Squash Ravioli

Squash Ravioli

Ingredients:
2 garlic cloves, minced
4 oz/115 g firm tofu,

Directions:
with Almond-Crumb Topping
drained, pressed (see
), and pureed
½ tsp salt
1
Preheat the oven to 400°F/200°C/gas 6. Cut the squash in
44 eggless wonton skins
half lengthwise and scoop out the seeds. Place it, cavity-side
½ cup/60 g Almond-
down, on an oiled baking sheet/tray and bake until tender
Crumb “Parmesan”
when pierced with a paring knife, 20 to 30 minutes. Let the
()
squash cool, then scoop out the flesh and puree it.
4 2
SERVES In a medium sauté pan, heat 1 tbsp of the oil over medium-
high heat. Add the onion and sauté until it softens, then reduce
the heat to low and cook for 10 minutes to bring out its sweet -
ness. Add the garlic and squash puree, and raise the heat to
medium, stirring and scraping the pan to reduce the squash
to two thirds of its original volume, or about 1 cup/235 ml.
Let the mixture cool to room temperature. Stir in the tofu
puree and salt.
3
Bring a big pot of water to a boil for cooking the ravioli.
Get a cup of cool water (for sealing them) and a piece of
parchment/baking paper, a silicone baking mat, or floured
baking sheet/tray (to put the ravioli on as you assemble
them). On a counter or cutting board, spread 22 of the wrap-
pers. Using 1 tbsp filling for each, form a ball and place it in
the center of each wrap. Dampen the wrap’s edges with a
little water and top with another wrap, carefully pressing the
edges together to seal. Transfer each of the ravioli to the
prepared pan. If not cooking immediately, cover with plastic
wrap/cling film for up to 5 hours.
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