- 2
Ingredients
- homemade ravioli dough
- 2 cups all purpose flour or white spelt flour + more for dusting
- 1/2 cup water
- 1 tbsp olive oil
- filling
- 1 small acorn squash/ peeled & cubed (about 2 cups) -steamed
- 1 tbsp maple syrup
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp salt
- butter
- 1 tbsp fresh thyme - woody stems removed
- 2 tbsp earth balance
- 2 tbsp pistachios, roughly chopped
Preparation
Step 1
to make the ravioli dough
in a medium bowl combine flour, water and olive oil - mix with your hand or a wooden spoon until combined. turn out onto a well floured surface and knead for 7-8 minutes. cover and allow to rest for 15 minutes.
to make the filling
peel the acorn squash & seed - cut into small cubes and steam for 10 minutes or until soft.
transfer to a bowl and mash until smooth - add maple syrup, nutritional yeast, smoke paprika & salt, mix well & set aside.
thyme butter
in a medium sauce pan melt butter
remove the thyme leaves from the woody stems and place in the butter
continue cooking on low to allow the oils from the thyme to infuse the butter - keep warm
making the ravioli
on a well floured surface with a french rolling pin or regular rolling pin, roll dough out double the width of your ravioli stamp (you can also use the open end of a glass) . roll out to your desired thickness - about 1/4" to an 1/8", thick enough that when you handle the ravioli the dough will hold up. use as much flour as needed to prevent the dough from sticking.
imprint the top and bottom of the dough with the ravioli stamp - 12 mirror images.
on the bottom "stamp" place a little less than 1 tablespoon of filling in each "stamp".
with a pastry brush, brush each top "stamp" with water - fold over the top layer over the bottom so each top and bottom stamp line up.
take the ravioli stamp and stamp over each ravioli, sealing the final ravioli.
transfer over to a parchment lined plate in a single layer.
bring a pot of water to a boil - working in batches, 3 or 4 at a time boil ravioli for 3-4 minutes each batch. transfer cooked ravioli to the thyme butter pan and continue cooking ravioli in batches.
toss the cooked ravioli in the thyme butter - plate each serving and sprinkle with chopped pistachios.