|200||g||White Wings Plain Flour|
|15||mL||Crisco Vegetable Oil|
|5||g||White Wings Cornflour|
For the pasta mix, place the White Wings Plain Flour, salt and Crisco Vegetable Oil in a food processor. As a replacement for eggs, juice spinach leaves. This substitutes the liquid content that eggs would bring to the mixture. Take the mixture out of the machine and knead it by hand for two minutes on a floured bench, then wrap in cling film and leave on the side for an hour to allow the dough to rest.
Once it has rested, slice the dough into portions, then flatten it and place it through a pasta machine until it becomes really thin. Each time you place the dough through the machine, go down a notch – this ensures it thins out during the process.
To make the stuffing, combine the roasted pumpkin, turmeric powder, salt, pepper, sage leaves and White Wings Cornflour in a food processor and mix until it becomes smooth.
Lay the pasta sheets across the bench and place spoonfuls of mixture along, leaving three centimetres between them. Top the stuffing with pine nuts for texture and a dollop of almond cheese. To keep the dish vegan, use water to help seel the pasta. Press down between all the spaces and make sure there are no air bubbles. Place the pasta to the side to dry for a little while before cooking.
After soaking the cashew nuts in the water for two hours, place them in a blender with salt and nutritional yeast – blend until it forms a thick, cream-like consistency. Then, pour the mixture into a pan on a low heat to create a sauce.
Place a pot of salted water on the stovetop. Once it begins to boil, cook the ravioli for about five minutes to ensure the pasta sheets are cooked and not too chewy. Drain the pasta and place on a bed of the cashew cream sauce in a bowl. Top with toasted pine nuts and crispy sage leaves.
Want to know more about the vegan diet? Check out our in-depth vegan resource guide.