Butternut Squash Cheese and Pepper Ravioli
Ingredients
Filling
- 3/4 lb butternut squash diced in 1/2 inch cubes
- 2 tablespoons vegan butter
- 2 garlic cloves minced
- 1 teaspoon freshly cracked black pepper
- 1/3 cup cashews
- 2 tablespoons nutritional yeast
- salt and pepper to taste
Dough
- 1 cup flour (120g)
- 1 cup semolina flour (180g)
- up to 1/2 cup warm water
- 2 tablespoons melted butter
- 2 tablespoons tomato paste
- 1/2 teaspoon salt
Preparation
On a parchment-lined baking sheet, evenly spread the cubed squash, drizzle with olive oil, salt, and pepper. Bake at 425°F for 20-30 minutes, flipping halfway through until golden and caramelized.
In a small pan over medium heat, melt the butter, toast the pepper and garlic until fragrant, about 1 minute.
Whisk together the tomato paste and butter.
In a food processor, combine the flour and salt. Slowly add the tomato paste mixture and then water, 1 tablespoon at a time, until it forms a ball and feels smooth. Wrap in plastic wrap and let rest for 30 minutes.
For the filling, in a high-speed blender, combine all filling ingredients and blend until a thick, creamy consistency. Adjust seasonings.
Divide the dough into 4 pieces, keeping the rest wrapped in plastic. Roll out one piece on a floured surface until thin. Using a 2-inch cutter, cut circles, place 1/2 tablespoon of filling in the center, dampen edges with water, cover with another dough piece, and seal by pressing with fingertips. Place on semolina-dusted parchment and cover with a damp towel. Repeat with remaining dough.
To cook the ravioli, in salted boiling water, cook until they float to the top, about 3-4 minutes. Serve with your favorite sauce. The ravioli can be refrigerated for up to 2 days or frozen.