Today I made the nicest thing I’ve eaten in a while. I cannot fully take credit for the idea, but when I saw The Hairy Bikers cooking Roasted Butternut Squash Ravioli, I knew I had to veganise the recipe.
I wasn’t disappointed. The filling they used for was nearly vegan, consisting of just of mainly of roasted squash, but the pasta dough required eggs. So my recipe replaces eggs with ground flaxseed mixed with water, to help create a bind. I had also run out of ’00 grade pasta flour, so I just used plain, which makes this recipe super cheap, yet very impressive.
They give the shop-brought fresh stuffed pasta a good run for its money, something I used to love as a vegetarian.
Roasted Butternut Squash and Herb Ravioli
Preparation/cooking time 1 hour
500g/1lb 2oz butternut squash, peeled, de-seeded and cubed
3 tsp olive oil
1 tbsp rosemary, chopped
1 tbsp parsley, chopped
300g/10½oz ‘00’ grade flour (or plain flour), plus extra for dusting
2 tsp ground flaxseeds, mixed with ½ cup water
½ tsp salt
To serve: vegan margarine and nutritional yeast flakes
1. Preheat the oven to 200C/400F/Gas 6.
2. For the filling, place the butternut squash pieces into a large bowl, drizzle over two teaspoons of olive oil and stir to coat. Season to taste. Place the pieces of butternut squash into a roasting tray and roast in the oven for 30 minutes, or until tender.
3. Remove from the oven, place in a food processor with the herbs, then blend until smooth. Set aside to cool completely.
4. Meanwhile, for the pasta, blend the flour and flaxseed mixture in a food processor until the ingredients come together to form a dough. Add a little more water if needed.
5. Turn the dough out onto a lightly floured surface and knead well for 10 minutes.
6. Divide the dough into four portions and wrap each in cling film. Chill in the fridge for 30 minutes.
7. When the pasta dough has chilled, take the first portion and roll it out onto a lightly floured work surface to a 1mm thickness, dusting with flour if it starts to stick. You need to roll it into a rectangle, from which 9-10 shapes can be cut (using a ravioli cutter if you have one). Gently mark shapes in the pasta where each ravioli will be cut.
8. Repeat the rolling-out process with the second portion of pasta dough. Set aside.
9. Divide the cooled filling mixture in half and place one heaped teaspoon into the centre of each marked ravioli.
10. Once all of the discs have been filled, lift the second sheet of pasta dough and drape it over the first, carefully smoothing the pasta around the filling using your fingertips.
11. Cut out your ravioli and place them on a floured surface ready to cook. Now make the second batch. You should end up with around 18 ravioli.
12. To cook the ravioli, half-fill a very large saucepan with cold water. Add one teaspoon of salt and bring to the boil. When the water is boiling, carefully lower the ravioli into it. Boil for a few minutes, until the pasta is cooked to your liking.
13. Drain the ravioli, then serve by melting some vegan margarine over the top, sprinkling with nutritional yeast flakes and extra pepper!