Vegan ravioli with squash filling


Total time: 12hr 50m
Preparation Time: 50m

Servings
For 30 piece


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 76 Kcal, 3g Protein, 12g Carbohydrates, 2g Fat


Ingredients

  • Pasta dough
  • 230 g white flour
  • 2.5 dl lukewarm water
  • 215 g wholemeal flour
  • 0.25 tsp salt
  • Filling
  • a little salted water, boiling
  • 55 g cashew nuts, soaked overnight in water, drained
  • 250 g squash (e.g. butternut), diced
  • 4 tbsp nutritional yeast
  • 3 garlic clove
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
  • 0.5 tsp sea salt
  • 3 sage leaves
  • 1 tsp dried thyme
  • a little pepper
  • 0.5 dl vegetable bouillon
  • 0.25 tsp cinnamon
  • To shape and cook the ravioli
  • salted water, boiling
  • Sauce
  • 2 onions, chopped
  • 2 tbsp margarine
  • 10 sage leaves, finely chopped
  • salt and pepper to taste
  • 1.5 dl white wine

View these products

Instructions

  • Pasta dough

    Mix the flour and salt in a bowl. Make a well in the middle, pour in the water, mix until you have a firm, elastic dough, knead on a lightly floured surface for approx. 5 mins. Shape the dough into a ball, return the dough to the bowl, cover and leave to rest until ready to use.
  • Filling

    Cook the squash in salted water for approx. 20 mins. until soft, drain well. Using a blender, puree the squash with all the other ingredients up to and including the pepper. Cover and chill the filling until ready to use.
  • To shape and cook the ravioli

    On a lightly floured surface, roll out the dough to approx. 2 mm thick. Cut out approx. 60 circles (each 10 cm in diameter), place on a sheet of baking paper dusted with flour. Spoon the filling into the middle of half of the circles. Brush the edges of the dough with a little water, cover the filled circles with the empty circles, press the edges down firmly. Cook the ravioli in salted water for approx. 3 mins. per batch, remove using a slotted spoon, drain well.
  • Sauce

    Heat the margarine in a wide frying pan, sauté the onions for approx. 3 mins. Add the sage, cook for 1 min., pour in the white wine, season, then bring to the boil. Add the ravioli to the sauce, heat for approx. 1 min., serve immediately.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home