I made the "Pumpkin, Sage, & Pecan Ravioli" with "Red Chili Pasta" & "White Bean Garlic Sauce" & "Frizzled Leeks" - all from "Voluptuous Vegan." I am really loving this cookbook - consistently delicious recipes! Some are quick and others are more involved (like this). I actually had it for about 2 years and never used it - I thought it was too intimidating. Poor me for waiting so long! I like how the recipes are grouped into little menus... and you can make them all together, like I did tonight, or just pluck out the individual parts that look interesting. I've got my eye on a few more recipes in the book and hopefully I'll have a chance to make them soon. (including another ravioli recipe that sounds amazing).
This was only my second time making from-scratch ravioli. I don't have any special equipment (like a pasta machine or a ravioli tray) - so I made little triangles instead of proper ravioli. You'll see I also made a few rectangles, which were fun.
The pasta dough was easy to make, and has rehydrated red chilis and flour and silken tofu, and a little olive oil in it. Fun! I remembered from my previous experience that it's important to just keep rolling and rolling until the pasta is really thin - and it turned out great this time! We both loved this dinner, Musty ate a TON. That's certainly rewarding after working so hard. There's still more filling, and a bit more dough - so I'll make up the rest tomorrow and pop them in the freezer.
The frizzled leeks were roasted with a little bit of olive oil and salt until crispy - yumola! Also the garlic and white bean sauce was very delicious. I know there's not a lot of color variation here... but the raviolis are full of butternut squash... maybe that counts for something? :)