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Roasted Squash & Garlic Ravioli with Sage Butter

This recipe might seem complicated due to making your own pasta, but Actually although a little effort is involved it's very simple.

What it will do is teach you the basics of pasta making, with or without a pasta machine. It will show you that with a short amount of elbow grease (10mins Kneading) you can accomplished a lot. Its highly rewarding and from this simple recipe, the world is your oyster, you can now make pasta with wild abandon!

Feel free to use any squash/pumpkin you like and top with pine nuts instead of hazelnuts or make a delicious crunchy bread crumb topping. if sage is not your thing just dress with fresh basil leaves or a little fresh thyme.

SERVES:
4

Ingredients

Pasta Dough

150g Flour (00)

150g semolina flour or more 00 flour

100-150ml water

2 tbsp olive oil

Extra flour for dusting and kneading

Squash filling

2tbs extra virgin olive oil

A few sprigs of thyme

500g butternut squash or squash of choice, peeled deseeds and diced

6 garlic cloves left whole

Salt pepper

Nutmeg

Sage Butter

100g vegan butter block

16-20 sage leaves

To serve

Vegan Parmesan

Roughly chopped toasted Hazelnuts

Instructions

  1. Place flour into mixing bowl mix to combine and make a well in the centre.
  2. Add oil to the well in the flour and a little Lukewarm water, mix and gradually keep add more water, until you get a shaggy dough. You may not need all the water so go easy towards the end.
  3. Using your hands bring the dough together into a ball, on a floured worktop knead the dough until, it becomes smooth and elastic about 10 minutes. Place back into a floured bowl and cover with a tea towel. Set aside aside for at least 30 minutes.
  4. Pre heat the oven to 180°C fan.
  5. Line a baking tray with parchment and add the diced squash, garlic cloves and thyme sprigs. Drizzle with the evo oil and season well with salt and pepper and stir to combine. Place in the preheated oven for approx. 30 minutes, or until cooked through and light golden and caramelised. Stirring halfway.
  6. Remove from the oven and allow to cool slightly.
  7. Place the squash in a bowl and squeeze out the garlic cloves and discard the skin and thyme sprigs.
  8. Lightly mash together with the back of a folk, season with salt and pepper to taste and about ½ tsp of freshly grated nutmeg. Stir to combine and allow to cool completely before making your ravioli.
  9. Either roll the dough out to the desired thickness with should be very thin say 1 mm max for ravioli. Or use a pasta dough machine to roll.
  10. Make two sheets at a time and add tablespoons of the squash mix 2 inches apart. Brush round the edges of the squash and lay the second sheet of dough on top.
  11. Push the dough down and around the mounds being careful not to trap air bubbles.
  12. Using a pastry cutter or knife cut round each piece and place on a floured tray and cover with a tea towel, repeat until all the pumpkin mix is gone. You should have about 16-20 ravioli.
  13. Take a large pan of well salted water and bring to a boil.
  14. In a small pan add the butter and melt until bubbling, throw in the sage leaves, and remove from the heat, stirring whilst the butter bubbles and the sage leaves crisp. Set aside.
  15. Cooking time varies depending on the temperature of the water you are using and the thickness of the pasta you have made, if the pasta is thin as it should be 1-2 minutes is enough or until they float to the service. You may need to cook in batches depending on pot size.
  16. Drain the cooked ravioli and place on plates or pasta bowls, drizzle with the sage butter and a few crispy leaves, top with some toasted hazelnuts and vegan parmesan if using.

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