Re-post:
One of my favorite entrees at a local Italian restaurant was the butternut squash ravioli but it seemed to be prepared with a lot of butter and swimming in olive oil. So good and garlicky though, I knew it would be worth a try to develop a version we can sink our plant-based teeth into.
My daughter and I came up with this recipe last night for dinner and it was declared "blog-worthy" by the big cheese, our resident connoisseur of fine food. I am pleased with the way it turned out and am happy to share it with you. I am certain I can never go back to the oily version now that we have this recipe.
For your music tonight, try listening to "Bitter Sweet Symphony" by The Verve.
Recipe for PBNAF Butternut Squash Ravioli
Filling ingredients for ravioli:
1/2 box soft silken tofu
2 1/2 cups baked butternut squash
3 large cloves garlic, minced fine
1 teaspoon Bragg Herb Seasoning Mix
1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons orange juice
1/4 cup baby bok choy, remove leafy portions and mince very fine
Place first seven ingredients into food processor or strong blender to combine. Stir in the minced bok choy.
For the ravioli, we use Twin Dragon Gyoza Wrappers. One package will make enough to serve 6, but you will have some filling left over.
Place one wrapper on your work surface and put 2 teaspoons of filling in the center, wet the perimeter using your finger that has been dipped into water. Fold the wrapper in half and pinch shut. Set these aside while you make the sauce.
Ingredients for savory orange sauce:
1/3 cup orange juice
1 1/2 tablespoons cornstarch
2 cups water
2 teaspoons vegan bouillon, chicken flavour
1/2 teaspoon rosemary
White pepper to taste
Combine orange juice with cornstarch in small bowl, using wire whip to ensure no lumps remain. In small saucepan or skillet bring water to a simmer and add all the other sauce ingredients, including orange juice mixture. Bring to boil and simmer for one minute. Turn off the heat and let it sit while you cook the ravioli.
Bring 6 quarts of water to a rolling boil, turn down heat to a simmer and add all the ravioli at once. When they float to the top they are done. (It should just take a few minutes. Do not let them cook at a full rolling boil as this will likely tear the delicate skins.)
Scoop them up with a wire mesh spoon and plop into a large serving dish with a little sauce at the bottom to keep them from sticking. Continue to add sauce as you pile on the ravioli.
I used half a butternut squash for the filling, and then just diced the other half into bite-sized cubes and set them into the saucy ravioli dish.
Serve with a great big salad. We have been enjoying the salad dressing made by Walden Farms. Fat Free, Dairy Free--they do a good job.
One of my favorite entrees at a local Italian restaurant was the butternut squash ravioli but it seemed to be prepared with a lot of butter and swimming in olive oil. So good and garlicky though, I knew it would be worth a try to develop a version we can sink our plant-based teeth into.
My daughter and I came up with this recipe last night for dinner and it was declared "blog-worthy" by the big cheese, our resident connoisseur of fine food. I am pleased with the way it turned out and am happy to share it with you. I am certain I can never go back to the oily version now that we have this recipe.
For your music tonight, try listening to "Bitter Sweet Symphony" by The Verve.
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| Plant based Butternut Squash Ravioli without added fats |
Recipe for PBNAF Butternut Squash Ravioli
Filling ingredients for ravioli:
1/2 box soft silken tofu
2 1/2 cups baked butternut squash
3 large cloves garlic, minced fine
1 teaspoon Bragg Herb Seasoning Mix
1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons orange juice
1/4 cup baby bok choy, remove leafy portions and mince very fine
Place first seven ingredients into food processor or strong blender to combine. Stir in the minced bok choy.
For the ravioli, we use Twin Dragon Gyoza Wrappers. One package will make enough to serve 6, but you will have some filling left over.
Place one wrapper on your work surface and put 2 teaspoons of filling in the center, wet the perimeter using your finger that has been dipped into water. Fold the wrapper in half and pinch shut. Set these aside while you make the sauce.
Ingredients for savory orange sauce:
1/3 cup orange juice
1 1/2 tablespoons cornstarch
2 cups water
2 teaspoons vegan bouillon, chicken flavour
1/2 teaspoon rosemary
White pepper to taste
Combine orange juice with cornstarch in small bowl, using wire whip to ensure no lumps remain. In small saucepan or skillet bring water to a simmer and add all the other sauce ingredients, including orange juice mixture. Bring to boil and simmer for one minute. Turn off the heat and let it sit while you cook the ravioli.
Bring 6 quarts of water to a rolling boil, turn down heat to a simmer and add all the ravioli at once. When they float to the top they are done. (It should just take a few minutes. Do not let them cook at a full rolling boil as this will likely tear the delicate skins.)
Scoop them up with a wire mesh spoon and plop into a large serving dish with a little sauce at the bottom to keep them from sticking. Continue to add sauce as you pile on the ravioli.
I used half a butternut squash for the filling, and then just diced the other half into bite-sized cubes and set them into the saucy ravioli dish.
Serve with a great big salad. We have been enjoying the salad dressing made by Walden Farms. Fat Free, Dairy Free--they do a good job.
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