Vegan Butternut Squash Ravioli with Ricotta and Mushroom Sauce
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Total Time:50 minutes
Yield:24 ravioli
Description
This Easy Mushroom Risotto is a comfort dinner dream come true. Perfectly creamy, hearty and comforting. It’s simple enough to prepare for a weeknight dinner and at the same time decadent for a date night or dinner party! Made with simple and healthy ingredients, ready just in 40 minutes!
In a large bowl, mix the flour and salt. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed.
Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes. If using a standing mixer with a dough hook there’s no need to knead with hands.
Meanwhile, prepare the mushroom sauce and filling. Heat the oil in a large skillet over medium-high heat. Add mushrooms and cook for about 5 minutes. Then, add butter, garlic, salt and pepper and cook for another 5 minutes. Pour in the wine and vegetable broth and cook for about 5 minutes until the sauce slightly thickens. Stir in chopped sage.
In a bowl, mix butternut squash puree, ricotta, salt and pepper.
To make the ravioli, you can use this ravioli maker following the instructions, knife or pizza cutter. Divide the dough in 4 equal parts. Roll the dough into thin sheets. Place about 1 tablespoon of filling one inch apart over half the pasta sheet (12 in total). Cover the filling with another sheet of pasta and press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Bring a large pot of salted water to a boil. Cook the ravioli in batches about 2-3 minutes or until they float. Drain and add toss ravioli with the sauce. Divide between plates.
