Pumpkin & Sage Ravioli with Browned Vegan Butter and Toasted Nuts

By Cherry jane

Homemade ravioli filled with roasted butternut squash, garlic and nutmeg, tossed in browned vegan butter with sage and lemon and topped with toasted nuts.

• Servings: 4
• Prep time: 60 min
• Cook time: 45 min
• Total time: 105 min

Ingredients

• Butternut squash
• Olive oil
• Garlic
• Salt
• Black pepper
• pinch Nutmeg
• 2 ½ cups Durum wheat flour
• ~½ cup Water
• 1 tbsp Olive oil
• pinch Salt
• Vegan butter
• Fresh sage
• splash Lemon juice
• Topping
• Toasted walnuts or pine nuts

Instructions

1. Make the filling:
2. Roast the butternut squash at 200°C (400°F) until tender.
3. Blend with garlic, olive oil, salt, pepper, and nutmeg until completely smooth.
4. Let cool until the mixture has set and is fairly firm.
5. Prepare the dough:
6. Mix the flour, water, olive oil, and salt together.
7. Knead until a smooth dough forms.
8. Let rest for 30 minutes.
9. Roll out into thin pasta sheets.
10. Shape the ravioli:
11. Place small spoonfuls of filling onto the dough sheet.
12. Cover with a second sheet of dough.
13. Press out any trapped air and seal firmly.
14. Cut into individual ravioli.
15. Cook the ravioli:
16. Boil in salted water for 2–3 minutes, until they float to the surface.
17. Remove carefully with a slotted spoon.
18. Make the sauce:
19. Melt the vegan butter until fragrant and nutty.
20. Add the sage leaves and fry until crisp.
21. Finish with a splash of fresh lemon juice.
22. Plate the dish:
23. Arrange the ravioli neatly on serving plates.
24. Spoon the browned butter sauce over the top.
25. Scatter with toasted nuts.
26. Garnish with crispy sage.