Hokkaido squash dough ravioli filled with herby tomato mince with a squash sauce.
Peel and cube half a squash.
Oil and bake until caramelized 170 for 25 mins.
Take half of the squash and add 150g of silk tofu & a pinch of salt.
Blend until smooth.
Add 250g flour and knead into a dough ball.
Set aside for min half hour toilet the gluten develop.
Finely slice and onion and 2 cloves of garlic.
On low heat fry a pack of vegan mince, onion and garlic.
Add:
2 sprigs worth of rosemary finely chopped
1 small bunch of sage finely chopped.
1 tsp yeast extract
1 tbsp tomato puree
Hand full of cherry tomatoes halved.
Roll your dough and fill. I used a tray for ease.
Boil the ravioli in batches until they float then fry for a few minutes.
I put them on a bed of squash sauce which was the rest of the roast squash blended with some alspro soy cream and seasoning.
by donginandton