This recipe might seem fairly complicated, as it involves making your own pasta – but although a little effort is required, it's actually quite simple.
What it will do is teach you the basics of pasta making, with or without a pasta machine. By making this recipe, you'll learn that with just a small amount of elbow grease, you can accomplish a dish that will really wow whoever you're cooking for.
It's highly rewarding to make, and once you've learned how to make plant-based pasta, the world is your oyster – you can make all sorts of dishes with wild abandon!
Feel free to use any type of squash or pumpkin you like, to top the ravioli with pine nuts instead of hazelnuts, or to make a crunchy breadcrumb topping instead. And if sage isn't your thing, you can dress the ravioli with fresh basil leaves or a little fresh thyme.
For the pasta dough
150g tipo 00 flour
150g semolina flour (or more 00 flour)
2 tbsp olive oil
100-150ml lukewarm water
Extra flour, for dusting and kneading
For the squash filling
500g butternut squash or squash of choice, peeled, deseeded, and diced
6 cloves garlic, crushed in their skins
A few sprigs of thyme
2 tbsp extra virgin olive oil
100g vegan butter
16-20 sage leaves
Handful toasted hazelnuts, roughly chopped
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