HOMEMADE VEGAN PUMPKIN RAVIOLI [DELICIOUS + PERFECT FOR FALL] | PLANTIFULLY BASED

Hi everyone! Today we are making these delicious homemade vegan pumpkin ravioli, open this description box for more info!

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INGREDIENTS (please do not repost elsewhere, thank you)
Filling
1 cup (244g) canned pumpkin puree
4 ounces (112g) vegan cream cheese
1/4 cup (28g) vegan parmesan
1 tablespoon (15g) nondairy milk, unflavored and unsweetened
1/2 teaspoon (2g) ground nutmeg
1/2 teaspoon (2g) ground cinnamon

Dough
2 1/2 cups (300g) all purpose flour
1/4 teaspoon (1g) turmeric
1/4 teaspoon (1.5g) salt
1/2 tablespoon (8ml) olive oil
1/2 cup + 1 tablespoon warm water (135ml)

Sauce
Remaining filling
1 cup (240ml) water, or as needed to thin

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