Virtual Vegan Potluck! Homemade Ravioli
Have you heard of the Virtual Vegan Potluck? I am thrilled to be taking part and would like to thank Annie at anunrefinedvegan for hosting it this year. I struggled to decide what to male, and after no shortage of soul-food searching, I began to settle on Italian food, since it’s my favorite style, which only narrowed my options slightly.
A few years ago, the Blonde got me a pasta maker, so I figured that for dinner tonight, in the Virtual Vegan Potluck, I’d make Roasted Garlic and Butternut Squash Filled Ravioli, with Green Tomato Pesto.
Ingredients:
Filling:
3 cups butternut squash, roasted
3-5 cloves garlic, roasted
3-4 dashes turmeric (for color)
Water as needed (for thinning)
Salt and pepper to taste
Pasta:
1.5 cups flour (I used 00 extra fine, but any flour will work)
1/4 tsp salt
1/8 tsp baking powder
2 1/4 tsp. non-dairy butter (I used Olivio coconut spread)
3/8 cup water
Pesto:
2 cups seeded, chopped green tomatoes
2-3 cloves garlic
1/3 cup basil leaves, tightly packed
2 Tbsp pignoli nuts
2-3 Tbsp. nutritional yeast
salt and pepper to taste
First, roast the butternut squash and garlic and let cool.
While the squash is cooling, combine the flour and baking powder. Once the squash is roasted and cooled, mash it well, and add in the roasted garlic. Combine them well, add the turmeric, salt, and pepper, and set aside.
Next, make your pasta.
Mix together all of the dry ingredients, then make a mound of the flour, and hollow out a little well in the center.
Add the wet ingredients into the well, and start mixing it with a fork or the dough hooks on your hand mixer, incorporating the water until it is more like a dough, then knead it together by hand. This step can also be done with a mixer and dough hook. I like the feel of the dough in my hands.
The dough will be very dry, but that’s appropriate. Knead it until most or all of the flour is incorporated, then form the dough into a ball.
Wrap the ball in plastic wrap, and let it sit for 20 minutes, to allow the gluten cloak to form. **You can’t afford to skip this step!**
After 20 minutes or so, cut the ball into 1/4s, and work the dough through your pasta maker. Different pasta makers will have different settings, but I use #4 for the ravioli.
Lay our pasta out in sheets, and hook up the ravioli maker to your pasta maker or grab your pastry cutter and filling.
I filled the sheets with about a tablespoon of the filling, and folded them in half, pressing the edges down, and cutting them with my pastry cutter to get the edges right.
Once cut the ravioli need to dry for about 15 minutes before they can be boiled, and they only need about 3 minuets in the water.
While the ravioli dry, make the green tomato pesto.
Dice the tomatoes, and saute them gently over medium to medium-high for about 10 minutes, until most of the moisture in them has been released and evaporated. Add the chopped garlic, and cook for about 2 more minutes, until the garlic is just fragrant.
In a food processor, put the basil leaves, pignoli nuts, salt, pepper, and nutritional yeast on the bottom, and dump the tomato and garlic on top, before processing until the texture is about right. The texture should be a little bit thinner than regular basil pesto, but not too much thinner.
Once that is done, cook the ravioli, and top with the pesto, and a little dab of the ravioli filling if you have any left over.
I hope you have a good time here, and I look forward to hearing what you make when you have a hankering for summer and autumn blended together. For now, I hope you’ll go visit the other main courses in the VVP! Enjoy!
You have me thoroughly convinced that I now need a pasta roller. Way to shine big at the VVP my friend. This is awesome!!!
Somer said this on November 1, 2012 at 1:00 am |
Ummm, really, Ms. Brie en Croute? As usual, I bow before your awesomness.
But I’m glad you liked it. Now, what should I do this evening. . . Oh, that’s right, read 105 blog posts about food!
VegansHusband said this on November 1, 2012 at 5:32 am |
Yes really. Seriously got talent, I’ve only one upped you because my camera is fancier 😉
Somer said this on November 2, 2012 at 6:37 pm
Probably, but we did get Pomona’s pectin, so brie isn’t too far away. . .
VegansHusband said this on November 3, 2012 at 7:12 am
Nice! Let me know what you think. The easiest recipe is still the pepper jack cashew cheez, but 1 packet will make both recipes!!!
Somer said this on November 3, 2012 at 11:10 am
[…] The vegan’s husband has an amazing homemade ravioli with butternut squash filling […]
Freekeh with mixed vegetables (virtual vegan potluck) « Chef in disguise said this on November 1, 2012 at 1:48 am |
homemade ravioli has been on my list of things to try forever!
I need to change that soon!
your butternit squash filling sounds amazing
Sawsan@ Chef in disguise said this on November 1, 2012 at 2:12 am |
I’m glad you think it looks good. The filling is delicious, especially if you like garlic, which we do, so… we make sure we both eat gatlic when either of us does!
VegansHusband said this on November 1, 2012 at 10:12 pm |
Love this! Looks time consuming but so delicious and worth it. One of my favorites on VVP I must say!
The Healthy Flavor said this on November 1, 2012 at 3:27 am |
To be honest, the most time consuming parts were the roasting of the squash, and the pasta dough resting. Generally when i make pasta I give myself a day where I expect to be doing nothing but cooking, but I never need the whole day.
And thanks so much. I’m glad you think it looks so good.
VegansHusband said this on November 1, 2012 at 5:36 am |
This has convinced me to make some ravioli myself! Thanks for sharing a great vegan recipe that sounds do-able!
trueindigo said this on November 1, 2012 at 7:27 am |
My pleasure. I hope you like these as much as I did!
VegansHusband said this on November 1, 2012 at 4:51 pm |
Whoa! This looks amazing!
JL said this on November 1, 2012 at 8:03 am |
That’s awesome. Thanks so much for dropping by, and I appreciate the love!
VegansHusband said this on November 1, 2012 at 4:53 pm |
[…] The Vegan’s HusbandUSA […]
Virtual Vegan Potluck – November 2012! « said this on November 1, 2012 at 10:42 am |
This looks delicious, I’m always so impressed with anyone that can make their own pasta!
veghotpot said this on November 1, 2012 at 11:19 am |
Making your own pasta is so easy! Even without a pasta roller, all you need is a rolling pin and a steady hand with a knife. You should do it!
VegansHusband said this on November 1, 2012 at 4:56 pm |
I’ve been waiting for this one!! And I’m not disappointed. So glad you went w/ the pesto sauce. Thank you for participating!!
An Unrefined Vegan said this on November 1, 2012 at 12:38 pm |
Well, I went with the pesto b/c of your deciding vote, so I’m happy you like it!
VegansHusband said this on November 1, 2012 at 4:54 pm |
Your pasta is perfect! Wow what a wonderful dish. Happy VVP Day
40 Fit In The Mitt said this on November 1, 2012 at 12:52 pm |
Happy VVP day to you too! So glad you like my ravioli.
VegansHusband said this on November 1, 2012 at 4:57 pm |
Wow! My mouth is watering for this ravioli. YUMMY!
Lolly Busey said this on November 1, 2012 at 2:08 pm |
And it really is a breeze to make. I love the combination of Autumn and Summer flavors.
VegansHusband said this on November 1, 2012 at 4:59 pm |
Just making my way through the VVP & wanted to say hey 🙂
Food Stories said this on November 1, 2012 at 4:19 pm |
Thanks for dropping by! I hope to manage to get through all of the awesomeness before the evening is over.
VegansHusband said this on November 1, 2012 at 4:58 pm |
yum, I love home made ravioli, and yours look so beautiful!
A Tablespoon of Liz said this on November 1, 2012 at 6:55 pm |
I’m glad you think so! They’re really pretty easy to make too, which makes them even better.
VegansHusband said this on November 1, 2012 at 9:27 pm |
Butternut Ravioli is my favorite! And they’re even better when they’re homemade. Yours look fantastic!
Kristy said this on November 1, 2012 at 8:56 pm |
I’m glad you think so. They were pretty good, if I do say so myself…
VegansHusband said this on November 1, 2012 at 9:29 pm |
So jealous of your pasta roller! I considered getting one to make pierogies but decided it wouldn’t get enough use. I may have to reevaluate the situation now 🙂
Kelly Garbato said this on November 1, 2012 at 9:20 pm |
Ummmm, Christmas present? This was my biggie a few years ago, and with a few weekends to spare, it will pay for itself in just a few short years! Lol!
VegansHusband said this on November 1, 2012 at 9:28 pm |
Looks gorgeous, I love making my own ravioli!
K-bobo @ Gormandize with A-dizzle & K-bobo said this on November 1, 2012 at 9:52 pm |
Thanks, they were really pretty easy too, so, no complaints in this house!
VegansHusband said this on November 1, 2012 at 10:13 pm |
I admire people who make their own pasta. One day when I get a bigger kitchen I will be making my own ravioli left and right! I like the combo of bnut squash and pesto in your recipe.
thecrueltyfreereview said this on November 1, 2012 at 11:21 pm |
My kitchen is tiny, you don’t need a ton of room, just enough space to roll out about 3′ of dough, and have the roller clamped to a countertop.You could totally do it.
I liked the idea of the autumn flavors of butternut squash and summer flavors of green tomato and pesto. I’m glad you agree!
VegansHusband said this on November 2, 2012 at 5:50 am |
looks awesome mate
thombeed said this on November 2, 2012 at 4:01 am |
Glad you approve. It wasn’t too bad at all. . .
VegansHusband said this on November 2, 2012 at 5:51 am |
I have been dying to make a GOOD vegan ravioli, this looks perfect! YUM!
Brittany said this on November 2, 2012 at 11:52 am |
I’m glad you think so. I really whipped the butternut squash filling to make sure that it was a consistency something like ricotta cheese. I think it just about got there.
VegansHusband said this on November 2, 2012 at 4:53 pm |
This sounds wonderful! I’ve still never made my own ravioli, but I’d love to try it… Your butternut squash filling sounds so tempting, as does the pesto with nutritional yeast– you went all out! : )
Allison said this on November 2, 2012 at 3:49 pm |
I’m glad you think so! I beat myself up trying to decide, and then I asked Twitter for the decision on which sauce to make, this one or traditional pasta sauce. I think they made the right decision.
VegansHusband said this on November 2, 2012 at 4:52 pm |
I think so too! 🙂 Apparently Twitter is always right. (Except about accurate hurricane Sandy photos, that is…)
Allison said this on November 3, 2012 at 2:18 pm
[…] Start Reading Right Here! […]
Haiku Friday – 11/2/12 « The Vegan's Husband said this on November 2, 2012 at 4:48 pm |
My MIL sent me her pasta machine thingy, that was used a couple of times 30 years ago. I think I found a recipe to try it out 😉
Sarah said this on November 3, 2012 at 2:35 am |
[…] make the green-tomato pesto, you’ll want to visit my Virtual Vegan Potluck page, and roll down to about the bottom third of the […]
VVP – Redux! (kinda) Once More, With Gnocchi « The Vegan's Husband said this on November 4, 2012 at 9:03 am |
fried green tomato pesto…I’m thinnking that should be the name of a movie. Wow, that sounds amazing.
gigiveganville said this on November 4, 2012 at 10:40 am |
I’m glad you think so. It made a nice combination with the butternut squash.
VegansHusband said this on November 4, 2012 at 12:46 pm |
Making my own pasta is absolutely on my to-do list… and I’ll be starting with these ravioli!
Barb said this on November 4, 2012 at 11:31 am |
Thank you so mich. They’re really easy, either with a ravioli maker, or all by hand. Let me know how they turn out.
VegansHusband said this on November 4, 2012 at 12:47 pm |
Oh wow fantastic pasta 🙂
Thank you!
annesturetucker said this on November 6, 2012 at 6:09 pm |
Thank you, Annie. I only decided to make this because of the VVP.
VegansHusband said this on November 7, 2012 at 5:12 pm |
I am really impressed! you must be one serious cook to have all the gadgets AND use it. This looks fantastic.
Thank you for the inspiration.
spinachrevolution said this on November 7, 2012 at 1:12 pm |
Me? A serious cook? I’m flattered. I don’t know that I’ve been called that before. Thank you, and please, make it and improve on it. Just let me know how it goes!
VegansHusband said this on November 7, 2012 at 5:14 pm |
[…] some google-fu in order to find a ravioli filling I could eat. After rooting around I found this recipe from which I was able to canabalise the following […]
Ravioli Rumble | WeatherGrrrl's Station said this on March 22, 2013 at 8:34 pm |
So love this, I have a pasta maker collecting dust – I am convinced more than ever to bring it to the forefront… this looks amazing, Wow!! Thanks for the inspiration! xox
Catherine @ AlmostRawVegan.com said this on May 11, 2013 at 8:45 am |
I have a ravioli maker, but I can never get it to cooperate, so I just stick to what works. They’re really pretty easy to make too, especially if you enjoy making pasta (which I do). Let me know how it goes when you finally make some!
VegansHusband said this on May 11, 2013 at 9:38 am |