Today I made the nicest thing I’ve eaten in a while. I cannot fully take credit for the idea, but when I saw The Hairy Bikers cooking Roasted Butternut Squash Ravioli, I knew I had to veganise the recipe.
I wasn’t disappointed. The filling they used for was nearly vegan, consisting of just of mainly of roasted squash, but the pasta dough required eggs. So my recipe replaces eggs with ground flaxseed mixed with water, to help create a bind. I had also run out of ’00 grade pasta flour, so I just used plain, which makes this recipe super cheap, yet very impressive.
They give the shop-brought fresh stuffed pasta a good run for its money, something I used to love as a vegetarian.
Roasted Butternut Squash and Herb Ravioli
Preparation/cooking time 1 hour
500g/1lb 2oz butternut squash, peeled, de-seeded and cubed
3 tsp olive oil
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