Vegan Ravioli With Carnival Squash
Homemade Ravioli stuffed with a carnival squash mix
self rising flour
(optional, for kneading the dough)
red pepper flakes
bake them before hand
to steam the ravioli
Preheat oven to 400 degrees
Place Carnival squash on a baking tray and put it in the oven
Place it in the oven for 25 minutes or until you can put a knife easily through the top of the squash.
Make Ravioli Dough
Take 1 cup of self rising flour in a bowl
Add 1/8 spoon of salt
Slowly add the 1/4 cup of water
Kneed dough with your hands or use a food processor to it.
Kneed until it is smooth and lump free
If it feels too dry, add 1 tsp 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
Cut the carnival squash into half and scoop out the seeds + pulp
Discard skin and cut it into large chunks
Place the squash and turnip chunks into a baking tray
Add 4 cloves of garlic (cut into halves)
Add oil, red pepper flakes, oregano, salt
Mix well and place in the oven (for about 25 minutes)
Transfer the cooked contents to a food processor
Add silken tofu and dried kale (optional) to the processor
Transfer to mixing bowl and add 2 baked potatoes to the bowl
Mash well and add 1 Tbsp of almond milk
Mix well and set aside.
Boil about 5 cups of water
Roll the dough for the ravioli
Use the ravioli cutter to trace the outline (trace
Place a quarter-sized ball of the squash mixture into the middle of this cutout
Roll a second rolled dough on top of the stuffing and cut it using the ravioli cutter
You will get about 6-10 ravioli from the dough. Refrigerate the remaining stuffing
Place the ravioli in boiling water and let it cook for about 5 minutes
Using a strainer, scoop it from the water. Drain well and place it on a plate.
Serve with your favorite
or Mezzetta Pasta sauce.
The dough will make about 6-10 pieces. The squash mixture yields about 2 cups. So, you will end up having a lot of the mixture left over.
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