I really love making pasta - more specifically raviolis. Well, I take that back. I love eating fresh pasta - so I have accepted the great deal of labor involved in making it! I found a recipe in a Family Fun magazine for Butternut Squash Ravioli and it looked delicious. I completely redid the recipe, veganizing it and using the ingredients I had on hand. So, I claim the recipe as my own now - since it is really nothing like the original! Thanks to Family Fun for the idea :-) The first bit caught me a bit by surprise - the filling was sweet - I didn't expect the squash to be quite so sweet! However, after the initial surprising flavor, I was hooked. I absolutely loved these little pasta bundles. They were a lot of work but well worth it. The herbed butter was incredibly flavorful and paired just perfectly with the sweet raviolis. Yum!Acorn Squash Ravioli With Herbed Butter
Filling:
2 cups peeled, cubed acorn squash
2 T vegan cream cheese
1/4 cup vegan parmesan
1 t coarse sea salt
Pasta:
2 1/2 cups flour
3 t olive oil
3/4 cup water
1/2 t fine sea salt
Sauce:
8 T vegan butter
1/4 cup chopped fresh herbs (I used thyme and oregano picked from my sister's garden!)
4 garlic cloves minced
Heat the oven to 400. Spread the squash on a baking sheet coated with cooking spray and bake 20-30 min or until tender. Put cooked squash into bowl and mash with a potato masher. Add cream cheese, parmesan and salt and mix well. Set aside.
For the pasta, combine flour and salt. In separate bowl, combine water and oil. Add wet to dry. Add more water if mixture does not hold together and form a tacky dough. Use a dough hook or knead on a floured surface for 5 min. Cover with plastic wrap or damp towel and let sit for 30 min. Roll dough out on floured surface - roll as thinly as possible with out stretch dough to the point it shrinks once removed from rolling surface. Use a large biscuit cutter or drinking glass (about 2 1/2 in in diameter) and cut out rounds from the rolled dough. Set aside on a floured plate or surface. Continue until all dough is used.
Take 2 dough rounds and place about 1 T of filling onto one round. Top with a second round and pinch the edges to encase the filling. Use the tines of a fork to further seal the raviolis. A small amount of water can be used to moisten the edges before pressing together. Set aside and repeat with remaining rounds and filling.
Heat 2 large pots of water until boiling. Divide the raviolis between the 2 pans. Cook raviolis for 18 min. Removed raviolis from pots with slotted spoon and place on plates lined with paper towels to drain excess water.
While raviolis are cooking, combine butter, herbs and garlic in small saucepan. Heat until sizzling. Reduce heat and cook until garlic is lightly browned.
Place several raviolis in a large bowl and drizzle herb butter over the top.
I must admit that I love Pillsbury crescent rolls - though I have not purchased them in years due to their terrible ingredient list! I decided to search for a copycat recipe and I found one by doing a Google search. I was very pleased with these pretty little rolls. They weren't as soft and chewy as store-bought ones but they were equally yummy in my oppinion and they certainly didn't last long in my house!!Crescent Rolls (adapted from www.grouprecipes.com)
4 1/2 t active dry yeast
3/4 cup warm water (105 degrees)
1/2 cup sugar shopping list
1 ts salt
Egg substitute for 2 eggs (I used EnerG)
1/2 cup vegan butter
4 cups unbleached flour
In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, egg substitute, butter and half of the flour into the yeast mixture.
Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour.
Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown.
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