Butternut squash ravioli

Steps

1. Preheat the oven to 180°C.
2. Wash squash under running water to remove any dirt or debris.
3. Pierce the all over with a knife to allow any steam to escape.
4. Place on a tray and roast for about an hour, or until easily pierced with a fork.
5. Cool for about ten minutes then peel off the skin.
6. Cut in half and scoop out the seeds and the strings.
7. In a dry pan add the chopped pecans and toast until lightly browned, stirring occasionally.
8. Once browned remove pecans from the pan and put it back on heat with some olive oil.
9. Cook the onion and garlic in the pan until browned.
10. Add the butternut flesh to a bowl. Mash with a fork until smooth. Stir in the silken tofu.
11. Add the onions and garlic, nutritional yeast, vinegar, nutmeg, salt and pepper. Stir until completely combined.
12. Lay out the dumpling wrappers on a clean surface. Place 2 teaspoons of filling in the centre of each.
13. Get a small bowl of water, wet your index finger and moisten around the edge of the wrapper.
14. Add another wrapper on top and press the edges together to seal. Use a fork to crimp and better seal the edges.
15. In a large pot of gently boiling water drop the ravioli. Boil until they float for about 5 to 8 minutes.
16. Heat a pan then add butter and 2 crushed, unpeeled garlic cloves. Allow the garlic to infuse the oil.
17. Add one sprig of rosemary and cook for about 15 seconds.
18. Add a few ravioli, season with salt and pepper. Cook until browned on the bottom. Repeat.