Gerard's ravioli with cashew nut ricotta

Based on a recipe developed for World Vegan Day on 1 November by Gerard O’Keefe, the Heritage Auckland’s exec chef. Gerard makes his own pasta using 1 cup roasted pumpkin purée and 3 cups of high grade flour. You can use commercially-prepared pasta sheets but choose thin sheets or roll out thinly.

For the filling

1 ½ cups	Raw cashew nuts
2 Tbsp	Lemon juice
1	Garlic clove, crushed
1 tsp	Onion powder
1 pinch	Salt and pepper
2 cups	Pumpkin, diced and roasted (Main)

For the sauce and garnish

1 tsp	Saffron threads
2 Tbsp	Boiling water
8 Tbsp	Olivani
1	Lemon, finely grated rind only
¼ cup	Sage, small leaves
70 g	Hazelnuts, roasted, peeled and coarsely chopped

For the pasta

1 pinch	Flour, for dusting
500 g	Lasagne sheets, fresh (Main)

Directions

1. Soak the cashew nuts in enough water to cover for a few hours. Drain and purée in a food processor until smooth and creamy. Add the lemon juice, garlic and onion powder then season well. Purée the pumpkin separately.
2. Soak the saffron in the boiling water for 5 minutes. Melt the Olivani and add the lemon rind, saffron and sage leaves.
3. Dust the bench lightly with flour. Lay one strip of pasta on the bench and place teaspoons of the cashew nut ricotta on the pasta about 8-10cm apart. Place a teaspoon of the roast pumpkin purée next to it. Season well.
4. Lightly brush a little water around each pile of filling. Lay a second strip of pasta over the top, pressing down around the filling and removing the air pockets. Use a cutter to make your preferred pasta shape.
5. Bring a saucepan of salted water to a gentle boil. Cook the pasta gently in batches for 3 to 5 minutes. Remove with a slotted spoon. Serve topped with the sauce and chopped hazelnuts.

More pasta from Jan

• Kumara, spinach and ricotta cannelloni
• Orecchiette with anchovies and asparagus