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Ravioli With Squash and Mushrooms

Ravioli With Squash and Mushrooms

Do not leave out your vegetarian friends or relatives during the holiday meals! Fortunately, this recipe for ravioli and squash is a total crowd pleaser.

  • 25g of butter
  • 450g of butternut squash
  • nutmeg gratingsravioli with mushrooms
  • 25g of vegetarian Parmesan cheese

For the porcini dressing

  • 1 tbsp of finely chopped porcini mushrooms
  • 2 tbsp of olive oil
  • 1 tsp of balsamic vinegar
  • 2 tsp of soy sauce

To serve

  • A pinch of saffron
  • 85g of chestnut mushrooms
  • 1 garlic clove
  • 100g of baby spinach
  • 4 sheets of lasagna

Ravioli With Squash and Mushrooms

First of all, put the butter along with the squash into a pan along with 5 tablespoons of water. Cover the pot and cook for 15 minutes until the squash becomes tender. Now roughly mash it with seasoning, nutmeg and some Parmesan. In the meantime, make the dressing.

Into a small bowl, toss the chopped porcini mushrooms along with 3 tablespoons of boiling water. Cover the boil with cling film and microwave it for one minute. Add in one tablespoon of oil along with vinegar and soy over the mushrooms.

Thirdly, boil the saffron and salt in a little water for 5 minutes to give it some color. Next, add in the mushrooms and garlic, cooking until they are done. Toss in the spinach right at the end. Boil the lasagna for one minute, until it’s tender, then put it onto a plate.

Lastly, spoon out the squash and mushrooms on top, adding a few spinach leaves too. Top with another square of lasagna, then continue with the filling. You can sprinkle Parmesan on top at the end, if you like. The squash can be made up to two days ahead, just make sure to heat it up before you use it over the lasagna.

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