Butternut Squash Ravioli With Sautéed Mushrooms [Vegan, Gluten-Free] – One Green Planet

1. Heat a large sauté pan or wok on medium heat. Melt the coconut oil, then add the garlic and a pinch of salt.
2. Cook, stirring continuously, until soft, about two minutes. Do not allow the garlic to burn.
3. Add the mushrooms and cook, stirring often, until they have softened, about five minutes.
4. Stir in the olive oil, parsley, and salt, and pepper, to taste. Take off the heat and set aside.

To Make the Filling:

1. Add the butter beans, cashews, nutritional yeast, spinach, lemon juice, garlic, olive oil, sea salt, nutmeg and black pepper, to the bowl of a food processor.
2. Process on high until smooth (if the mixture is a little dry, add water or broth, 1 tablespoon at a time until the right consistency is achieved).

To Make the Ravioli:

1. Bring a medium pot filled halfway with salted water to a boil.
2. Using a mandolin, very thinly slice the squash neck (I use the super thin blade) into 24 slices. You could also do this with a very sharp knife. Save the leftover squash to make squash soup.
3. Add the squash slices to the boiling water, and cook until tender, but not breaking apart, about 1 1/2 minutes.
4. Lay 12 ravioli slices on a cutting board, and add about 1 teaspoon of filling to the center. Top with a second slice.
5. Reheat the mushroom mixture if needed, and separate into four plates or bowls. Top with three ravioli each, drizzle with a little olive oil and extra parsley, and edible flowers and red pepper powder, if using.
6. Serve immediately.