BUTTERNUT MUSHROOM RAVIOLI WITH SPINACH AND PINE NUTS

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I’ll be spending Christmas at work, but that didn’t keep me from creating a nice Christmas dinner that we had about every other night in December while I was experimenting with the recipe. Making ravioli does take little practice though, and I got better and faster every time. This is the final result, the combination we liked best:

Ingredients

1 cup flour
1 cup semolina
1/4 teaspoon turmeric 
1/4 teaspoon salt
1 tablespoon olive oil
3/4 cup of water

1 cup butternut squash
1/2 cup mushrooms

1/4 teaspoon salt
1/4 teaspoon muscat

two cups fresh spinach (or rocket salad)

1 tablespoon dried tomatoes
1 garlic clove
1 teaspoon maple syrup
1/4 teaspoon salt
1 teaspoon thyme
some thyme twigs
1 teaspoon pine nuts

balsamic glaze

Recipe

serves 2, about 1 hour (with a little practice)

For the dough we need 1 cup flour, 1 cup semolina, 1/4 teaspoon turmeric and 1/4 teaspoon salt.

Stir well and add 1 tablespoon olive oil and a 3/4 cup of water.
Knead well, cover up and put it in the fridge.

For the filling cut about 1 cup butternut squash 
and about 1/2 cup mushrooms.

Chop them up, it’s easiest in a little food processor.

Heat the filling in a skillet with a little olive oil and add 1/4 teaspoon salt and about the same amount of muscat. 

Fill it in a little bowl.

Wash and dry about two cups fresh spinach.

Now you need the dough, a rolling pin, flour, a glass, a fork, the bowl with the filling and a little spoon, and two plates with a little more semolina for the ravioli. 

Make two halves of the dough and roll out one half as thin as possible. You should still be able to turn it around without tearing it.

Now use the glass to cut out circles. Place a little amount of the filling on the circles and fold them over.

Now close them using a fork. 

Place the ravioli on the plates, try not to put them on top of each other to avoid them sticking together. 

Now repeat the whole process with the remaining dough until dough or filling is gone. 

Carefully put in boiling salt water, it’s best to use a straining ladle to prevent to ravioli from breaking. 

Boil them for a few minutes while roasting 1 tablespoon dried tomatoes, 1 garlic clove, 1 teaspoon maple syrup, 1/4 teaspoon salt, 1 teaspoon thyme, some thyme twigs and 1 teaspoon pine nuts in a skillet.

 

Then add the ravioli and stir-fry for a minute.

Place the spinach on two plates, add the ravioli and garnish with balsamic glaze.

Serve with Salt and Pepper to taste. 

My tutorial

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https://youtu.be/WoMRQtJgC1E;

Print recipe

BUTTERNUT MUSHROOM RAVIOLI WITH SPINACH AND PINE NUTS

Cook Time: 1 hour

Total Time: 1 hour

Yield: 2

BUTTERNUT MUSHROOM RAVIOLI WITH SPINACH AND PINE NUTS

Ingredients

  • 1 cup flour
  • 1 cup semolina
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 3/4 cup of water
  • 1 cup butternut squash
  • 1/2 cup mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon muscat
  • two cups fresh spinach (or rocket salad)
  • 1 tablespoon dried tomatoes
  • 1 garlic clove
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon thyme
  • some thyme twigs
  • 1 teaspoon pine nuts
  • balsamic glaze

Instructions

  1. For the dough we need 1 cup flour, 1 cup semolina, 1/4 teaspoon turmeric and 1/4 teaspoon salt.
  2. Stir well and add 1 tablespoon olive oil and a 3/4 cup of water.
  3. Knead well, cover up and put it in the fridge.
  4. For the filling cut about 1 cup butternut squash
  5. and about 1/2 cup mushrooms
  6. and chop them up, it’s easiest in a little food processor.
  7. heat the filling in a skillet with a little olive oil and add 1/4 teaspoon salt and about the same amount of muscat. Fill it in a little bowl.
  8. wash and dry about two cups fresh spinach
  9. Now you need the dough, a rolling pin, flour, a glass, a fork, the bowl with the filling and a little spoon, and two plates with a little more semolina for the ravioli.
  10. Make two halves of the dough and roll out one half as thin as possible. You should still be able to turn it around without tearing it. Now use the glass to cut out circles. Place a little amount of the filling on the circles and fold them over. Now close them using a fork.
  11. Place the ravioli on the plates, try not to put them on top of each other to avoid them sticking together.
  12. Now repeat the whole process with the remaining dough until dough or filling is gone.
  13. Carefully put in boiling salt water, it’s best to use a straining ladle to prevent to ravioli from breaking.
  14. Boil them for a few minutes while roasting 1 tablespoon dried tomatoes, 1 garlic clove, 1 teaspoon maple syrup, 1/4 teaspoon salt, 1 teaspoon thyme, some thyme twigs and 1 teaspoon pine nuts in a skillet. Then add the ravioli and stir-fry for a minute.
  15. Place the spinach on two plates, add the ravioli and garnish with balsamic glaze. Serve with Salt and Pepper to taste.
https://flymetotheveganbuffet.com/butternut-mushroom-ravioli-with-spinach-and-pine-nuts/

 

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