Butternut Squash Ravioli With Sautéed Mushrooms [Vegan, Gluten-Free] – One Green Planet

1. Warmth a big sauté pan or wok on medium warmth. Soften the coconut oil, then add the garlic and a pinch of salt.
2. Prepare dinner, stirring constantly, till mushy, about two minutes. Don’t permit the garlic to burn.
3. Add the mushrooms and prepare dinner, stirring typically, till they’ve softened, about 5 minutes.
4. Stir within the olive oil, parsley, and salt, and pepper, to style. Take off the warmth and put aside.

To Make the Filling:

1. Add the butter beans, cashews, dietary yeast, spinach, lemon juice, garlic, olive oil, sea salt, nutmeg and black pepper, to the bowl of a meals processor.
2. Course of on excessive till clean (if the combination is a bit of dry, add water or broth, 1 tablespoon at a time till the appropriate consistency is achieved).

To Make the Ravioli:

1. Convey a medium pot crammed midway with salted water to a boil.
2. Utilizing a mandolin, very thinly slice the squash neck (I take advantage of the tremendous skinny blade) into 24 slices. You would additionally do that with a really sharp knife. Save the leftover squash to make squash soup.
3. Add the squash slices to the boiling water, and prepare dinner till tender, however not breaking up, about 1 1/2 minutes.
4. Lay 12 ravioli slices on a slicing board, and add about 1 teaspoon of filling to the middle. Prime with a second slice.
5. Reheat the mushroom combination if wanted, and separate into 4 plates or bowls. Prime with three ravioli every, drizzle with a bit of olive oil and additional parsley, and edible flowers and crimson pepper powder, if utilizing.
6. Serve instantly.