Vegan Butternut Squash Cacio E Pepe Ravioli
Ingredients
Filling
- 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 and pepper to taste
Dough
- 1 cup flour (120g)
- 1 cup semolina flour (180g)
- up to 1/2 cup warm water
- 2 tbl melted butter
- 2 tbl tomato paste
- 1/2 tsp salt
Preparation
Spread cubed squash on a parchment-lined baking sheet, 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 butter and toast pepper and garlic until fragrant, about 1 minute.
Whisk together tomato paste and butter.
In a food processor, combine 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 rest for 30 minutes.
For the filling, in a high-speed blender, combine all filling ingredients and blend until thick and creamy. Adjust seasonings.
Divide the dough into 4 pieces. Take one piece and wrap the rest in plastic wrap. Sprinkle flour on the work surface and roll out the dough thin enough to see the shadow of your hand.
Using a 2-inch cutter or a narrow glass, place 1/2 tablespoon of filling in the center of each circle. Dampen the edges with water, place another dough piece on top, and seal by pressing with fingertips. Place on parchment paper dusted with semolina flour and cover with a damp towel. Repeat with remaining dough.
To cook, in salted boiling water, cook the ravioli until it floats to the top, about 3-4 minutes. Serve with your favorite sauce.
Storage tips
Ravioli can be refrigerated for up to 2 days or frozen.
