Vegan Butternut Squash Ravioli

1 recipe fresh pasta (below)

3 1/2 cups cubed (1 inch chunks) butternut squash

1 cup SoySation Parmesan cheese

1 teaspoon salt

1/8 teaspoon freshly grated nutmeg

Black pepper to taste

 

Place the squash in a microwave safe bowl and cover tightly with plastic wrap.  Cook on high in the microwave oven for 10-15 minutes or until the squash is soft.  Cool and drain off any accumulated liquid.

Place the cooled squash and remaining ingredients in a food processor and pulse until smooth.

Using a floured hand crank pasta roller, roll 1/4 of the dough first on #7, then on #5 and finally on #3.

Form with a ravioli maker, using one teaspoon of the filling for each 2 inch ravioli.  Alternatively, the pasta may be cut into 2 inch squares.  Place a teaspoon of the filling on the center of the square, fold over the filling and press the edges together.

Bring a large 6-8 quart pot of water to boil.  Add a teaspoon of salt and a tablespoon of olive oil.  Add the ravioli and stir gently to prevent them from sticking together.

Continue to boil for about 5 minutes, or until the pasta is a la dente.

Remove with a slotted spoon and add olive oil or your favorite sauce.

My 'sauce' was olive oil, toasted walnuts and fresh sage.

Makes 48 ravioli at 37 calories per ravioli.  A serving size is about six 2 inch ravioli (222 calories)

 

Filled ravioli can be placed in a single layer on a baking sheet lined with plastic wrap and frozen.  Once frozen, place in a plastic container or plastic bag.

Frozen ravioli don't need to be thawed prior to cooking.  They will require a few extra minutes of cooking time.

Fresh Pasta

1 ½ cups unbleached all-purpose flour

1 cup semolina flour (we used Bob’s Red Mill)

½ teaspoon sea salt

1 cup of water

Mix the flours and salt together in a mixing bowl. Make a well in the middle and with your hands mix in the water. Add a tablespoon of water at a time until the mixture comes together into a stiff dough.

Move the dough to a lightly floured board or counter. Knead the dough for 8-10 minutes until elastic and slightly sticky.

Place a kitchen towel over the dough and let rest for 20 minutes. Or wrap in plastic wrap and allow to rest up to two hours.

Roll the dough out (I use a hand crank pasta roller.) Cut into the desired shape. Place in a large pot of gently boiling water to cook. Thin pasta will take 1-3 minutes. Thicker or filled pasta can take 5-15 minutes.

This makes one pound of pasta. The total calorie count is 1282. If you make spaghetti or fettuccine with all of it, it should serve 6 at 213 calories per serving.

Any unrolled dough can be wrapped in plastic wrap and refrigerated for 3 days. Remove from refrigerator about 30 minutes before you want to roll it. The shaped pasta can be frozen for later use.