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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
  • 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
  • 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.
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.
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.