Squash & #Dairyfree Ricotta Ravioli with Sage #Dinner

With the weekly CSA delivery we have been getting squash; no, not Thai inspired soup again {even so I love it} we needed something different.  Then I remembered the recipe for Vegan Ricotta I pinned a couple of weeks ago and voila - yes, Ravioli.  Now, please do not be too harsh on the pictures as this is the first time I made Ravioli.  Okay - so I cheated a little bit because I did not make the pasta dough myself but we have Pastaworks right down the street...the fresh pasta is so delicious :) You can either buy it by the sheet, or get it cut.  There are always a few different flavors.  I chose sheets of fresh herb pasta...it worked very well with the squash.

Now do you want my honest opinion on this dish?  Okay - it was very good but I have to work on the stuffing and cutting part. BUT - the Vegan Ricotta?!  It is so fantastic - I am so thrilled!!! It works and tastes so good :)  Yay...

Part One - Dairyfree Ricotta - for ease of use I will restate 

1 Pack 12 oz. Silken Extra Firm Tofu
1/2 tsp. honey
1    tsp. apple cider vinegar
1    tsp. salt or more to taste

1. Using a fork smush the tofu in a bow, add all the other ingredients into the mashed tofu. Mix it
    up thoroughly and use as would "cow" Ricotta

Part Two - Bake Acorn Squash

1 medium sized Acorn Squash

1.  Preheat oven to 350F;

2.  Rinse squash, and cut through the middle. Clean out all the seeds {reserve if you like baked 

     seeds};

3.  Putting squash cut side down into a baking dish bake at 350F for about 30 minutes or until

     squash is soft when pierced with a knife

4. {Optional} at the same put reserved seeds in another baking dish and bake for the same amount of 

    time

Part Three - Filling, Stuff, Cook, and Serve

Squash Pulp from Part Two

Dairyfree Ricotta

1/2 C Parmesiano Regiano {optional}

Salt

Pepper

Nutmeg - Sage

4-5 Sheets of fresh pasta {laid out one at a time}

Olive Oil - handful of fresh sage leaves

1. Mix squash with Dairyfree Ricotta and Parmesiano  in a bowl.  Add salt, pepper, nutmeg {be careful 

     add only in small amounts}, and crumbled sage if using to taste 

2. Lay out pasta sheet and place dollops of filling onto the sheet {I made about 6 per sheet}, place

    second pasta sheet on top and cut with cutter {I actually have a ravioli cutter}; press fork down

    along the edges to keep ravioli together.

3. Bring water in a large pot to a boil - pop ravioli into water; remove from heat when they float back to 

    the top. Remove immediately from water.

4. Heat olive oil and when hot add sage. Fry up, add salt and pour over the cooked ravioli on a 

    serving platter.

We served ours with more Paremsiano Regiano to taste :)