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Ravioli Crackers

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  • Prep time15 min
  • ServingsPortions 4
vegan christmas recipes
recipe image Ravioli Crackers
  • 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
  • 1/2 cup plant-based butter
  • 4 clementines, juice and zest
  • 2 garlic cloves
  • 6 sage leaves
  1. 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.
  2. 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.
  3. Roll out the pasta dough on a lightly semolina floured surface to 2cm thickness. Cut into rectangles of 15cm x 12cm.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle with Violife Parmesan style and clementine zest and enjoy!