I know I presented a cop-out post last night, so I decided to make a rather involved recipe tonight to make up for it. Trouble is, a rather involved recipe means less time for writing a rather involved post. So, let’s call this one a pictorial. Without further ado, break out your squishy squash because it is time for Rustic Curried Squash Ravioli! (They are rustic because I also take care of a mess of children while making homemade pasta. I am frickin’ rustic).
Rustic Curried Squash Raviolli
- 1 cup whole grain flour
- 1 1/2 cups “white” whole wheat flour*, you might not need it all
- 1-1 1/2 cups vegan broth, see above
- 1 tsp garam masala
- 1 tsp tumeric
- sproinkling of sea salt, to taste
- 1 1/2 cups winter squash, roasted for 25 minutes in a 425ºF oven (sliced, seeded, salted and peppered)
- 1/2 cup chick peas, cooked or canned, drained very well
- 1 tsp coriander
- 1/2 tsp cumin
- 1 tbs dried red chillis OR 3 tbs Sriracha, optional
- 2 tsp your favourite curry powder
- sea salt, to taste
1. Add 1 cup broth to the bowl of your food processor, outfitted quite smartly with its dough blade. Add 1 cup whole grain flour and 1 cup white whole wheat (if using), as well as salt and spices.
2. Pulse flour and broth until a dough ball forms and then process for about one minute. Add the rest of the flour and process until your reach the consistency of coarse bread crumbs. (you may still have a more diminutive dough ball too. That’s okay. It’ll give you a base for step 4.
3. Empty the contents of your food processor onto a cutting board and form crumbs (and possible pre-existing ball) in a ball. Wrap ball in plastic wrap and allow to rest for 30+ minutes at room temperature.
4. Combine all ingredients in the bowl of your food processor, outfitted quite daringly with its super-sharp cutting blade, and process until it is the consistency of very firm mashed potatoes (ironically enough, if you do need more ooomph, mashed potato can be added to thicken in a quicken).
5. Using a pasta machine (or a rolling pin, if you have better mega-arms than I!), roll out dough, in 1/2 cup portions, into 1-2mm thick sheets. Flour often. You should end up with 5-6 sheets of pasta.
6. Lay one sheet on an amply floured work surface and brush with flour and water mixture (4 parts water to one part flour). Spoon 1 tsp of filling onto corner of sheet about 1 1/2cm from edges. Continue spooning filling at even intervals to make 2 rows. The picture says it better….
7. Lay another sheet of pasta on top of the first. Sprinkle with flour and press to seal outer edges. Next, press down to seal between the 2 rows. Finally, press to seal around the edges of each individual filling doblet (see photo).
8. Using a pizza cutter or very sharp knife, cut out individual ravioli (don’t fret about form–they’re rustic!) and then sprinkly with flour. Free form the ones that don’t succumb to the grid. Pinch around every individual ravioli to ensure adequate seal-age. Leaks are cute, but not very prudent.
9. Bring a very large pot of salted water to a rolling boil. Add ravioli individually and cook for 5 minutes, stirring gently whenever your pasta intuition tells you too.
10. Drain and serve over your favourite sauce or curry (I’ll post our at a later date!)
Got extra filling? Of course you do! Well, I’ve got a place for it right here…