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Vegan ravioli with squash filling
50 m active | 12 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 76
  • Fat about 2g
  • Carbohydrates about 12g
  • Protein about 3g
This is needed
This is needed for 30 piece
Pasta dough
  • 230 g white flour
  • 2.5 dl lukewarm water
  • 215 g wholemeal flour
  • 0.25 tsp salt
Filling
  • a little salted water, boiling
  • 55 g cashew nuts, soaked overnight in water, drained
  • 250 g squash (e.g. butternut), diced
  • 4 tbsp nutritional yeast
  • 3 garlic clove
  • 0.25 tsp nutmeg
  • 1 tbsp lemon juice
  • 0.5 tsp sea salt
  • 3 sage leaves
  • 1 tsp dried thyme
  • a little pepper
  • 0.5 dl vegetable bouillon
  • 0.25 tsp cinnamon
To shape and cook the ravioli
  • salted water, boiling
Sauce
  • 2 onions, chopped
  • 2 tbsp margarine
  • 10 sage leaves, finely chopped
  • salt and pepper to taste
  • 1.5 dl white wine
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And that's how it's done
And that's 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.