Vegan Butternut Cacio e Pepe “Cheese & Pepper” Ravioli by thevegansara 🧡
What you need: Filling : 3/4 lb butternut squash diced in 1/2 in cubes,2 tbl vegan butter, 2 garlic cloves minced, 1 tsp freshly cracked black pepper, 1/3 cup cashews, 2 tbl nutritional yeast, salt/pepper to taste
Dough: 1 cup flour (120g), 1 cup semolina flour (180g), up to 1/2 cup warm water, 2 tbl melted butter, 2 tbl tomato paste 1/2 tsp salt
1️⃣ On parchment lined baking sheet evenly spread cubed squash, drizzle with olive oil, salt & pepper. Bake at 425 F 20-30 min flipping half way through till golden & caramelized
2️⃣ In a small pan, over med heat melt butter, toast pepper & garlic till fragrant about 1 min
3️⃣ Next whisk together tomato paste & butter.
4️⃣ Using a food processor combine flour & salt. Slowly add tomato paste mixture & then water, 1 tbl at a time, after a minute or so it will form a ball, & feel smooth. Wrap in plastic wrap, rest 1/2 hr
5️⃣ For the filling: in a high speed blender combine all filling ingredients. Blend until a thick creamy consistency. Adjust seasonings.
6️⃣The Ravioli: divide dough into 4 slices, take one piece, wrap the rest in plastic wrap. Sprinkle flour on work surface. Roll out dough, thin enough so you can see the shadow of your hand
7️⃣Using a 2 in cutter or a narrow glass/empty tomato paste can, place 1/2 tbl of filling in the center of each circle. Dampen edges of wrapper with water. Place another dough piece on top, & seal by pressing with fingertips. Place on parchment paper dusted with semolina flour, cover with damp towel. Repeat.
8️⃣ To Cook: In salted boiling water, cook until ravioli floats to top about 3-4 min Serve with your favorite sauce. Enjoy!! Ravioli can be refrigerated up to 2 days or frozen.
[Recipe & Photography by thevegansara]
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