by Queena Kwok
Vegan Recipe
Check out our Urban Farming article and if you are feeling rather organic, here is a vegan recipe, using seasonal produce found in our local farmer’s market.
Makes for 6-8 servings
Ravioli free entrapment
1 large butternut squash
1 large chopped onion
2 tbsp freeze dried chives
4 cloves whole garlic
1 cup almond milk
2 tbsp almond butter
2 tsp cayenne pepper
2 tbsp olive oil
3 tsp cinnamon
2.5 tsp nutmeg
salt and pepper to taste
Shell
2 packages round wonton wrapper (unlike pasta sheets, this contains no eggs, available at most Asian grocery stores)
1 cup water
Cooking water download sgt bilko free
Water in large pot
2 tsp salt
1 tsp olive oil
Sauce
25 leaves sage
4 cloves sliced garlic
1.5 cup salted olive oil based spreadable margarine
1/4 tsp nutmeg
1/8 tsp cinnamon
_ tsp salt
Garnish
_ cup of toasted sliced almond
Several sprigs of Sage
*For non-vegan: to please the diary and meat lover, use clarified butter instead of margarine for a more nutty flavour, and top the dish with some bacon bits to bring an extra contrast of texture.
Halve the squash, spoon out the seeds and pit. Put the squash in a large roasting pan. Rub it with 1 tbsp olive oil, cayenne pepper, 2 tsp each of cinnamon and nutmeg. Mix the remaining olive oil, salt and pepper with the chopped onions and garlic, place the mixture in the halved squash. Roast for 90 minutes.
Use a spoon to remove the flesh of the squash from the peel, put the contents from the roasting pan into a large bowl. Mash them together along with almond milk, almond butter, chives, and remaining spices, until the squash mixture is smooth.
Let cool for 20 minutes.
While the filling is cooling, in a sauce pan melt the margarine on medium low heat. Turn the heat down to low. Place garlic, sage leaves, cinnamon, and nutmeg in the melted margarine and let everything infuse for 15 minutes or until the sage leaves are crispy. Drain and separate the oil from the solids. Keep warm.
Scoop a teaspoonful of the filling onto a wonton wrapper. Wet the perimeter with a tiny amount of water. Cover with a second wonton wrapper; gently press around each mound of filling to seal and eliminate air pockets. Repeat with the remaining wonton wrappers.
Bring some water in a large pot to boil with a little bit of olive oil and pinch salt. Put the ravioli in gently. Cook until they start to float. Drain and remove pasta from the cooking water. Toss the pasta with _ cup of the sauce in a mixing bowl. Place 4 – 6 raviolis in a bowl. Drizzle with 3 tbsp of sauce. Garnish the plate with a handful of sliced almonds and a sprig of sage.
This meal can be prepared ahead of time and reheat prior to serving.download proposition the