Recipe By Jaxters
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
Ingredients & Prep
150 g 00 Flour
150 g Semolina fine flour
150 ml Water
3 tbsp Olive oil
1/4 tsp Ground turmeric
1/2 tsp Salt
250 g Butternut squash peeled & chopped into chunks
1/2 Onion cut into wedges
30 g Pecan nuts chopped
3 Garlic cloves whole skins on
1 tsp Dried Sage
1/4 tsp Ground Nutmeg
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
sprinkle Pecan nuts
sprinkle Extra virgin olive oil
Pre-heat oven to 180°C fan
Put the flours, water, oil, turmeric & salt in a bowl & mix to bring together to form a soft to firm dough, if too dry add more water in dribs to get the required consistency, then wrap in cling film flatten into a disc & put in the fridge for 1 1/2 hours.
In a baking tray add squash, onion, whole garlic cloves & oil stir round to coat all in oil then bake for 25 mins, then remove & set aside to cool to cold.
Place squash, onion, salt, pepper, sage, nutmeg & squeezed out garlic cloves into a food processor & blitz to a smooth paste.
Cut dough in half, then using a pasta roller which is best or use a rolling pin on a floured worktop, roll out 2 thin strips 12 to 14 cm wide, then place a tbsp of the beef filling in the centre 4cm apart, when wet around the edges with a pastry brush, then lay the other pasta strip over the top of the fillings, push as much of the air out as you can & squeeze edges together, using a knife or a pastry wheel cutter cut into squares.
Cook ravioli in salted boiling water for 3 mins scoop out with a slotted spoon, serve & garnish
Suggestion & Tips
Nice with asparagus &/or with a salad.