Continuing with the fall theme, tonight I made butternut squash raviolis- from scratch and vegan. I had a small squash I was roasting and a little light bulb went on in my head while I was cooking it, remembering a butternut ravioli recipe on Trash is for Tossers that I read years ago and had filed in the back of my head. Even though I wanted to make dinner soon (it was already 6 pm) I still wanted the raviolis. I googled “vegan ravioli dough” since the recipe in Lauren’s post uses eggs, et voila, this recipe popped up and I was on my way to dinner in no time. I poured a glass of wine and put on some Frank Sinatra and got down to business. They were quite easy and fun to make even though I’ve never made them before, and we were eating by 7 pm, with a fresh salad to go with (the flexible fall salad from my previous post, with avocado and romaine added). Here’s the recipes from the two sites, compiled and with added tweaks, notes, and pictures from me.
for the filling (adapted from trash is for tossers, link above)
1 small butternut squash- mine was about 1.25 pounds / 3 cups
2 teaspoons olive oil
1/2 teaspoon gingerbread spice blend or 1/4 teaspoon each powdered cinnamon and ginger +1/8 teaspoon nutmeg
2 tablespoons of cashews (optional but delicious)
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
1-2 tablespoons maple syrup
for the pasta dough (from keyingredient.com, linked above)
2 cups all purpose flour
2 teaspoons olive oil
1/2-3/4 cup of water
2 pinches salt
fresh thyme or sage or parsley, minced, for serving
Preheat oven to 400 degrees. Peel squash and scoop out seeds (roast them too for a snack!) and cube the flesh. Toss with the 2 teaspoons olive oil and roast until soft, about 20-30 minutes. While the squash is cooking, first put all the other filling ingredients in a blender or food processor. Then get started on your pasta dough. Add the flour and salt to a mixing bowl and combine thoroughly. Make a well in the center of the flour and pour in the olive oil and 1/2 cup of the water. Use your hands to incorporate the dry into the wet, starting from the outside in, little by little. Add in the rest of the 1/4 cup water in increments if the dough feels tight and dry. Continue to knead the dough for 5-8 minutes until it forms a nice and smooth elastic ball. Wrap it loosely in a kitchen towel and let rest for 15 minutes (I made the salad and the filling during this time). Your squash should be done about now, place it in the blender that has the seasonings in it and blend it up. I did a rough puree so that there was still a bit of texture.
Now, back to the dough. Divide the dough in half equally. On a lightly floured flat surface, roll out one of the two pieces as thinly as possible- you don’t want it to tear, but you also want it to be thin because it will get a lot thicker as it cooks. Fold the dough in half and in half again. Unfold it and cut it into strips along the creases.
Dollop your filling on the strips, leaving an inch or so in between for room to cut and seal it.
Wet the edges of the bottom sheet of pasta with water- this will help the top sheet to seal. Place a sheet of pasta on top, press the edges to seal, stretching gently as you go to help them match up. Cut in between the filling to make them into squares and press with a fork to crimp and seal the edges of each one.
As you finish them, lay them on a baking sheet lightly dusted with flour. Continue this process with the second half of the dough. Cook them in salted, boiling water for 3-4 minutes, gently remove from the water with a strainer or slotted spoon to a serving plate.
Drizzle with olive oil, chopped herbs, and cracked black pepper. Serve immediately.