Guest Post: Pumpkin Ravioli by Enzo Di Marino

I am an Italian vegan chef from Abruzzo, Italy. I always loved to cook and at 14, left home to study at one of Europe’s finest culinary schools where I was classically trained to cook meat and fish. I graduated with the highest grade possible but when I moved to London, I had a realisation that lead me to give up everything I knew to become a vegan chef.

I had started to share a flat with someone who had a cat. The cat, Cagliostro and I became great friends and I understood that he had feelings, experienced love and companionship and seemed to enjoy his life. I wondered how I could have missed the fact that animals deserve to live just as much as humans and I have now been vegan for 16 years.

Veganism does not need to be difficult, tasteless or a compromise. In fact, a lot of the food you enjoy now is probably already vegan and if not, is easy to make so. This vegan pumpkin ravioli is an example of a dish that people don’t necessarily consider vegan but is free from animal products.



  • 1 cup strong white flour
  • 2 cups self raising flour
  • 4 tbsp olive oil
  • Salt


  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 bay leaf
  • 1 shallot (finely chopped)
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 40g ground almonds
  • 400g pumpkin (diced)
  • Salt and pepper


  • ½ cup white wine
  • 1 garlic clove
  • 1 tbsp chopped fresh chives
  • 2 tbsp olive oil
  • 100g pine kernels
  • 200g cherry tomatoes
  • Salt and pepper


Mix the flours together and place 20% of the mix in a separate bowl. Slowly add hot water to the 20% to form a batter. Add the olive oil and a pinch of salt. Add the rest of the flour, knead well, wrap with cling film and leave to rest for at least 2 hours.

Dress the pumpkin with olive oil and mix with the herbs, garlic, shallot and season with salt and pepper. Bake at 180°C until soft. Allow to cool and add the almonds, gently mashing the pumpkin and mixing everything well. Taste to check seasoning and add salt and pepper as necessary.

Roll out the dough with a pasta machine or rolling pin. If you do not have a ravioli machine, cut into round or square pieces. Place 1 tsp of filling in the middle of each piece and lightly wet the edges. Add another piece on top and seal the ravioli by pushing down on the edges with a fork.

Toast the pines kernels by heating in a dry pan on low heat for 1-2 minutes. In a seperate pan, heat the oil and add the garlic, cherry tomatoes, salt and pepper. Cook for two minutes. Add the wine and allow to reduce on a low heat. Let the sauce simmer for 2 more minutes, remove from the heat and set aside.

Cook the ravioli in salted boiling water until they float to the surface. Drain and over the heat, toss in the sauce, adding the toasted pine kernels and chives.

Serve and enjoy!