Vegan Ravioli Pumpkin Sage Recipe
Vegan Ravioli Pumpkin Sage Recipe
Vegan Ravioli Pumpkin Sage Recipe

Butternut Squash Ravioli with Salvia

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October 23, 2018

Recipe by The Little Plantation 

Ingredients

INGREDIENTS FOR THE RAVIOLI FILLING:

1 small butternut squash, seeds and skin removed

a dash of olive oil for roasting

85g ground cashews or ground almonds (almond meal)

3 tbs of miso paste (we used soya free light miso from Tideford Organics, but dark miso would also work)

1/2 tsp ground nutmeg

black pepper, to taste

100g cooked chestnuts, roughly chopped (we used these)

INGREDIENTS FOR THE PASTA DOUGH:

250g plain flour + extras for dusting the kneading surface and pasta machine

150g wholemeal flour

1 tbs olive oil + extra for pan frying the ravioli

a generous pinch of salt

250ml/ 1/4ltr luke warm water

TO SERVE:

a drizzle of balsamic vinegar and/or olive oil

a sprinkle of ground almonds or nutritional yeast (to taste)

about 10-15 sage leaves, fried

Directions

1For directions visit The Little Plantation

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