I am rather happy working on my own. Thing is, I like my own company and don't mind so peace and quiet :). But when all is said and done, I'm actually a super sociable person too, meaning when Aimee from Twigg Studios suggested we do another collaboration and invite Silvia from Salvia + Limone along as well I was totally game. The result of bringing our creative minds and hands together is today's delicious and (if I may say so myself) GORGEOUS vegan butternut squash ravioli recipe. Despite appearances, it's SO easy to make and the perfect recipe for this time of the year.
If you're a regular reader of the blog you'll know this isn't the first time Aimee, Silvia and I have worked in the kitchen together. In the past we made...
as well as
these to-die-for cinnamon buns (perfect recipe for fall/winter if you ask me ;)
vegan red onion focaccia (YUMMY!!!!)
I can also reveal we've got a stellar recipe up our sleeves for early next year. (TOP SECRET!) So please keep an eye on the blog or sign up to the newsletter below if you'd like to stay in the loop.
Thanks for stopping by everyone. See you all next week
P.S. If you make any of my recipes please do tag your recreations on instagram with #thelittleplantation. It always makes my day to see your versions of my recipes :)
VEGAN BUTTERNUT SQUASH RAVIOLI
Though I made some suggestions when we created this recipe (chestnut has my name on it), I took on more of a planning/behind the scenes role whilst Aimee and Silvia really fleshed out the recipe to make it what you see here today. They are dough and pasta queens! You can see Aimee's take on the day here and Silvia's here. Enjoy! BTW there are some important notes and tips at the end of the recipe. Do check them out before you get stuck in!
Total preparation time: 50-60 minutes
Baking time: 25 minutes
Cooking time: 10 minutes
Ingredients for the ravioli filling:
1 small butternut squash, seeds and skin removed
a dash of olive oil for roasting
85g ground cashews or ground almonds (almond meal)
3 tbs of miso paste (we used soya free light miso from Tideford Organics, but dark miso would also work)
1/2 tsp ground nutmeg
black pepper, to taste
100g cooked chestnuts, roughly chopped (we used these)
Ingredients for the pasta dough:
250g plain flour + extras for dusting the kneading surface and pasta machine
150g wholemeal flour
1 tbs olive oil + extra for pan frying the ravioli
a generous pinch of salt
250ml/ 1/4ltr luke warm water
a drizzle of balsamic vinegar and/or olive oil
a sprinkle of ground almonds or nutritional yeast (to taste)
about 10-15 sage leaves, fried
Instructions for the vegan pumpkin ravioli:
Pre-heat the oven to 180C/350F.
Peel and de-seed the butternut squash, place on a prepared baking tray and drizzle over some olive oil. Roast for 25 minutes or until soft.
Whilst the butternut squash is in the oven, prepare the pasta dough by combining the 2 flours with the salt, olive oil and water. Knead and combine by hand until a sticky dough has formed. You can sprinkle some flour onto your work surface to stop the dough from sticking to it or to your hands as shown in the image. Knead for another 10 minutes or until the dough is soft and smooth and stops sticking to your hands. Add extra flour if need be. Next make a smooth ball out of the dough, let the it rest, covered by a tea towel inside a bowl until you finish the filling (minimum 10 minutes). This allows the gluten to bind.
Once done, remove the butternut squash from the oven, let cool slightly before mashing the butternut squash with a fork. Measure out about 1 cup of mashed butternut squash, place the mashed butternut squash in a food processor with the ground nuts, miso paste, ground nutmeg, pepper and chopped chestnuts and mix until well combined.
Dust flour over your work surface on which you will lay the pasta sheets when done. Then set your pasta machine (we used a cheap one sold in IKEA) at its thickest setting (we started at 8). Sprinkle over some flour so the dough doesn't stick to the machine and feed through the pasta machine. Repeat 2-3 times on a thinner setting each time until the dough is thin enough to make for a light ravioli, yet thick enough not to break on handling (we went til setting 3). Set the pasta sheets aside.
If you are using a ravioli slicer or individual ravioli cutter:
Lay out 1 thin sheet of pasta and spread the filling in quantities of 1 teaspoon at a time on top of the dough. There should be about 1/2 cm of empty space between each teaspoon of filling.
Next place the second sheet of pasta dough on top and use a ravioli cutter to create the desired ravioli shape you're after.
If using a ravioli roller like we did:
Lay out 1 thin sheet of pasta and spread the filling thinly over the entire sheet. Next place the second sheet on top and use your ravioli roller to create the desired ravioli shapes you're after.
Once the ravioli is made, place a large pan on a medium heat, add some olive oil and pan fry the ravioli, 1 minute on each side. Make sure the pan you use is quite large (24-26 cm) so you can fry about 20 at once. We did just that and made about 100 ravioli in 5 batches of 20.
Once the ravioli is done, pan fry the sage leaves (if using) and serve the ravioli and pan fried sage leaves immediately with the balsamic vinegar, olive oil and a sprinkle of ground almonds/nutritional yeast (if using). Enjoy!
Tip 1: You can use sweet potato or pumpkin instead of butternut squash. Just measure out 1 cup of cooked sweet potato or pumpkin and you should be good to go.
Tip 2: You can use different kinds of flours. You may have to slighty adjust the water/flour ratio though ;).
Tip 3: If you're not vegan you can use ground cheese in place of ground nuts or nutritional yeast.
Tip 4: Haven't got a pasta machine? You can also roll out the dough with a rolling pin. Just make sure the dough is thin enough.
Tip 5: We decided to pan fry the ravioli but you can also roast it in the oven or boil it in lightly salted water. Up to you.
Tip 6: Got some pasta dough left over? Then push it through your pasta machine and make spaghetti! Nothing needs to go to waste.