Pasta la vista baby – we’re rolling out the big guns here. Homemade ravioli pasta, not one, but two ways. Stuffed full of butternut squash, sage and pine nut, then cooked in a melted sage butter and served with a smile.
S/O to Saskia’s mum who provided the beautiful butternut squash below from her allotment for the feasting. Just-a like-a mumma used to make-a. Sort of.
We experimented with two different types of vegan pasta dough; flour and semolina. We found the semolina recipe was better taste wise and it was a much easier dough to work with. The flour pasta is extremely tough to roll out, especially if you don’t have pasta maker! We’ve included both recipes further down and it was interesting to see which our guests preferred and what the final outcome was.
- Chop up your squash, saving 8 thin disks from the narrow part to use as decoration. Whack these in the oven on a lot heat with a drizzle of oil and some salt. Keep checking these back frequently and turning over – you want little crispy squash disks by the end for garnish.
- Chuck the rest of the squash in a pan with just enough water to cover it and cook until it is soft. Mash this up, and season.
- In a small pan chuck in your pine nuts and toast them over a low heat, turning really frequently because they can burn easily. Once browned all over, finely chop and add to the squash.
- Fry the garlic, sage and onions in another pan for about 5 minutes then add to the squash along with the parmesan. Taste check – this should be delicious and it’s what is going to fill your perfect little parcels.
AQUAFABA FLOUR PASTA
- To reduce the aquafaba, gently heat it above a mid flame until it starts to thicken and begins to take on a similar form to egg white. This can take up to 30 or so minutes.
- In a mixing bowl, combine flour and turmeric. The turmeric is really all about the colour so add more for a more vibrant coloured dough.
- Add the reduced aquafaba and mix it into the flour. The dough will need some water to come together, but be careful not to add too much as you will end up with a wet and soggy dough – we suggest adding a tbsp. at a time
- Knead the dough for at least 5 mins and then set aside for 60 minutes under a damp kitchen towel so that the dough doesn’t dry up.
- Combine the dry ingredients; we added more turmeric to this one so both of our pastas were a little different in colour which added to the aesthetics of the dish.
- Make a well in the centre and trickle in the water slowly – mix in until a dough has formed. If the dough is too wet add more flour.
- Knead the dough for about 5- 10 minutes until it is smooth and bounces back when you press it
- Pop to one side wrapped in cling film for 30mins – 1 hour to sit.
- When both doughs are ready take a small piece – leaving the extra in cling film so it doesn’t dry out and roll out on a floured surface as thin as you possibly can, fold it once and roll again – with ravioli the thinner the better! (if you tear it just pinch it at the tear and roll it a few times, this should close it up)
- Use a pastry cutter to cut both types of pasta into 2 inch rounds and set aside on a plate under a damp kitchen towel.
- You then want to fill each of these lovely little parcels with a teaspoon of the filling. Seal it up by gently running a wet finger along the edges of the circles and placing a counterpart on top.
- You can then seal them by pressing onto the seal with the back of a fork all the way around. Make sure to intermittently dust them with flour otherwise they will stick together and tear.
- When you’re ready to serve your ravioli get a pan of water on to boil and a large skillet on a medium heat.
- Put the marg, oil and lemon juice in until it boils then turn it down to simmer stirring frequently.
- As soon as you’ve done that, drop in half the sage and start to let that fry, gently turning the leaves over. They should brown and crisp really nicely in about five or so minutes.
- When they are ready, take about 2/3 of them out and lay on some kitchen paper. Chop the other half of the sage up and add to the pan. Keep this buttery sauce simmering and top up with more butter if you need to keep it wet.
- Boil your ravioli carefully in batches for 3 minutes. Take them out with a slotted spoon and allow the water to drip off before putting them in the buttery pan.
- Coat them in the sauce for about a minute or two before placing on a dish with the butternut squash ring, some toasted pine nuts and a few of the fried sage leaves.
Serve it immediately to astonished faces with a great knowing grin of your pure cucina mastery.