Vegan Butternut Squash Ravioli
Roast @ 400° one medium butternut squash halved (seeds removed) with one Tbsp Earth Balance in each well where seeds were. Fill baking dish with 1/2 inch filtered water and cover with foil. Roast in oven for 25 minutes or until soft.
Put pot of filtered water on medium heat so it is ready when you are.
While squash is roasting and water heating begin sauce:
Lemon-Basil Sauce
Sauté the following until al dente:
4 Tbsp Olive Oil
2 tsp chopped garlic
1/4 onion chopped
1/3 pkg. mushrooms diced
4 fresh basil leaves chopped
Add and continue sauté until browned:
3 Tbsp flour
Add and sauté until bubbly:
1/2 cup sherry
1 tbsp balsamic vinegar
1 cup silk creamer
1/4 tsp salt
zest & juice of one lemon
Remove from heat, cover and set aside.
Butternut Squash Filling
When squash is done roasting and has cooled slightly, scoop out flesh into blender.
Add and puree:
1/4 tsp nutmeg
2 fresh basil leaves chopped
1/4 tsp ginger
4 cloves roasted garlic (I keep this on hand from Whole Foods Deli section).
Set aside.
Vegan Cumin Pasta
In mixer combine:
2 cups unbleached flour (can replace one cup with semolina flour to vary texture)
1/2 tsp cumin
dash salt
While mixer is going, drizzle in:
2 Tbsp Olive Oil
Mix will become grainy, like pie dough.
Add until incorporated:
roughly 1/2 cup water
Cut dough in half and turn out onto floured surface and roll to 1/4 inch thickness, turning and adding flour as necessary. Let dry for 20 minutes.
Assemble:
Place heaping spoonfuls of filling onto flat dough, evenly spaced apart, leaving room for cutting and sealing edges. Use water to paint lines around each scoop of filling. Place top rolled out layer of dough on top and press around each dollop of filling to seal each ravioli. Cut each ravioli and press edges with fork tines to seal and create ribbed edges. Set ravioli pieces on drying racks in warm area for a minimum of thirty minutes.
Bring water to a full rolling boil and place ravioli into water, fresh pasta takes very little time to cook (maybe 2-3 minutes).
Ravioli will raise to surface when done. Pull out with slotted spoon or drain in pasta strainer. Plate and top with sauce and garnish with fresh basil and serve. Shown here served with fresh steamed green beans and white wine.
Vita è bella!
From our table to yours!
Love and Blessings!
~Melanie
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