2 TBSPS extra-virgin olive oil 1/4 pound silken tofu 2 cups unbleached flour 1/2 tsp salt 2 TBSPS water
2 cups cooked butternut squash 3 TBSPS extra-virgin olive oil 1 cup onion, finely chopped 1/2 cup chopped pecans 2 TBSPS fresh minced sage Salt Black Pepper
1 stick Earth Balance margarine 1 granny smith apple, thinly sliced 4 fresh sage leaves (whole) 1 tsp pumpkin pie spice 1/4 cup white wine Salt
1) Combine tofu, oil, water, salt in the blender and blend until smooth.
2) Sift the flour onto a (clean) tabletop. Pour the tofu mixture onto the flour and begin to knead the flour into the tofu mixture. If the paste does not absorb all of the flour, add a little water and continue to knead.
3) When the pasta has a firm, elastic consistency (and is not too sticky), cover with waxed paper and let rest for 1 hour at room temperature.
4) While you are waiting on the pasta dough, slice the butternut squash in half (if you are using fresh squash) and place each half face down on a cookie sheet. Bake for 45 minutes at 350 degrees F.
5) Remove the squash from the oven and scoop out the flesh. Mash the scooped-out flesh with a fork and set aside.
6) Warm the oil in a skillet. Add the onions and saute until brown (about 10 minutes). Add the pecans and saute for a few minutes more. Add the squash, mixing until it is heated through. Stir in sage and salt and pepper (to taste). Remove from heat.
7) Roll out the pasta dough and use a ravioli press to form the ravioli. Add one teaspoon to the center of each ravioli before folding a second square of ravioli dough on top.
8) Boil the ravioli for 3 minutes.
Melt 1 stick of Earth balance in a small sauce pan. Once the margarine is completely melted, add fresh sage (make sure that the stove is on medium-low so that the sage doesn't burn). Add the granny smith apple slices and pumpkin pie spice. Saute for about 3 minutes (untilthe slices become transparent but before they start to dissolve), stirring constantly. Add white wine, salt, pepper. Remove from heat after 1 minute.
Put the ravioli on a plate and pour the apple mixture over the ravioli.
(The ravioli recipe comes from The Voluptuous Vegan. The sauce is my own creation)