlic, walnut oil over the ravioli, top with a small handful of purslane leaves and a few pieces of vegan feta cheese.
  16. We enjoyed the meal with a mixed salad and a vegan organic red wine.