Yesterday was a very chilled one and I had some time to spare to do one of my favourite things – make pasta! I don’t often get to do this nowadays as it’s a little time consuming but so worth it! I was always under the impression that homemade fresh pasta would need egg yolks but this recipe literally only requires flour and water with a tiny splash of olive oil and salt. I would highly recommend using a mixer equipped with a dough hook for making your own pasta as the dough requires a lot of kneading before it’s ready otherwise there may be some swearing involved. Not. Speaking. From. Previous. Experience.
I usually make a lot of filling as it tastes AMAZING used as a pate for crackers or sandwiches. Just sayin’.
(For the pasta)
- 1 cup ’00’ or plain flour
- 1tsp olive oil
- 1/4 cup water
- pinch salt
(For the filling – these quantities are wayyyy overkill as I deliberately overdid it for spare sandwich filling)
- 400g butternut squash, cubed
- 1 large red pepper, deseeded and cut into large pieces
- 75g cashews
- handful fresh herbs (I used basil and thyme)
- salt and pepper to season
- Roast the squash and pepper pieces in a little olive oil until they are soft and slightly caramelised at the edges.
- Prepare the pasta dough: add all ingredients to mixer and knead on a low setting until the dough is smooth.
- Roll the dough out very thinly using pasta machine (on mine I used setting 2; nearly the finest).
- Lay pasta sheets out on baking paper lightly dusted with flour if necessary and cut 32 rounds with a medium-sized cookie cutter (based on serving 2 people 8 ravioli each).
- Prepare the filling: In a food processor, blitz the cashew nuts until very fine and oily. Add the roasted vegetables and herbs and blitz again to create a creamy pate-like consistency.
- Spoon out small portions onto half of the pasta rounds, taking care to stay away from the edge – overfilling is BAD.
- Using a pastry brush, brush water around the edges of the filled pieces and carefully place the unfilled pasta rounds on top, pressing gently around the edge to seal.
- Cook the ravioli in boiling water for around 3 minutes or until all pieces have risen to the top of the water and look ‘done’.
- Serve with your favourite tomato sauce.
This really is my fail-safe pasta recipe – so good! What’s your favourite vegan ravioli filling? Would love to try something new!