Sage Scented Butternut Squash Ravioli with Creamy Sun Dried Tomato Sauce
Heady aroma and rich decadent flavor.
Recipe to follow:
Make the pasta dough...
Sift 2 cups flour into a large mixing bowl. Make a well in the middle.
Add a little minced fresh sage.
Whisk some ground flax seed and a little water- add into the well in bowl of flour.
Gently knead into the flour- If the dough is too flaky, add a little more warm tap water to the mixture. Continue kneading with your mixer for 20-30 minutes. The dough should be springy, shiny and should hold together when it is ready. Divide the dough into four balls.
Filling.. Slice the butternut squash in half. Scoop out the seeds, rub a little margarine over the flesh and sprinkle some brownsugar and sage on top. Roast the squash cut side up for 30-45 minutes, or until cooked through. Cool and scoop out the flesh- place in a bowl. Add a cup of tofu, some parsley, and salt and pepper-mix thoroughly. Assemble...
Roll out each disc into a rough rectangle. Place one down on a board and put 9 spoonfulls of filling about 1" apart. Trace some water around each of piles on the dough. Place another piece of dough over the bottom. Press the two pieces together to create the pasta, being sure to compress the dough around the filling. Press to seal the raviolies. Cut each one out. Boil pasta in water for 8-10 minutes. Drain carefully.
1/2 cup Parsley
1 cup sun dried tomatoes
1/2 cup soy creamer
1/2 cup Tofutti Sour Cream
Juice from 1 lemon
1 clove garlic, minced
1 tsp sea salt
1/2 tsp white pepper
6 tbsp minced onion
3 tbsp sage
1/2 cup Rice Parmesan
Heat onions, garlic and herbs with a little EVOO- saute, add tomatoes and cook only until barely plumped. Process with the rest of ingredients then reheat and serve over the ravioli.
Generously serves 4.