Fine dining
Ravioli Crackers
![cooktime]()
Cooking time55 min![preptime]()
Prep time15 min![servings]()
ServingsPortions 4
- 1 cup Violife Cheddar style shreds
- 3/4 cups Violife Creamy Original
- 1/2 cup grated Violife Parmesan style, to serve
- 500 g Vegan fresh spinach pasta dough
- Semolina, for dusting
- 1 butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp dried red chilli flakes
- 1 tsp nutmeg
- 1 1/2 cups (200g) cooked chestnuts, finely chopped
- fresh sage leaves
- Clementine zest
FOR THE SAUCE:
- 1/2 cup plant-based butter
- 4 clementines, juice and zest
- 2 garlic cloves
- 6 sage leaves
- For the filling, place the butternut squash in a roasting tin, drizzle with olive oil, red chili, nutmeg and roast in a preheated oven at 350°F (180°C) for 50 minutes.
- In a large bowl add chestnuts, Violife Cheddar style shreds, Violife Creamy Original and toss. When the pumpkin is ready, add it to the bowl and mix with a fork. Allow to cool completely.
- Roll out the pasta dough on a lightly semolina floured surface to 2cm thickness. Cut into rectangles of 15cm x 12cm.
- Spoon 2 tablespoons of filling into each rectangle, fold over and twist the sides like a candy wrapper. Repeat with all the filling and dough.
- To make the sauce, melt the plant-based butter in a pan, sauté the garlic and pour clementine juice. Simmer until fragrant and remove from heat. Add the sage leaves.
- In a large pan of boiling salted water cook the pasta for 3 to 4 minutes. Remove and place into the sauce. Stir well until evenly coated and serve.
- Sprinkle with Violife Parmesan style and clementine zest and enjoy!
