Breadfruit Ravioli with Calabaza Squash Filling (Extras: Vegan Brown Butter Sauce)
I have been tossing around an idea in my head for a while about Caribbean food and I want to bring that idea into reality. I will not say much yet but let this post be a hint to what is coming from me in the future. I am going to create a modern Caribbean cuisine that focusses on vegetable cuisine. Enough said.
Today I present to you homemade pasta with a twist. You know how pasta is mostly dependent on eggs well I substituted the eggs with Breadfruit which is a common starchy vegetable common in the Caribbean. For more info on Breadfruit click here. Do not get dishearten as you can do the ravioli without the breadfruit and you would still get nice pasta but, breadfruit lends its starchy structure to making tender ravioli and tender pasta in general. I have been doing some research on breadfruit independently using my scientific background and I will be sending proposals to governmental organizations soon to make use of this food in food processing as soon as possible. There is great potential in the breadfruit and the Caribbean people are sleeping as usual.
NOTE TO PEOPLE LIVING OUTSIDE THE CARIBBEAN: you can make this pasta without the breadfruit it would work, you can use local pumpkin where you live and not Calabaza.
Calabaza Squash Filling
3 heaping tablespoons butter
2 bay leaves
2 shallots finely minced
2 cups of chopped Calabaza squash or pumpkin
1 1/2 tsp fresh thyme
1 1/2 tsp fresh sage
1 tbs nutritional yeast flakes
1 cup soy milk regular not too sweet
large pinch nutmeg
salt and pepper to taste
1 1/2 tsp arrowroot flour or cornstarch.
Heat butter up ( I used Earth Balance soy free) and add shallots and bay leaves. Add squash, thyme sage, nutritional yeast, milk, nutmeg and salt and pepper. Stir well and allow to cook on low heat until pumpkin is tender. When pumpkin is tender turn off heat and mash well. Stir in the arrowroot flour and set aside to cool. Take out bay leaves.
Breadfruit Pasta Sheets Copyright Taymer Mason
1 3/4 cup all-purpose flour
1 3/4 cup semolina flour
3/4 cup mashed breadfruit
4 tablespoons olive oil
1 tsp salt
3/4 cup water or more as required
Combine all ingredients and knead well. If mixture is too wet add some more semolina flour. If the mixture is too dry add some more water.
Divide dough into two pieces and cover with plastic. Chill for two hours.
Roll thinly with a rolling-pin and pastry mat…work in some semolina flour as you roll and try to stretch the dough by putting more pressure on the rolling-pin and turning and flipping the dough often.
The spoon mixture on to the pasta dough
Cover with another sheet and use some flax meal with warm water strained to bind the two sheets together.
Then place on a lined tray with more semolina flour and refrigerate until ready to use
Now that was easy but we forgot the Sauces
Ravioli should be placed directly into the sauces and cooked for a few more minutes so that the sauce can absorb in the pasta.
Vegan Cheese Sauce for Ravioli Copyright Taymer Mason
Creamy Cheese Sauce for Ravioli Copyright Taymer Mason
2 heaping tbs butter ( Earth Balance)
1 tsp fresh thyme
2 cloves finely minced garlic…could be less I love garlic
1 tsp fresh chopped sage or dried
1/4 tsp minced Scotch Bonnet pepper or pepper flakes
2 tsp good Dijon mustard
2 heaping tsp residual pumpkin filling, optional
1 scant tsb nutritional yeast flakes
salt and pepper to taste
Add add ingredients in a pot and bring to a low simmer…stir and add in freshly cooked ravioli
Plate and enjoy
Do not feel like creamy? Here is this amazing Vegan Brown Butter Sauce made with Earth Balance.
Vegan Brown Butter Sage Sauce
3 tablespoons vegan butter
2 tsp chopped sauce
1 tsp chopped thyme
pinch of pepper flakes
1 pinch brown sugar
1 tsp balsamic vinegar
small pinch of salt to taste
Bring all ingredients to a low simmer
Add cooked ravioli to the sauce and serve hot.
WOAH…writing this was like preparing for a birth or something or the other. I am open to questions or just drolls over this one. Shoot me an email or post it on the Facebook wall if you need help.
This is the first published recipe using breadfruit as pasta…I searched for hours. Here is hoping I do not see this as an entry in a contest or sans the fat floating around the place…sorry I just had to say it again….I am done now.