Homemade Vegan Ravioli…Stuffed with Roasted Butternut Squash and Served with Tomato Sauce Divine!

I have been wanting to make my own ravioli for the longest time, but I kept putting it off because it was this huge thing in my mind. Homemade pasta? It must take hours, or days!

But I finally tried it yesterday and – wow! It was one of the easiest, fastest meals I’ve made all week, and it was FABULOUS too. Really, besides the fact that I was sitting in my kitchen in my pjs eating it, I could have been in a fancy vegan Italian restaurant (and yes, there is such a thing – I went to one in Portland, but that’s another story).

Not sure what my hangup was about, but no more store bought pasta will be passing this threshold.

ravioli_sm

First step, roast the squash.

You will need about 1-2 cups of roasted squash – I had some in my fridge leftover, so that was easy – this is a good way to use up leftover squash. You could also use any number of fillings – mushroom and onion, spinach, etc. Oh the possibilities!

Second, make the sauce:

8 tomatoes, cut in half
3 cloves elephant garlic, peeled and halved
3 red peppers
2 red onions, peeled and quartered
1/2 cup kalamata olives
1/3 cup fresh basil, chiffonade
salt and pepper to taste

Toss these ingredients with olive oil, salt and an Italian herb blend and place them on 2 sheets to roast in the oven at 300F (the low, slow roast really helps to develop flavour) – check after 30 minutes or so – you want them to be fully cooked – mine took about 45 minutes.

Put onions, garlic and 3/4 of tomatoes, peppers in a food processor and blend right down into a sauce. Add the rest of the tomatoes and peppers and pulse until they are chopped well but there’s still some texture. Place sauce into a saucepan and add chopped olives and basil, and salt and pepper to taste. Heat to slow boil and then reduce the heat to low, stirring occasionally.

Finally, make the pasta! I basically used this recipe: http://minimalistbaker.com/homemade-vegan-pasta/. Roll out one sheet, then place your filling on the sheet, lay the second sheet on top and cut the shape out.

ravioli2_sm

I have a ravioli cutter, which really helped here, but you could just cut them out with a knife too, taking care to make sure they are sealed.

Note, I did use semolina flour, and I used about 1 cup of water. Also, roll it out thinner than you think you need to! Mine was just A LITTLE thicker than I would make it next time.

Place into boiling water and cook for about 8 minutes. Drain, cover with sauce and eat immediately!!

5 thoughts on “Homemade Vegan Ravioli…Stuffed with Roasted Butternut Squash and Served with Tomato Sauce Divine!

  1. Pingback: Smokey Tempeh Stuffed Eggplant Rolls with Tomato Basil Sauce | Vegan Em

    • Sorry for the confusion Dorell, you use the roasted squash to stuff the ravioli. Lay out one layer of the pasta, place 1 tbsp blobs of the roasted, mashed squash in rows on top of the first pasta layer (leaving what room you think you will need surrounding for the sides to stick together), lay the second layer on top and cut your ravioli out!

      • I’m telling you. I should proof all your recipes since I’m so dense. Thanx, Emma. xoxoxo Dorell

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