Squash ravioli with mushrooms and sage pesto recipe | delicious. Magazine

Ingredients

• For the filling
• 400g butternut squash/pumpkin, peeled and roughly chopped
• 1 onion, roughly chopped
• 4 garlic cloves, bashed
• 1 tbsp olive oil
• 1 tbsp light brown soft sugar (check it’s vegan)
• 50g vegan hard cheese, grated (we used Violife Prosociano from Sainsbury’s and Ocado)
• For the pasta
• 250g 00 flour, plus extra for dusting (see Know-how)
• 100-125ml lukewarm water
• Semolina for dusting
• For the sauce
• 750g mixed wild mushrooms
• Light olive oil for drizzling
• 2 tbsp chopped fresh rosemary or thyme leaves
• 300g cavolo nero, thick stems discarded, roughly chopped
• For the sage pesto
• 1 small garlic clove, chopped
• 25g California Walnut halves, toasted in a dry pan
• 25g fresh sage leaves
• 4 each fresh rosemary and thyme sprigs, leaves picked
• 25g vegan hard cheese (see filling ingredients, left), grated
• Juice ½ lemon
• 125ml extra-virgin olive oil, plus extra to serve
• Useful to have…
• Food processor; pasta machine