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Vegan Ravioli With Carnival Squash
Rini
Homemade Ravioli stuffed with a carnival squash mix
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
2
People
Calories
538
kcal
Ingredients
1x
2x
3x
1
carnival squash
small sized
1
cup
self rising flour
unbleached
1/8
tsp
salt
1/4
cup
water
1
tsp
almond milk
(optional, for kneading the dough)
1
turnip
medium sized
4
cloves
garlic
1
Tbsp
oil
1
tsp
red pepper flakes
1
Tbsp
dried oregano
1/4
tsp
salt
1/4
tsp
silken tofu
1
Tbsp
dried kale
optional
2
potatoes
bake them before hand
1
Tbsp
almond milk
Water
to steam the ravioli
Instructions
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
pasta sauce
or Mezzetta Pasta sauce.
Notes
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.
Nutrition
Serving:
2
g
Calories:
538
kcal
Carbohydrates:
103
g
Protein:
16
g
Fat:
9
g
Sodium:
541
mg
Potassium:
1917
mg
Fiber:
12
g
Sugar:
2
g
Vitamin A:
1870
IU
Vitamin C:
71.5
mg
Calcium:
234
mg
Iron:
10.5
mg
Keyword
carnival sqaush recipes, easy ravioli recipes, How to make vegan ravioli
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