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    Vegan Gluten Free Butternut Squash Ravioli

    “Not-Gouda” Vegan Butternut Squash Ravioli, Gluten-Free

    November 21, 2017
    Savoury Vegan Gluten Free Butternut Squash Ravioli

    So this homemade not-gouda butternut squash ravioli is pretty darn good-a if I do say so myself! Stuffed with a mix of roasted butternut squash, fresh sage, creamy non-dairy gouda cheeze and proteinaceous chickpeas, this hand crafted ravioli is the perfect labour of love for a fancy homemade dinner.

    Being out in Mackenzie, BC, this was our "fun" Saturday night in. I poured some wine, played some music, and made some ravioli, as Nick typed away on his CaRMS application. Partyyy....

    This recipe was inspired by a friend who is considering whipping up his own vegan ravioli product, which, after making this gluten-free ravioli by hand, I think is an awesome idea! I can't wait to try.

    Anyways, being in Mackenzie, I had a bit of trouble finding the types of ingredients I would normally use (the grocery store only carries super processed vegan foods, i.e.: the smoked/flavoured tofu, and has no raw cashews, so I was at first a little concerned about how I would be making any thing cheese-like). Luckily, tucked away in the normal cheese section, they have a little stash of dairy free Daiya block cheeses. I'd never used their block cheese before, but was very pleasantly surprised by the Smoked Gouda. It shreds and melts nicely and the flavour (especially melted) is quite good. Nick, who eats real cheese, has even been eating it on crackers by itself (he had polished off half the block before I even got the chance to start my recipe!!). But, in spite of not being able to find exactly what I wanted, somehow it worked, making for a pretty delicious end result!

    Roasted Butternut Squash

    If you don't have to use GF flour, I would choose semolina or durum wheat flour. It will give your pasta the best texture (i.e.: thinner and chewier). 

    If you are using GF flour, I would recommend against using the Robin Hood Brand (This is what I used, and I'm mentioning it because it's available in most grocery stores). Being mostly white rice flour, it does make for a crumbly dough that is a bit more frustrating to work with. It will still work, I would just recommend making squares, and not circles, so you can keep your rolling (and crumbling) to a minimum. I've always had good luck with Pamela's gf products, but you can try any gf flour mix you have on hand. I suspect one with a bit of a heavier mix (i.e. some gf oat flour or quinoa flour) would work better.

    Best vegan ravioli recipe ever!

     



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    Not-Gouda Butternut Squash Ravioli, Vegan and Gluten-Free

    This Not-Gouda Butternut Squash Ravioli is the perfect slightly fancier meal to serve to guests or for a romantic dinner in. Handmade ravioli is stuffed with a creamy blend of butternut squash, fresh sage, non-dairy gouda and chickpeas, before being smothered with an easy and delicious cream sauce. Green beans and a sprinkle of crunchy almonds finish the dish, making for a meal that is pleasing to both the eyes and the tastebuds!

    Course:

    dinner
    Cuisine:

    Italian
    Servings: 2

    Ingredients
    Ravioli Filling:
    • 1.5 c of Butternut Squash, roasted
    • 1 c of Non-Dairy Gouda, shredded
    • 1 c of Chickpeas (1/2 can)
    • 1 clove of Garlic, minced
    • 1 Tbsp of fresh Lemon Juice (or Apple Cider Vinegar)
    • 1 Tbsp fresh Sage, minced
    • 1/4 tsp Salt
    Pasta Dough
    • 1 c of GF Flour Mix (choose one with xanthum gum) + extra for dusting
    • 1 Tbsp EVOO
    • 1 Flax Egg OR 3 Tbsp Aquafava*
    • 1/4 tsp Salt
    • 1/4 c of Filling Mix (before butternut squash is added)
    • 1/4-1/3 c of water (Add 1/4 c and then by Tbsp until malleable, but not sticky)
    Cream Sauce:
    • Remaining Filling (roughly 1/4-1/3 c)
    • 1 Tbsp Garlic Infused EVOO (optional)
    • 3/4-1 c of Unsweetened Nut Milk of Choice or Veggie Broth
    • Freshly Ground Black Pepper, to taste
    Mix-ins:
    • 2 c of Green Beans
    • 1 c of Chickpeas (other half of can)
    • Sliced Almonds and grated cheese to taste (garnish)
    • Freshly Ground Black Pepper, to taste

    Instructions
    Roast the Butternut Squash:
    1. Preheat the oven to 410 F.

    2. Slice the squash in half, de-seed and place face down on a tinfoil lined baking tray. Bake for 45 minutes or until easily pierced with a fork.

    Start Making the Filling:
    1. Add the filling ingredients, except for the Butternut Squash and Sage, to a food processor and blend until smooth. Remove a generous 1/4 c and place in a large mixing bowl to be used for the ravioli dough.

    2. Once the squash has cooked, remove the skin (it should peel off easily) and add 1.5 c of squash to the food processor, processing until smooth. Add the sage and process again.

    Make the Ravioli Dough:
    1. If using make the flax egg by mixing the 1 Tbsp of ground flax with 3 Tbsp of warm water. Set aside to thicken.

    2. Once the flax egg has set, mix the remaining ingredients in a large mixing bowl, adding the dry before the wet.

      Add the water 1 tbsp at a time until desired consistency is reached. Dough should be malleable, however not too sticky. I found with my gf flour, I had to add water throughout to keep it from drying, you may have to do this as well. 

    3. Set aside to rest for 5-10 minutes before rolling.

    Assemble the Ravioli:
    1. Flour a flat working surface generously.

    2. Using a floured rolling pin, roll the dough as thin as possible without it becoming to brittle (3-4 mm). Use water on any cracks.

    3. Cut into squares, circles or the desired shape, making sure you have an even number.

    4. To make the ravioli, take two of your cut shapes, and wet the edges of both. Place 1.5 tsp of filling in one and then place the second piece over top, wet edge side down. Press the edges together until sealed. Mark with the tines of a fork if desired. For a perfect shape, recut after pressing together. 

    5. Set aside and repeat with the remaining dough.

    Cook the Ravioli:
    1. Boil for 5 minutes in salted water to cook.

    Make the Cream Sauce and Beans:
    1. Add the beans to a pot of water and bring to a boil. Remove from heat and strain once boiled.

    2. To make the sauce, add the remaining filling to a sauce pan with the unsweetened nut milk or veggie broth. Whisk until smooth, adding freshly ground black pepper and extra milk as desired. 

    Assemble the dish:
    1. Strain the ravioli and rinse with cold water to prevent sticking.

    2. Optional: fry briefly in a sauce pan with garlic infused EVOO before adding the sauce. This will improve the texture/mouthfeel of the gf pasta. Add the beans and toss or stir gently to coat.

    3. Serve, garnishing with extra non-dairy cheese, sliced almonds and freshly ground black pepper.

    4. Enjoy!

    Recipe Notes

    Makes 16-20 large ravioli.

    Serves 2 as a meal or 4 as an appetizer.

    *1 flax egg = 1 tbsp ground flax + 3 tbsp of warm water, allowed to sit until thickened. This will create brown flecks in your ravioli (and add healthy omega-3's).
    Aquafava = the liquid from a can of chickpeas, has an egg white like consistency.

    Homemade vegan ravioli

    I hope you all enjoy the ravioli, if you engage in this labour of love, tag me on  Facebook, Instagram or Twitter or leave me a note in the comment section below, so I can see how it turned out. I'll be out in Mackenzie for another two weeks and then heading home after that. I'm still keeping my fingers crossed for the opening of cross country ski trails here, otherwise I'll be entertaining myself by hitting the rec centre/library and trying to make friends with someone with a skidoo...

    Have a great week everyone!