Extra points for you if you make these vegan ravioli from scratch, but this easy 4 ingredient sauce also tastes delicious on store-bought ravioli.
1 tbsp olive oil
2 shallots, finely diced
1 garlic clove, finely minced
500g pumpkin or butternut squash, diced
½ tsp salt
¼ tsp nutmeg
50ml white wine
2 tbsp nutritional yeast
1 tsp white miso paste
240g 00 or all-purpose flour
1 tsp salt
1 tbsp olive oil
3 tbsp olive oil
2 shallots, finely sliced into rounds
½-1 tsp chilli flakes (to taste) or 1 dried chilli
½ tsp salt
1 lemon, zested
½ tsp chilli flakes
2 tbsp ground almonds
1 tbsp nutritional yeast
To make the filling, Heat 1 tbsp olive oil in a large pan over medium heat. Add diced shallots and garlic and sauté for 8-10 minutes, until the shallots are starting to caramelise. Add pumpkin/butternut squash salt and nutmeg and sauté for 2-3 minutes, then add the white wine.
Continue sautéing until the wine has cooked off, then add 80ml water and cook until the liquid has completely reduced and the pumpkin is soft (10-12 minutes). Let cool for 10 minutes, then fold in the nutritional yeast and miso. Transfer the mixture to a blender and blend on high for 1-2 minutes, until smooth. Taste for salt and adjust to taste.
To make the sauce, heat olive oil in a saucepan, over medium-low heat. Add shallots and chilli, and let them cook untouched for 8-10 minutes. Once the shallots are starting to brown, add salt and remove the pan from heat.
To make the pasta dough, combine the flour and salt in a large bowl and make a little well in the middle. Add the water and olive oil, and mix with your hands until it forms a ball. Add an extra tbsp of water or flour if the mixture feels too dry or wet (respectively).
ransfer to a floured surface, and knead the dough for around 10 minutes. Wrap the dough and let it sit in the fridge for 15 minutes. Unwrap it and split it into 2 even portions (or 4 if you have a small countertop). Roll the dough out until it’s around 1/14th of an inch thin, using a pasta machine or a rolling pin.
Use a pasta cutter or round cookie cutter to cut out ravioli bottoms/tops - ensuring you make an even number of rounds to ensure you can close all the ravioli. Spoon 1 ½ tsp worth of pumpkin mixture onto the bottom rounds.
Wet the edges of the the rounds, then top with the empty tops. Seel the ravioli using your hands, then use a fork to press the edges down so the pasta sticks together.
Cook the ravioli in sets of 8-10 (to avoid overcrowding them), in salted boiling water, for 1-2 minutes and until they float to the top. Remove them from the pot of water using a slotted spoon and transfer them to the sauce.
Mix 2 tbsp ground almonds with 1 tbsp nutritional yeast and set aside until plating. Serve the ravioli topped with lemon zest, extra chilli flakes and the almond mix.