
Servings |
|
Ingredients
Ravioli
- 1 large butternut squash (peeled, cut into 2-inch pieces)
- 2 tbsp olive oil
- 1 egg (separated, divided)
- 1/4 tsp ground nutmeg
- 1/4 tsp cinnamon
- 1/4 cup flour
- 1/2 tsbp nutrional yeast
- 1/4 cup ground cashews (soaked)
- 1 package wonton wrappers
- 2 tbsp water
- 5 tbsp unsalted butter
- 12 fresh sage leaves
- pinch salt and black pepper
Sauce
- 1 cup sliced mushrooms
- 1 tbsp ghee
- 2 tbsp minced garlic
- 1/2 cup diced roasted tomatoes
- 1 cup Pumpkin Puree
- 2 oz Cholaca
- Salt and pepper
- 3 tbsp apple cider vinegar
Ingredients
Ravioli
Sauce
|
![]() |
Instructions
Ravioli Instructions
- Place the butternut squash pieces on a baking sheet, drizzle with olive oil, season with salt and pepper to taste and toss.
- Roast until tender, about 30-45 minutes, on center rack of over @375f.
- Remove squash from the oven and allow to cool 5 mins, save 1/4 and set to the side
- Place in large bowl and mash slightly with a potato masher or fork
- Add the egg yolk, cashews, and seasoning and mix with a spatula
- Season mixture with salt and black pepper to taste
- Set Aside
To Assemble Ravioli:
- Boil salted water in large pot
- Line a baking sheet with parchment paper and dust lightly with flour
- In a small bowl, combine the egg white and water, set aside
- Place a rounded tablespoon of butternut squash filling near the corner and towards the center of each wonton
- Using a pastry brush, brush the edges with the egg white mixture and fold the other half over the filling to create a triangle
- Press around the filling outward to seal the ravioli closed
- Place finished ravioli on prepared baking sheet
- Repeat with the rest of the wonton squares, keeping them covered with a damp kitchen towel while working
Sauce Instructions
- In a large sauce pan on med-low heat ghee and add minced garlic to lightly brown
- Add tomatoes, pumpkin purre, acv, cholaca and seasoning
- Bring to low simmer for approx 10 mins, stirring occasionally
- In a small pan, combine mushrooms, 1/2 tsp ghee and a drizzle of mushrooms, cook until sauteed well and set aside
Final Assembly
- Spoon sauce onto plate and top with remaining butternut squash and mushrooms
- Place ravioli on top, drizzle more of the remaining sauce and top with a few sprigs of fresh or dried basil
Share this Recipe