There's nothing quite as satisfying as digging into your own homemade ravioli — especially ravioli filled with seasonal produce. The filling of these ravioli is made from roasted, mashed carnival squash, turnip, roasted garlic, and potatoes. It's subtly spiced, but you are free to experiment with your desired level of spices. Serve with your favorite sauce or pesto.
Carnival Squash Ravioli [Vegan]
What Ingredients Do You Need To Make Carnival Squash Ravioli [Vegan]
- 1 small carnival squash
- 1 cup self-rising flour, unbleached
- 1/8 teaspoon salt
- 1/4 cup water
- 1 teaspoon almond milk (optional, for kneading the dough)
- 1 medium-sized turnip
- 4 garlic cloves
- 1 tablespoon oil
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon silken tofu
- 1 tablespoon dried kale (optional)
- 2 baked potatoes
- 1 tablespoon almond milk
- Water, to steam the ravioli
How To Make Carnival Squash Ravioli [Vegan]
- Preheat oven to 400°F and place the carnival squash whole in the oven. Bake for 25 minutes or until easily pierced with a knife.
- While the squash is in the oven, make the ravioli dough. Take 1 cup of self-rising flour and place it in a bowl. Add 1/8 spoon of salt. Gradually add 1/4 cup of water and add up to 1/2 cup if needed.
- Using your hands or a food processor, knead the dough until it is smooth and the lumps are gone. If it feels too dry, add 1 teaspoon of almond milk. Set the dough aside.
- Remove the squash from the oven and let it cool for about 10 minutes. While it is cooling, peel and cut the turnip into chunks. Once the squash is cool, cut it half, scoop out all the seed and pulp, then peel the skin and cut it into large pieces.
- Place both the squash and turnip pieces on a baking tray with 4 halved garlic cloves, a tablespoon of oil, red pepper flakes, oregano, and salt. Stir to combine, then bake at 400°F for 25 minutes.
- Transfer the cooked contents to a food processor with silken tofu and kale and blend until smooth. Transfer to a mixing bowl, add baked potatoes, and mash well. Add up to a tablespoon of almond milk if needed. Set aside.
- Transfer to mixing bowl and add 2 baked potatoes to the bowl.
- Divide your ravioli dough in two. On a flat, clean surface, roll out the dough for the ravioli. Using a knife or ravioli cutter, trace the outline for your ravioli, but don't cut the dough yet.
- Place a quarter-sized ball of the squash mixture into the dough. Add the second sheet of rolled dough on top, then cut it to form the perfect ravioli. You will get about 6-10 ravioli from the dough. There will be a lot of stuffing left over.
- Place the ravioli in steaming water and let it cook. Keep it in the steaming water for about 5-7 minutes. Using a strainer, remove it from the water. Drain well and place it on a place.
- Serve with your favorite pasta sauce.
This recipe originally appeared on Healing Tomato's Blog.
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