Vegan ravioli with squash filling

Name: Vegan ravioli with squash filling
Prep time: 50 min
Total time: 770 min
Yield: 30
Ingredients: 215 g wholemeal flour; 230 g white flour; 55 g cashew nuts; 3 garlic cloves; 250 g squash; 13 sage leaves; 2 onions; 1 tsp dried thyme; ½ tsp sea salt; ¼ tsp nutmeg; a little pepper; ¼ tsp salt; salt and pepper to taste; ¼ tsp cinnamon; 1 tbsp lemon juice; 2 tbsp margarine; ½ dl vegetable bouillon; 1 ½ dl vegan white wine; 4 tbsp nutritional yeast

Autumn is upon us and pumpkin season is under way. This time of year is synonymous with cosy evenings, warm beverages and countless shades of orange and brown. As is the case every year, I look for new recipes for delicious autumn vegetables. This vegan ravioli filled with butternut squash will warm you up and is perfect for chilly days. The heart-warming filling is seasoned with aromatic herbs and goes beautifully with homemade pasta. The rather punchy white wine sauce complements the dish perfectly.

Ingredients

30 pieces

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta dough

230 g white flour

215 g wholemeal flour

¼ tsp salt

2 ½ dl lukewarm water

Filling

250 g squash (e.g. butternut), diced

a little salted water, boiling

55 g cashew nuts, soaked overnight in water, drained

4 tbsp nutritional yeast

3 garlic cloves

1 tbsp lemon juice

½ dl vegetable bouillon

3 sage leaves

1 tsp dried thyme

¼ tsp cinnamon

¼ tsp nutmeg

½ tsp sea salt

a little pepper

To shape and cook the ravioli

salted water, boiling

Sauce

2 tbsp margarine

2 onions, chopped

10 sage leaves, finely chopped

1 ½ dl vegan white wine

salt and pepper to taste

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How it's done

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.

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