So, I have lactose intolerance. This is part of what turned me on to vegan food. I loved the knowledge that I could still enjoy my favorite cheese filled foods with vegan dairy-free alternatives. And to be honest, I have just been craving raviolis. I have no idea what brought this on, other than it being a warm comfort food for the Italian in me... regardless, I was on the prowl for a vegan ravioli recipe.
What I found was so much better! I did not find the traditional cheese ravioli, which is "ho hum", very boring after years of eating them. I found an autumn alteration to this delectable dinner. Just the name had my mouth watering: Butternut Squash Raviolis with Mushroom Walnut Sauce. Oooooooooh YUM!
So, I do have to admit that this recipe was not completely vegan. I failed at finding vegan wontons, and I didn't have the time to make fresh pasta. I suppose I'll have to do some penance in the vegan chatrooms, but it's not like I said Praise Gouda, so I should be alright :-)
Anyway, without further ado, here is the list of materials, and the directions to make them:
FOR THE RAVIOLIS
-1 butternut squash halved and seeded or 1 pkg fresh cubed butternut squash
** Just as a side note, make sure the butternut squash is decently sized. Otherwise, you won't have enough to fill all the wontons.**
sea salt and ground black pepper to taste
-1/2 tsp ground allspice
-1/2 tsp ground nutmeg
-2 tsp ground cinnamon
-2 Tbsp nutritional yeast
-1 tbsp olive oil
-50 wonton skins
-small dish of water and brush
FOR THE SAUCE
-1/4 cup Earth Balance Vegan Butter (you can use the stick or the spread)
-6 oz shitake mushrooms
-1/4 cup chopped walnuts
-1/4 cup white wine or vegetable stock
-1/4 cup fresh chopped parsley
Preheat your oven to 350 degrees. Slice the squash in half, scoop out the seeds, and place the squash cut side up on a baking sheet. (If you're using prepared cut squash place evenly on baking sheet.) Drizzle the squash with olive oil and sprinkle with salt and pepper. Let it bake until it's tender, for about 45-60 minutes. (You will be able to mash it with a fork.) Carefully, remove the sheet from the oven, and scoop or place the squash in a bowl and mash until smooth. (Let it cool off for a few, because it will be hot!) Mix in the allspice, cinnamon, nutmeg and nutritional yeast. Season with salt and pepper to taste.
TO ASSEMBLE THE RAVIOLIS
Place a wonton skin on a clean, flat surface. Brush edges with water. Place about one tablespoon of filling on the wonton skin. Then, cover the first wonton with a second wonton and press to seal. Repeat the process until the wontons or mixture is gone. (They may break open if they aren't sealed correctly. It's ok, it takes practice.)
Gently, drop the raviolis into the boiling water and cook 3 to 5 minutes until tender. Remove and drain. Keep warm until sauce is complete.
TO MAKE THE SAUCE
Place vegan butter into a saute pan over medium heat. Add the mushrooms and veggie stock and saute until tender. Stir in walnuts and season with salt and pepper to taste.
To serve, place 5 ravioli on a plate, cover with sauce mixture and garnish with parsley.
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This is the masterpiece:
Enjoy!!!
~ Savor and Smile ~
