Roasted Squash & Garlic Ravioli with Sage Butter |… | Natalie Penny

Name: Roasted Squash & Garlic Ravioli with Sage Butter |… | Natalie Penny
Ingredients: Ingredients; Instructions; Tip the flours into a mixing bowl, and stir to combine. Make a well in the centre and add the oil and a splash of lukewarm water.; Mix the flour into the water and oil, and gradually add more water, bringing the flour into the liquid until you get a shaggy dough. You might not need all the water, so go easy towards the end.; Roast for around 30 mins, stirring halfway, until cooked through, lightly golden and caramelised. Remove from the oven and allow to cool slightly.; Place your rested pasta dough on a lightly floured surface, and cut it into two equal pieces. Gently squash each half into a rough rectangle.; Using a pasta machine, or a rolling pin and some elbow grease, roll each sheet of dough very thinly – no thicker than 1mm – into two rectangles of pasta, each about 4-5 inches wide.; Push the pasta down and around the mounds of filling, being careful not to trap any air bubbles.; Drain the cooked ravioli and place in pasta bowls, drizzle with the sage butter and a few crispy leaves, grate over some vegan parmesan, and top with some chopped toasted hazelnuts.

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It's highly rewarding to make, and once you've learned how to make plant-based pasta, the world is your oyster – you can make all sorts of dishes with…

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Ingredients

Ingredients
Instructions
Tip the flours into a mixing bowl, and stir to combine. Make a well in the centre and add the oil and a splash of lukewarm water.
Mix the flour into the water and oil, and gradually add more water, bringing the flour into the liquid until you get a shaggy dough. You might not need all the water, so go easy towards the end.
Roast for around 30 mins, stirring halfway, until cooked through, lightly golden and caramelised. Remove from the oven and allow to cool slightly.
Place your rested pasta dough on a lightly floured surface, and cut it into two equal pieces. Gently squash each half into a rough rectangle.
Using a pasta machine, or a rolling pin and some elbow grease, roll each sheet of dough very thinly – no thicker than 1mm – into two rectangles of pasta, each about 4-5 inches wide.
Push the pasta down and around the mounds of filling, being careful not to trap any air bubbles.
Drain the cooked ravioli and place in pasta bowls, drizzle with the sage butter and a few crispy leaves, grate over some vegan parmesan, and top with some chopped toasted hazelnuts.