Butternut Squash n Ricotta Ravioli I decided to make some fall inspired ravioli….

[ad_1]

Butternut Squash n Ricotta Ravioli 🧡🧡🧡I decided to make some fall inspired ravioli. The thing about vegan ravioli is its really a labor of love. Even though, I did discover an awesome hack- use frozen squash from the bag & roast it. Yup 😱🙌🏼 Happy Friday!!Inspired by my talented foodie friend Francesca @plantifullybased . 😘What you need: Dough: 1cup flour, 1cup semolina flour, 1/4cup silken tofu, up to 1/2cup warm water, 1tbl olive oil, 1/2tsp salt, 1/8tsp turmeric(optional), Filling: 10oz bag of frozen cubed squash, 2tbl neutral oil, 1/2tsp onion powder, 1/4tsp garlic powder, 1/8tsp dried sage, Ricotta: 1/2cup water, 1/2cup cashews, 1/2cup blanched/slivered almonds, 1tbl Nooch , 2tsp apple cider vinegar , s/p to taste
1️⃣Using a food processor combine flour, tofu, salt, & turmeric on high. Slowly add oil & then water, 1tbl at a time, after a minute or so it will form a ball, & feel smooth.Wrap in kitchen towel, rest 1/2 hr
2️⃣ Preheat oven to 425 F, then preheat a well oiled baking pan about 5 min
3️⃣ Add 1 tbl oil & seasoning to squash, place on preheated pan & roast 23-26 min flipping half way.
4️⃣ Ricotta: in high speed blender combine ricotta ingredients, process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
5️⃣ After roasting squash, let cool. Mash with back of fork, then mix well with ricotta. Adding s/p to taste. Set Aside.This will be your filling
6️⃣ Ravioli: divide dough into 4, take one piece, cover the rest. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand underneath
5️⃣Use a 2-2 1/2 in cutter/ narrow glass/ or pizza cutter to cut dough to make wrappers. Place 1 tsp of filling in the center. Place another piece of cut dough on top, seal by pressing firmly with fingertips.Place on parchment paper, cover with damp towel. Repeat.
7️⃣ On stovetop in large pot bring salted water to a boil, cook ravioli until it floats to top about 2-3 min Drain. Serve with your favorite sauce. I served mine with homemade pesto. 💚

[ad_2]

Source

Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

You may also like...