I personally can’t get enough of butternut squash. So versatile, it can be transformed in dishes from sweet to savoury and never, never disappoints! Rich on calcium, iron, potassium, magnesium and phosphorus, it also provides a bunch of vitamins, such as C, A, E and B-6 and 100 gr only has around 40 calories! So it’s definetly a good ally for both weightloss and nutritional intake.
A few days ago I received my grandma’s old ravioli mould and I was eager to recreate one of my favourite flavours from when I was a veggie: pumpking and parmesan cheese. And let me tell you, they don’t lack that cheesy flavour nor the eggy fresh pasta dough. I used to serve them simply with some sage butter (a classic really), but this time I fancied a creamy sauce to serve them with, so I decided to incorporate the sage in the filling and infused the cream sauce with another herb that I like, thyme.
And this is how this recipe was born.
Do not hesitate to replicate it to impress the most skeptical guests of yours. They will be pleasantly surprised, guaranteed!
..for the dough..
200 gr All Purpose Flour
200 gr Semola Flour
1/2 tsp Tumeric Powder
125 ml Acquafaba
..for the filling..
1 Medium Butternut Squash
1 Red Onion
2 tbs EV Olive Oil
6 tbs Vegan Parmesan (1/2 Nutritional Yeast + 1/2 Ground Almonds)
1 tsp Dried Sage
1 tsp Garlic Powder
1/2 tsp Nutmeg Powder
..for the sauce..
300 ml Plant Based Milk (Oat)
30 ml Vegetable Oil (Sunflower)
20 gr All Purpose Flour
1 pinch Nutmeg
I suggest to start from the filling, ideally the day before so it will be cool enough to fill our ravioli.
Chop the butternut squash into 8 chunks and microwawe for 4-5 minutes to allow the skin to become softer and easy to remove. Allow to cool for a few moments.
Finely chop the onion and sauté in a pan with olive oil, salt and pepper.
Add the cubed butternut squash, herbs and spices and cook until tender.
Using a potato masher puré the pumpin mixture until it turns into a rough paste.
Add the vegan parmesan and allow to cool completely. If you’re making the filling the day before, once cool cover with film and store it in the fridge.
To make the dough all we need to do is to combine both flour (sifted), the tumeric and incorporate the acquafaba. If it is too wet add some more flour, and if it’s too dry a splash of water.
Work the dough until smooth, shape it into a ball and let it rest for at least 30 minutes.
After this time you will notice how much easier to work the dough has now became.
Now it’s time to roll out the dough, both by hand using a rolling pin, or with the pasta machine. Make sure you roll it into very thin sheets before shaping the ravioli.
To shape the ravioli you can both use a ravioli mould or handmake them. Only make sure you seal the edges with few drops of water and to remove all the air before sealing.
Continue making the ravioli until you use up all the dough. If you have some leftover filling don’t throw it away. Just use it as a filling between two puff pastry sheets to bake a quick savoury pumpkin pie (for 20ish minutes at 180° C fan assisted)!
For the sauce simply heat the milk with a bunch of thyme. Reduce the heat and simmer for 5 minutes.
Combine flour and oil into a paste, then carefully add a splash of thyme infused milk at the time, to avoid lumps. Season with salt, pepper and nutmeg and put back on gentle heat until it thickens (3 to 5 minutes) stirring all the time. We are basically making a besciamelle sauce.
Cook the ravioli in plenty of salted boiling water (the time varies based upon the thickness of the pasta, from 2 to 5 mintes) then transfer into the white sauce pan. Make sure you save some of the cooking water to add if the white sauce results too thick. Cook it with the sauce for another couple of minutes, then sprinkle over some vegan parmesan, freshly grind numeg and fresh thyme, and serve.