• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • twigg studios

    a british baking blog

    • Home
    • BLOG
    • WORKSHOPS
      • One to one
    • SHOP
    • PORTFOLIO
    • Contact
    • hire me
    • ABOUT ME
    • NEWSLETTER
    October 30, 2017

    vegan pumpkin and chestnut ravioli with crsipy sage

    recipe

    I love it when I get together with Kimberly from the little plantation and Silvia from salvia and limone as we always make them yummiest things. its so fun to cook and take photos with two like minded talented women. when I am at home in Devon I’m on my own most of the time so its nice to get together with people who have similar interests. this time we made something savoury and made these tasty little vegan raviolis. when Silvia was young she said her grandma would pan fry them for the children as it was quick, Silvia is from Liguria in Italy, a place I really really want to visit, the rolling pin we used to make the ravioli is typical of Liguria. you should be able to find one of ebay or amazon.. they were really tasty and it always surprises me how much flavour you can get in vegan recipes. we used miso to boost the flavour of these. instead of cheese we used ground almonds and weirdly it works so well. I made the dough with a mix of plain and wholemeal flour so they had a really lovely earthy taste, and if pumpkin wasn’t seasonal enough for you we also added chopped roasted chestnuts. after they where pan fried with sage we sprinkled the ground almonds over and a little balsamic vinegar which I am in love with. I use it in so many recipes. the other day my partner said to me he didn’t get my obsession with balsamic vinegar and it made me question our relationship lol.

    this isn’t the first time we have cooked together we also made this vegan tres leches layer cake as well as these to-die-for cinnamon buns and we made a yummy focaccia that is based also on a Ligurian recipe,

    INGREDIENTS FOR THE RAVIOLI FILLING:

    1 small butternut squash, seeds and skin removed

    a dash of olive oil for roasting

    85g ground cashews or ground almonds (almond meal)

    3 tbs of miso paste (we used soya free light miso from Tideford Organics, but dark miso would also work)

    1/2 tsp ground nutmeg

    black pepper, to taste

    100g cooked chestuts, roughly chopped

    INGREDIENTS FOR THE PASTA:

    250g plain flour

    150g wholemeal flour

    1 tbs olive oil

    250ml/ 1/4l luke warm water

    To serve:

    a drizzle of balsamic vinagre and/or olive oil

    a sprinkle of ground almonds (to taste)

    fried sage leaves

    To make

    Pre-heat the oven to 180C/350F.

    Peel and de-seed the butternut squash, place on a prepared baking tray and drizzle over some olive oil. Roast for 25 minutes or until soft.

    Whilst the butternut squash is in the oven, prepare the pasta dough by combining the 2 flours with the salt, olive oil and water. Knead and combine by hand until a sticky dough has formed. You can sprinkle some flour onto your surface to stop the dough from sticking to the worksurface or your hands. Knead for another 10 minutes or until the dough firms up and stops sticking to your hands. Add extra flour if need be.

    Set your pasta machine (we used one sold in IKEA) at it’s thickest setting. Sprinkle over some flour so the dough doesn’t stick to the machine and feed through the pasta machine. Repeat 2-3 times on a thinner setting each time until the dough is thin enough to make for a light ravioli, yet thick enough not to break on handling. Set aside

    At this stage the butternut squah should be done. Remove from the oven, let cool slightly before mashing the butternut squash with a fork. Measure out about 1 cup of mashed butternut squash, place the cup of mashed butternut squash in a food processor with the ground nuts, miso paste, ground nutmeg, pepper and chopped chestnuts and mix until well combined.

    if you have a ravioli rolling pin Lay out 1 thin sheet of pasta and spread the filling about 0.3 cm thick filling all over a pasta sheet, cover with a second sheet and press firmly the pin while rolling over the pasta. You can merge few sheets together  with the help of a regular pin then cover with filling and equal sheets merged together. Or you can work on each separately, fill and cover with an other sheet, then you can cut with a knife. if you don’t have a ravioli pin you can lay out on a 1 sheet of pasta and add the filling in quantities of 1 teaspoon at a time. There should be about 1 cm of empty space between each teaspoon of filling.
    Next place the second sheet of pasta dough on top, press around your filling so the two sheets bond together, and use a ravioli cutter to create the desired ravioli shape you’re after.

    Once the ravioli is made, place a large pan on a medium heat, add some olive oil and pan fry the ravioli, 1 minute on each side. Make sure the pan you use is quite large so you can fry about 20 at once. We did just that and made about 100 ravioli in 5 batches of 20.

    Once the ravioli is done, pan fry the sage leaves (if using) and serve the ravioli and pan fried sage leaves immediately with the blasmaic vinegar, olive oil and sprinkle of ground almonds/nutritional yeast (if using). Enjoy!

     

    Tip 1: You can use sweet potato or pumpkin instead f butternut squash. Just measure out 1 cup of cooked sweet potato or pumpkin and you should be good to go.

    Tip 2: You can use different kinds of flours. You may have to slighty adjust the water/flour ratio though ;).

    Tip 3: If you’re not vegan you can use ground cheese in place of ground nuts or nutritional yeast.

    Tip 4: Haven’t got a pasta machine? You can also roll out the dough with a rolling pin. Just make sure the dough is thin enough.

    Tip 5: We decided to pan fry the ravioli but you can also roast it in the oven or boil it in lightly salted water. Up to you.

    You might also like

    • stem ginger cheesecake

      Stem ginger cheesecake with rhubarb

    • workshop in coorg photos and a indian inspired hummingbird cake

    • blood orange roast chicken

    SIGN UP TO GET MY NEWSLETTER

    Reader Interactions

    OLDER
    NEWER

    14 Comments

    1. Kimberly/TheLittlePlantation says

      October 30, 2017 at 9:42 am

      Love these images and your words. Thank you Aimee.
      I so wish I’d taken a shot of that amazing pumpkin. What a beauty.
      Big hug
      K

      • aimee says

        October 30, 2017 at 2:15 pm

        thank you Kimberly I love cooking with you xx

    2. Ruth Miranda says

      October 30, 2017 at 10:16 am

      Whenever someone questions balsamic vinegar I always question said person’s sanity, rally. What is there no to loooove about it? I use it in everything too, it adds such depth!!

      https://bloglairdutemps.blogspot.pt/

      • aimee says

        October 30, 2017 at 2:16 pm

        ha ha yes its mad I love It and use it to boost the flavour in loads of sauces x

    3. Silvia says

      October 30, 2017 at 10:20 am

      Love your photos Aimee was so much fun to work again together! Love Silvia xx

      • aimee says

        October 30, 2017 at 2:17 pm

        thank you silvia me too xxx

    4. Anna says

      October 30, 2017 at 1:37 pm

      Love this one Aimee! In love with every single image in his post, and the recipe sounds delicious! Beautiful work ladies, as always!

      • aimee says

        October 30, 2017 at 2:18 pm

        thank you so much anna xx

    5. Mina Park says

      October 31, 2017 at 2:36 am

      These ravioli look divine! Your sense of style is so distinct and inviting. I want to dive into your images! x

      • Aimee says

        October 31, 2017 at 10:14 pm

        Thank you so much Mina. They where really yummy xx

    6. ellie | from scratch, mostly says

      October 31, 2017 at 8:19 pm

      Woww this looks so good, Aimee!!!

      • Aimee says

        October 31, 2017 at 10:15 pm

        Thank you Ellie x

    Primary Sidebar

    Hi there, I'm Aimee

    A food and photography lover. Welcome to Twigg studios. If you would like to find out more about me then head to my bio.

    LOOKING FOR SOMETHING?

    Sign up for my free visual storytelling guide

    Categories

    • baking (69)
    • cake (25)
    • dinner (12)
    • pasta (10)
    • photography (1)
    • recipe (172)
    • sweet (44)
    • tips (6)
    • Travel (6)
    • Uncategorized (827)

    On the cover of Where woman cook

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    Instagram Slider

    • An old shot from this time a few years ago. I’m so excited that the warm spring sunshine is back, as in the evening the light is so beautiful. It makes the most mundane of things like this amaretto biscotti dough look magical. I find that I am exhausted by the time it’s shining perfectly on the table recently though. Hopefully I will have the opportunity to create with it soon as I love harsh light. Pablo has got into the habit of waking me up at a silly time in the morning. By the evening I feel like I
    • British Strawberries, Toile de Jouy and a funky plate I found for £2.50 in a charity shop. The beginnings of a vin santo and strawberry parfait/tiramisu number. I hope your week is going well. #strawberries #seasonalsimplicity #flatlatfood #toiledejouy #hauecuisines #foodfluffer
    • I have not baked a cake since Christmas, it seems very unlike me. I used to make lots of cakes. I thought you might miss seeing them so here’s one of my favourites I made with @her_dark_materials a while ago. I loved how pretty it was with the wild strawberries from her garden. Ros shared her photo of it again the other day and I thought I would do the same. I really fancy baking one, especially now British strawberries are coming into season. It will probably be something smaller though as it’s just the two of us. I have
    • The last slice. Lemon meringue cheesecake recipe. Base 200g digestive biscuits (or any you like) 75g butter, plus a little for the tin Cheesecake layer 250g mascarpone 200g cream cheese 90g double cream 2 eggs 2 yolks (save egg whites for meringue in a clean bowl) 80g caster sugar Zest of 1 lemon 1 tsp Vanilla bean paste Curd Topping Juice of 2 lemons Zest of one 1 whole egg 1 yolk 65g caster sugar 45g butter Pinch of salt Meringue (approx) 60 egg white 120 g caster sugar Line a 20cm springform cake tin Preheat the oven to 180c
    • Making some pasta and had to take a moment to appreciate these beautiful eggs. I love all the different colour shells. The sun is out today and it’s wonderful, it really feels like spring. I hope you are having a wonderful week. #eggs #seasonalsimplicity #flatlaystyle #still_life_gallery #hautecuisines #foodfluffer #foodphotography #onvtable #f52grams #bonappetit
    • Elderflowers infusing in milk from my last recipe. I had originally planned to make a panna cotta with it, but then changed my mind and did the clafoutis. A few of you asked questions about what you can do with elderflowers so here are some suggestions. You can make a cordial or syrup, this is the most popular thing to make. It’s really easy, you will find lots of recipes for it online. The cordial can be used in so many things. It would be hard to list them all but here are a few. To flavour cakes, frostings, bakes.
    • Back in March we had a little weekend escape with @uniquehomestays We stayed at “the lost music hall” hidden in the south hams valley in Devon. Forgotten for years it had been reclaimed by nature, before being lovingly restored. The music room, complete with its very own Piano takes up the whole of the bottom floor. The house was enormous, I felt quite tiny wondering around it. The place was absolutely beautiful. Oak parquet floors and panelled walls gleam from the sun coming through the large windrows. You know I love a kitchen, what do you think of this one?
    • Elderflower season. I love their heady musky scent. I always look forward to this time of year. I went out and picked a basket of them yesterday and I have been baking with them today. I was inspired to take some quick photos of them in the basket. There are so many things that you can do make them. I will share the recipe of what I made soon. I did a video for it, but it takes me forever to edit as my computer is so slow I hope that you will have a lovely weekend. #elderflowers #basketbythedoor #edibleflowers
    • Leek and potato Galette experiment for dinner the other day. I wasn’t really sure how this would pan out, but it was a yummy one. It was prettier in my imagination than in real life though. It was a nutty walnut pastry (I need to work on that as my recipe is better baked in a tin as it’s really short and crumbly) with a layer of cheesy béchamel sauce. then I cooked the leeks in some sage butter, and sautéed the thinly sliced potato with some leek and garlic and arranged them on top like a flowers. then baked
    • I haven’t made Ukrainian paska bread before, but I have seen it shared at Easter time each year and thought how delicious it looked. Often it is made in tall deep tins, but I don’t have any tins like that. I saw some smaller braided ones online, so I decided to give that a go. My attempt reminds me of a basket. The dough is similar to a broiche and is made with milk, eggs, butter and sugar. This loaf is flavoured with orange and sultanas that I soaked in the orange juice. It smelt so wonderful baking in the
    • I baked this lemon meringue topped mascarpone cheesecake at the weekend, and I have to say it was so delicious, I ate quite a few slices. It was so light and airy and the tartness of the lemon curd on the top went so well with the creamy mascarpone cheesecake layer. I can’t wait to share the recipe, but I will make it again just to check that I have the quantities and timings right. It’s a baked cheesecake, but a really easy one, baked at a low temperature. I thought I would try a different shot than usual, it
    • Have you been busy in the kitchen making any Easter themed bakes? I wish I had chance to make some more delicious breads like this Ukrainian paska bread and some more flowery hot cross buns (swipe to see them), but I have been dog sitting this weekend. I did get to enjoy a shop bought hot cross bun for good Friday yesterday though. It’s been so lovely to see all your flowery hot cross buns. I had wanted to attempt baking some other European Easter breads on the lead up to Easter, there are so many. l wanted to try
    • Sharing an old photo from a few years ago in Provence, because I like it. Such fond memories of that week. That floor was crying out to be photographed. I love anything lemon flavoured, it’s such a delicious fruit. It’s one of my favourite things to bake with. Citrus season is so colourful, I’m sad it’s almost coming to an end. What is your favourite citrus fruit? I have a few beautiful Sicilian lemons at the moment, I’m going to use them to remake the cheesecake to check my recipe. The last one got demolished so quickly. I hope you
    • I scrolled back and realised I hadn’t shared my frankendessert from the other week. A science experiment really, A cheesecake baked inside a pavlova. I wanted to see if it was possible Turns out it is, but I need to work out a few creases. Apparently it’s world baking day, I had no idea until a moment ago. There are so many different days for things it’s hard to keep up . Though to be honest, I wasn’t actually sure what day of the week it was until a moment ago either. I thought it was Wednesday . I didn’t
    • Pablo waiting for his cheese dog biscuits. My brothers dog Ralph came to stay over Easter, so on Sunday we made dog biscuits together. I couldn’t get a photo of them both together as they were moving around too much I thought it might end up in disaster but it was really fun. The recipe I used was from @theartoftreat beautiful treat book. it is full of really fun recipes for dogs. I have been wanting to bake from it since Natalia kindly sent me a copy. I highly recommend it, These biscuits were a big hit with them and
    • An old photo from a trip to puglia a few years ago. I’m sharing it again today as I had a dream about it last night. In it I was there eating Taralli. Those little crackers are so addictive, have you tried them? Most of my dreams involve food I have eaten or want to eat. My jaw hit the floor when walked into this place. I especially loved this corner. that beautiful sink and the curved ceilings!. I have a bit of a soft spot for kitchens and I thought you might enjoy seeing it as well. This kitchen
    • Hope you had an ‘egg’cellent weekend. sorry I couldn’t help myself. It’s a bank holiday here in the U.K. so I spent the afternoon at the beach with my brothers and our dogs. I’m exhausted now, it must be the sea air. I hope your week has started well. I thought I would dig this old photo out from a few years ago when I was in Australia with @georgie_dolling and @joefilshie #easter #still_life_nature #still_life_gallery #seasonalsimplicity #chasinglight #eggs #lifeandthyme #verilymoment #springtime #naturephotography
    • An old favourite from last year at @her_dark_materials house. I can’t wait to go and visit again. Ros has the most beautiful garden full of borage. It’s always a joy to cook with it. I love it’s pretty shape and colour. I haven’t baked or photographed much recently so I have nothing new to share. I had planned to make a carrot cake but the time seemed to disappear. I feel a bit lost at the moment and don’t know what to share on here. I have enjoyed experimenting with video, but I feel confused what part of a recipe
    • I hope you are having a relaxing weekend. This photo from a few weeks ago sums up my Sunday mood. Lounging around eating yummy things. I spent yesterday making a new recipe video, I will share it tomorrow. It involves roasted strawberries and creme fraiche. I’m quite excited about it, it feels a bit different to my other videos. I must admit that I am enjoying learning something new. I steered clear of video for so long. I still have so much to learn but it’s nice to try new things, even if posting it here is like posting into
    • I have been eating as much wild garlic as I can while the season lasts. It’s such a yummy addition to most of the meals I have been making. I just chop a handful up and add it in. I need to go back and visit this spot with my camera and get another photo as it’s in flower now and looks really beautiful. I usually love to make a pie with it, so that’s my next plan. The flavour gets less intense once it has flowered so you might find you need to add more. I collected a big
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    LOOKING FOR SOMETHING?

    Visit Twiggstudios's profile on Pinterest.

    Recent Posts

    • A weekend at The lost music hall with Unique homestays
    • Beetroot rose tart
    • Chimney cakes Kürtöskalács
    • Gingerbread choux bun wreath
    • Brown butter gingerbread and edible cookie box

    HELP

    • HOME
    • ABOUT ME
    • CONTACT ME
    Get in the know.
    Sign up with your email address to receive news and updates.
    As a welcome you will receive my presentation on visual storytelling
    Thank you for subscribing!

    INFO

    • E-mail Me

    twigg studios © 2023 - DESIGNED BY HERPARK STUDIO