Butternut Cacio E Pepe “Cheese & Pepper” Ravioli
Ingredients
- 3/4 lb butternut squash diced in 1/2 in cubes
- 2 tbl vegan butter
- 2 garlic cloves minced
- 1 tsp freshly cracked black pepper
- 1/3 cup cashews
- 2 tbl nutritional yeast
- salt/pepper to taste
- 1 cup flour (120g)
- 1 cup semolina flour (180g)
- up to 1/2 cup warm water
- 2 tbl melted butter
- 2 tbl tomato paste
Preparation
On parchment lined baking sheet evenly spread cubed squash, drizzle with olive oil, salt & pepper. Bake at 425 F 20-30 min flipping half way through till golden & caramelized
In a small pan, over med heat melt butter, toast pepper & garlic till fragrant about 1 min
Next whisk together tomato paste & butter
Sing a food processor combine flour & salt. Slowly add tomato paste mixture & then water, 1 tbl at a time, after a minute or so it will form a ball, & feel smooth. Wrap in plastic wrap, rest 1/2 hr
For the filling: in a high speed blender combine all filling ingredients. Blend until a thick creamy consistency. Adjust seasonings
The Ravioli: divide dough into 4 slices, take one piece, wrap the rest in plastic wrap. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand
Using a 2 in cutter or a narrow glass/empty tomato paste can, place 1/2 tbl of filling in the center of each circle. Dampen edges of wrapper with water. Place another dough piece on top, & seal by pressing with fingertips. Place on parchment paper dusted with semolina flour, cover with damp towel. Repeat
In salted boiling water, cook until ravioli floats to top about 3-4 min Serve with your favorite sauce. Enjoy!! Ravioli can be refrigerated up to 2 days or frozen