Spinach and Cashew Ricotta Ravioli with Roasted Butternut Squash Sauce.

Also known as "Welcome Back Fall Raviolis." Or possibly "I'm Not Wearing My Skinny Jeans Tomorrow Raviolis." Whatever you prefer.

Sauce:
1 butternut squash
1/2 t dried rubbed sage
6 cloves of garlic, still in skin
1 T olive oil
1 c plain soy creamer
1 1/2 t salt
ground pepper to taste

1.) preheat the oven to 375. cut off the ends of the squash, cut in half, scoop out the guts and peel off the skin. Cut squash into 1 to 2 inch chunks.
2.) transfer squash to a rimmed baking sheet, toss the chunks in the oil and sage, and put the garlic (in skins) on the sheet to roast also.
3.) Bake for 20 minutes, toss, bake for another 20.
4.) peel the garlic, then puree garlic and squash in a food processor. Add soy creamer, salt and pepper, puree until smooth.
5.) transfer to small pot to warm on stove, stir in water by the 1/3 cup until you reach your desired consistency, adjust salt and pepper.

Spinach and cashew ricotta (based on recipe in Veganomicon)

1 c cashews
1/4 c lemon juice
2 T olive oil
3 cloves garlic
1 lb firm tofu
1 1/2 t salt
1/2 t thyme
handful of fresh basil leaves
2 T nutritional yeast
3 to 4 cups fresh baby spinach

1.) steam the spinach, and set aside in a colander to drain.
2.) blend cashews, lemon juice, garlic and olive oil in the food processor.
3.) add tofu, mix until it has that lovely, creamy ricotta texture.
4.) toss is salt, thyme, basil, and nutritional yeast and blend a little more.
5.) transfer to a bowl, and once the spinach is cool and drained, mix that in too.


Ravioli dough (which I'm not quite happy with, I need to play with this.)

2 c flour
2 t salt
3 Ener-G "eggs" (1 1/2 t powder, 2 T warm water per egg)

1.) mix flour and salt
2.) add egg replacer, mix
3.) add warm water until thick dough has formed (if its too sticky, just add more flour), and then let it sit for 15 minutes, start a big pot of water to boil
4.) roll it out and go crazy! make whatever ravioli shapes you want, scoop on a spoons-worth of filling and seal it up tight. just remember they will stay together a whole lot better if you wet and score the seal.
5.) throw the raviolis into the boiling pot 5 or 6 at a time, cook for 5 minutes or until they float to the top
6.) top with sauce, chopped walnuts, and any leftover spinach.
7.) dig in hard.



Also, if you follow this recipe you are going to end up with way too much filling and sauce. You can either 1/2 the recipes or take advantage of having delicious leftover ricotta on sammies, pasta, or just as straight dip, and use the sauce over pasta, rice, as a soup, whatever you like.