Vegan ravioli with squash filling

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

Vegan winter winter

Total: 12 hr 50 min. | Active: 50 min.

vegan

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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.

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Ingredients

for 30 pieces

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

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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