Vegan Pumpkin Ravioli Stuffed With Dee’s Roast Garlic and Mushroom Sausages
Vegan Pumpkin Ravioli Stuffed With Dee’s Roast Garlic and Mushroom Sausages

Vegan Pumpkin Ravioli Stuffed with Dee’s Roast Garlic and Mushroom Sausages

By Dee, 12th February 2016

There’s nothing like home-made pasta to impress and if you’re planning to wow your loved one this Valentine’s Day, then this stunning Vegan Pumpkin Ravioli Stuffed with Dee’s Roast Garlic and Mushroom Sausages is just the thing to do it. A treat for the eyes, as well as the taste buds, it’s packed with the fresh sensational flavours of the Mediterranean.

Food styling by Ajda Mehmet
Art direction, concept and styling by Maaike Koorman

  • Prep: 55 mins
  • 55 mins

    55 mins

  • Yields: serves 4

Difficulty rating:

Ingredients

1 medium pumpkin/butternut squash, peeled and chopped into chunks

150 g pumpkin puree

100 g semolina flour

50 g plain flour, extra for dusting

1 packet Dee’s Roast Garlic and Mushroom Sausages

100 ml good extra virgin olive oil

1 bunch of fresh sage

olive oil for roasting

salt and pepper

vegan cheese, grated (optional)

Directions

1Preheat the oven to 220 ℃. Place the pumpkin chunks on a roasting tray lined with baking paper and drizzle generously with olive oil. Season with sea salt and cracked black pepper and roast in the oven for 30 minutes until tender and starting to brown on the edges. Set aside and leave to cool slightly.

2Once cooled, puree the roasted pumpkin in a blender or food processor. Weigh 150g of the puree for the ravioli dough and reserve the rest for another meal.

3To make the pasta, add the semolina flour, plain flour and salt to the 150g pumpkin puree and bring it together using your hands. Dust a big surface with plenty of flour and turn the dough out onto it. Dust with more flour and knead the dough for about 5 minutes until it becomes smooth and no longer sticky. Continue to add extra flour whilst kneading if necessary.

4Roll out the dough as thin as you can (roughly 2 mm) or using a pasta machine if you have one. Cut into long strips about 5 cm wide.

5Remove the skins from the sausages and mash them in a bowl with a fork. Spoon one teaspoon of the mixture along the strips of rolled out pasta and space them out about 5cm apart. Brush around the edges of the pasta with warm water and place another strip over the top. Use your fingers to press gently to stick the edges together, making sure to release any air bubbles. Cut the ravioli out into individual squares and repeat until all of the pasta and filling has been used.

Vegan Pumpkin Ravioli Stuffed With Dee’s Roast Garlic and Mushroom Sausages

6Put a pan of water on to boil. Once boiling cook the ravioli for about 4 minutes until tender and floating at the top of the water. Remove immediately and drain on kitchen paper.

7Heat some good olive oil in a pan. When hot (but not smoking) add a handful of sage leaves to the pan and fry until they are bubbling and a little crispy. Turn the heat off. Serve the ravioli in large bowls with a good drizzle of the sage oil, sea salt and pepper and a little grated vegan cheese.

As well as yielding a stunning colour for the ravioli in this recipe, pumpkin and butternut squash are both excellent sources of fibre. Dee’s Roast Garlic and Mushroom Sausages are the only vegan sausages to be free-from soy, eggs, gluten and all artificial additives - including the chemical binder methylcellulose. They are also packed with nutritional goodness, such as pea protein, ground flaxseed, navy beans and black beans making them a guilt-free treat.

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