When you spend a lot of time with people, say, in a relationship during a pandemic, it's inevitable that you start to notice what the other person says all the time.
For instance, according to Taylor, I say these things, on repeat: "I was listening to this podcast..."
"Coco really loves me..." (that's my mom's dog who really loves me)
"The doggies are really cute...."
I, however, have noticed Taylor has some sayings, and mostly all relate to ravioli:
"Ravioli is the food that really gets me..."
"Ravioli is my favorite food..."
"There's something about ravioli..."
So, I decided to make them.
I made the pasta dough in advance from Bianca Zapatka's recipe. Note: when you are rolling your dough, only roll out the dough to 3 thickness. 4 thickness worked for the raviolis, but it became awfully pliable and fragile and delicate. It was sort of this threatening beautiful diva that kept me thinking dinner would be a disaster...
Butternut Squash Ravioli
Serves 2.5 (I could have made more, but dang it – I got hungry!)
Time: 2 hours-ish (This does not include your pasta dough... Make that in the morning and let it chill in the fridge until you're ready to roll!)
Ingredients for filling:
– Medium butternut squash, peeled & cubed into 1" pieces.
– Half cup of raw cashews, soaked (reserve 1/2 cup of soaking water)
– 1 shallot, sliced thinly
– 3 garlic cloves, roasted (dollop with olive oil, wrap in aluminum foil loosely, and roast alongside squash)
– 1/4 cup nutritional yeast
– Salt & Pepper
– 1 tbsp brown sugar
– 2 tbsp miso (light works!)
– 1/2 lemon, squeezed
– crunchy bread, parsley for garnish
Preheat oven to 375. Toss cubed squash with olive oil, about 1.5 tsp kosher salt, 1 tbsp brown sugar. Put on a sheet pan and roast until a fork pierces the flesh easily (about 45 minutes. Start checking at 35 minutes). Roast your garlic at the same time. You can do this step in advance and save some time!
In a small pan, gently sauté shallots in olive oil over medium (season with some salt and pepper about a minute after they go in the pan). Don't let them burn, so be ready to moderate your heat! They should be translucent and lightly brown at edges, but don't over-do it. When done, move from heat.
In a food processor, add miso, shallots, cashews, nutritional yeast, roasted garlic (squish/squeeze it out from its paper; only add the squishy part), 1/4 cup of the cashew soaking water, and about 2.5 cups of your roasted squash (my squash was on the larger side, so I used some of the cubes as garnish for the dish – it was nice!). Blend and taste for seasoning. Add 1/2 squeezed lemon. You want it to be a smooth puree – not runny (don't over add water) and not overly dense (if it's really thick, add the cashew water a little at a time). When it's ready, it will be a smooth, bright, cheesy, savory, butternutty blend of perfection.
Roll your pasta dough into four equal, rectangular sheets at 3 thickness. Make sure you cover with a towel so the pasta dough doesn't dry out as you work. Love and Lemons (which inspired my adaptation, has a good series of pictures/steps if you are new to this preparation).
Dollop about 1tbsp of filling onto the dough; separate dollops by about 2"; layer rectangular dough on top; press around the filling; stamp it out! Put ravioli on a floured plate and cover with towel while you work. [**At this stage, I was getting fussy and worried that my dough was too thin... it was, but it worked. I was also getting worried there wouldn't be enough ravioli for dinner.... we had plenty. They are quite rich.**]
Bring pot of salted water to a boil. When you're ready, drop in your ravs for 4 minutes. They will bob to the surface and you'll feel happy.
As a sauce, I heated about 3 tbsp of olive oil and 1 tbsp of earth balance butter, and gently fried fresh rosemary leaves.
When the ravs are done, gently scoop them up with a slotted spoon and introduce them to your sauce. They will love each other.
Plate, garnish, and ....
Taylor's review: "Spectacular!"
My review: Ravioli is sooooooooo much better when it's vegan and when it's homemade.