Creamy Cashew, Roasted Red Pepper and Butternut Squash Ravioli



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



  1. Roast the squash and pepper pieces in a little olive oil until they are soft and slightly caramelised at the edges.
  2. Prepare the pasta dough: add all ingredients to mixer and knead on a low setting until the dough is smooth.
  3. Roll the dough out very thinly using pasta machine (on mine I used setting 2; nearly the finest).
  4. 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).
  5. 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.
  6. Spoon out small portions onto half of the pasta rounds, taking care to stay away from the edge – overfilling is BAD.
  7. 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.
  8. 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’.
  9. 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!



2 Comments Add yours

  1. tayrepublic says:

    Being Italian I love squash ravioli with porcini mushrooms it is like heaven! That seems mouthwatering!

    Liked by 1 person

    1. Oh! I need to try that! ❤️

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s