Squash Ravioli with Almond Herb Cream
If one uses eggs this is not vegan. The egg adds flavor to this recipe and cannot be substituted however it can be omitted.
Pasta ingredients
1 C. spelt flour
1 egg or omit
Egg contributes to the flavor
½ tsp Himalayan salt
3 Tbsp water
Preparation Pasta
Put spelt flour, salt, and egg in a food processor. Add water a tablespoon at a time, continue processing until the mixture resembles coarse oatmeal. Knead the dough together to form a ball. Allow it to rest for about twenty minutes. Divide the dough into 4 sections and roll out so it is flat. Either use a ravioli maker or roll out the dough into squares and fill with the filling and press two layers together moistening the edges with water or egg white.
Squash filling ingredients
1 pound winter squash (butternut, pumpkin, kobacha, acorn)
½ tsp grated nutmeg
Himalayan Salt and freshly ground pepper
1 Tbsp olive oil
2 Tbsp spelt flour
2 C almond, rice, or coconut milk
Chopped fresh herbs
12 sheets fresh spelt pasta noodles
cornmeal
Preparation for Squash Ravioli
Cut pumpkin in half, remove seeds and place, cut side down in a baking pan with ½ inch of water. Bake for 40 minutes until tender. Scoop out the flesh and pureé with nutmeg, salt, pepper. This should be about 1 ¼ cups of squash. Put oil in a heavy bottomed saucepan, heat; add flour stir, add milk slowly bring to a bare simmer whisking constantly. Cook until thickened and you can no longer taste the flour. Cool.
Spoon out pumpkin puree in two ross across and three rows down on one lasagna sheet using one teaspoon of filling per ravioli. Brush the over sheet with water. Gently put the second sheet on top of the first, wet side down. Run a ravioli cutter down the middle then across, sealing each ravioli. Seal further with your fingers. Repeat with remaining pasta. Sprinkle with cornmeal to prevent sticking.
Bring four quarts of water to a boil. While this heats, prepare the cream sauce. Add ravioli to boiling water, cook about 3 or 4 minutes. All ravioli should rise to surface. Drain and serve with sauce.
Sauce Ingredients
2 Tbsp olive oil, divided
¼ C. chopped onion
1 clove garlic, finely minced
1 Tbsp flour
2 C. almond milk
½ C. soaked almonds
½ tsp Himalayan salt (omit if wish)
Sauce preparation
Heat olive oil, adding the onion and garlic. Cook until it is wilted and bright green, about 2 minutes more. Transfer to a small bowl and set aside.
In the same saucepan, heat the remaining olive oil. Whisk in the flour using a wire whisk and cook for a little less than 1 minute, or until the flour smells slightly toasted but is not burned. Gradually add the almond milk, stirring constantly, until the mixture is thickened. Add the basil mixture to the pan, stirring until well combined. Remove from heat and set aside.
In a blender, process the soaked almonds until the mixture resembles very fine, powdery crumbs. Add the basil mixture stir until creamy. Toss over pasta. You can use different herbs.
