Bone Apple Teeth | Vegan Pumpkin Ravioli: Self-care meets pasta

Bone Apple Teeth | Vegan Pumpkin Ravioli: Self-care meets pasta

With guest chef Pippa.

There’s something about homemade pasta that reminds you of why life is worth living. In the words of the classic ‘90s movie You’ve Got Mail, “It makes me want to buy school supplies. I would send you a bouquet of newly sharpened pencils if I knew your name and address.” Each bite of pasta is like an email from a young, corporate Tom Hanks. Unlike most homemade pasta that requires an $80 machine, ravioli is the socialist dinner that requires only you and your tender hands. Lean in. Feel the folds under your fingertips. Everything is going to be okay. 



Pasta dough:

  1. 1 cup plain or high grade flour 
  2. 1 cup semolina flour (it’s next to the jelly and canned fruit at Gardens New World, or just use more normal flour I think it’ll be fine)
  3. Liquid (aquafaba) from one can of chickpeas



  1. ¼ pumpkin 
  2. ½ kumara 
  3. 1 onion
  4. 1 can chickpeas 



  1. Olive oil
  2. Salt and pep
  3. Garlic
  4. Sage leaves (you can pinch these from the herb garden at the Botans)




  1. Mix together your flours in a bowl along with a hefty pinch of salt. 
  2. Make a well in the middle and pour in the aquafaba and a slosh of olive oil. 
  3. Mix together with your hands until a craggy dough forms. Then, turn out onto a clean, floured surface and knead until smooth. 
  4. Leave to rest while you prepare the filling. 



Use any vegetables that are about to cark it in your fridge (carrots on the verge of slimy work) but make sure you have at least an onion for flavour. 

  1. Chop up your veges into thumb sized pieces and toss with salt, pep, olive oil and some herbs if you feel like it. 
  2. Roast for about 30mins or until soft and golden.
  3. Add your chickpeas to your roasties and blitz up into a puree. A stick blender, actual blender or food processor come in handy but you can also just mash em and have a chunkier texture. 
  4. Season the bitch if he needs it. 



  1. Cut dough into quarters and roll out on a floured surface about 1-2mm thick. 
  2. Punch out rounds of the dough using a cookie cutter, small cup or wide-mouthed shot glass. We used an old yeast jar because of personal branding reasons. 
  3. Dollop a small spoonful of filling on half of the rounds, trace around the border with a little water and then sandwich another dough round on top, sealing the edges. Crimp the edges with a fork if you like. 

These steps are good to do in an assembly line, one person rolling and one person filling. Go on, it’s week four. Time to mend that relationship with your flatmate after you fucked their crush in first sem. Make some ravioli together and call it even. 



  1. Boil the ravioli in salted water in small batches until they float to the surface (about 2 mins).
  2. Transfer to a large saucepan with garlic, sage leaves and olive oil (or vegan margarine) and cook until the ravioli have some crispy edges. 
  3. Serve with freshly cracked black pep and cheese.
This article first appeared in Issue 12, 2020.
Posted 12:41pm Sunday 26th July 2020 by Caroline Moratti and Alice Jones.