Vegan ravioli with squash filling

Vegan ravioli with squash filling

Total: 12 hr 50 Min. | Active: 50 Min.
vegan
Nutritional value / piece: 76 kcal
, Fat: 2 g
, Carbohydrate: 12 g
, Protein: 3 g

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@bettbossi.ch

Pasta dough

230g white flour
215g wholemeal flour
¼tsp salt
2 ½dl lukewarm water

Filling

250g squash (e.g. butternut), diced
a little salted water, boiling
55g cashew nuts, soaked overnight in water, drained
4tbsp nutritional yeast
3 garlic cloves
1tbsp lemon juice
½dl vegetable bouillon
3 sage leaves
1tsp dried thyme
¼tsp cinnamon
¼tsp nutmeg
½tsp sea salt
a little pepper

To shape and cook the ravioli

salted water, boiling

Sauce

2tbsp margarine
2 onions, chopped
10 sage leaves, finely chopped
1 ½dl 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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