Squash ravioli with mushrooms and sage pesto recipe

Name: Squash ravioli with mushrooms and sage pesto recipe
Total time: 120 min
Ingredients: 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); 250g 00 flour, plus extra for dusting (see Know-how); 100-125ml lukewarm water; Semolina for dusting; 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; 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

www.deliciousmagazine.co.uk

This autumnal recipe is filled with butternut squash and served with roasted mushrooms and sage pesto for a knockout dinner party main (that's vegan!).

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

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)
250g 00 flour, plus extra for dusting (see Know-how)
100-125ml lukewarm water
Semolina for dusting
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
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