This is a beautiful dish that is totally worth the time and effort you put into it! The butternut squash has a surprisingly similar texture to traditional wheat-based pasta, and the creamy cashew-bean filling is more flavorful than any ricotta cheese you'll find. This dish needs to be enjoyed on a day when you want to spend time in the kitchen, with some great music playing, while sipping a glass of wine (or kombucha).
Butternut Squash Ravioli With Sautéed Mushrooms [Vegan, Gluten-Free]
- 1 medium butternut squash (choose one with a medium-large neck), peeled
- 1 1/2 cups cooked butter beans (about 1 8.4 ounce can)
- 1/3 cup cashews
- 2 tablespoons nutritional yeast
- 1 cup packed baby spinach
- 1 tablespoon lemon juice
- 1 large garlic clove
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon grated nutmeg
- Black pepper, to taste
- 1 tablespoon coconut oil
- 4 cloves garlic, minced
- 1 pound mushrooms (any variety), roughly chopped
- 1 tablespoon olive oil
- 1/3 cup parsley, finely chopped, plus more for garnish
- Sea salt
- Black pepper
- Edible flowers, for garnish (optional)
- Spicy red pepper, for garnish (optional)
- Heat a large sauté pan or wok on medium heat. Melt the coconut oil, then add the garlic and a pinch of salt.
- Cook, stirring continuously, until soft, about two minutes. Do not allow the garlic to burn.
- Add the mushrooms and cook, stirring often, until they have softened, about five minutes.
- Stir in the olive oil, parsley, and salt, and pepper, to taste. Take off the heat and set aside.
- Add the butter beans, cashews, nutritional yeast, spinach, lemon juice, garlic, olive oil, sea salt, nutmeg and black pepper, to the bowl of a food processor.
- Process on high until smooth (if the mixture is a little dry, add water or broth, 1 tablespoon at a time until the right consistency is achieved).
- Bring a medium pot filled halfway with salted water to a boil.
- Using a mandolin, very thinly slice the squash neck (I use the super thin blade) into 24 slices. You could also do this with a very sharp knife. Save the leftover squash to make squash soup.
- Add the squash slices to the boiling water, and cook until tender, but not breaking apart, about 1 1/2 minutes.
- Lay 12 ravioli slices on a cutting board, and add about 1 teaspoon of filling to the center. Top with a second slice.
- Reheat the mushroom mixture if needed, and separate into four plates or bowls. Top with three ravioli each, drizzle with a little olive oil and extra parsley, and edible flowers and red pepper powder, if using.
- Serve immediately.