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