Vegetarian Christmas recipe – open ravioli filled with a layer of mushroom masala, another layer of saffron and chilli spiced butternut squash and topped with coriander and parsley pesto

11 Dec

Vegetarian Christmas recipe - open ravioli filled with a layer of mushroom masala, another layer of saffron and chilli spiced butternut squash and topped with coriander and parsley pesto

Vegetarian Christmas recipe – open ravioli filled with a layer of mushroom masala, another layer of saffron and chilli spiced butternut squash and topped with coriander and parsley pesto



I have a fabulous new recipe for nut roast’, my friend told me yesterday. Apparently it is different and definitely not dry.

‘What shall I make for my in-laws’ my neighbour asked. ‘I’m planning a mushroom pie’.

‘Well, I suppose we could all have turkey and the vegetarian can have the vegetables and some vegetarian gravy’. Said one of the ladies emailing me this week.

‘I might just get something vegetarian from Marks and Spencer’s or Waitrose and I’m sure it’ll be lovely’ proposed another.

I’m not mocking the traditional nut roast that is rich and nutritious. It doesn’t have to taste like dehydrated sawdust, honestly it doesn’t. And mushroom pie? Nothing wrong with it. I am sure you know how I feel about mushroom risotto but mushroom pie I can eat…and then I feel a bit icky.

So, here’s a colourful option for Christmas that has a balance of spicy and creamy mushrooms, sweet and spicy butternut squash and a punchy and herby coriander and parsley pesto on top. Lovely slippery pasta, some toasted cashew…it just looks and tastes special and that is what is about at Christmas I reckon.

To serve 4

To make the mushroom masala
250g chestnut mushroom, sliced
125g ricotta cheese
Salt to taste
2 cloves of garlic
One red onion, finely diced
3/4 tsp garam masala
1 tsp ground coriander
1 tsp cumin seeds
1 tbsp oil

To make the butternut squash filling
1/2 peeled and grated butternut squash
1 tsp chilli flakes
A good pinch of saffron
Salt to taste
1 tbsp cooking oil

To make the pesto
30g coriander, finely chopped
30g pesto
2 tbsp sesame oil
One chilli
Salt to taste

You will also need
A handful of toasted cashew nuts
Extra virgin oil for drizzling
6-8 large, fresh lasagne sheets

Method
1. To make the butternut squash filling, heat the oil in a pan and the add the butternut squash. Sauté for a minute then add the chilli flakes, salt and saffron. Cook until it is soft enough to squash between fingers, but it should not go mushy. It should take approximately 7-8minutes.
2. To make the mushroom masala, heat the oil in a pan and add the cumin seeds. When they sizzle add the red onion, then salt and sauté for a couple of minutes. Stir in the coriander powder and then the mushrooms and garam masala. Sauté for two minutes before adding the ricotta. When the ricotta is bubbling, cook for 3 minutes.
3. To make the pesto, simply combine all the ingredients in a grinder and blitz it together until it is fairly smooth.
4. When you are ready to serve, boil the pasta sheets per packet instructions. Wash and drain the lasagne sheets and then again in hot water.
Cut the sheet in half, then half again so that you have 8squares. Layer each square with 1tbsp. Mushrooms masala, then place another square on top of that. Place 1tbsp. Of butternut squash filling on that layer and place one more layer and top it with a tsp of pesto. Serve immediately with a sprinkle of toasted cashew nuts.

This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,

 

12 Responses to “Vegetarian Christmas recipe – open ravioli filled with a layer of mushroom masala, another layer of saffron and chilli spiced butternut squash and topped with coriander and parsley pesto”

  1. Deb December 11, 2013 at 11:56 pm #

    Eating as a vegetarian on feast days need not be boring or lacking in festive flavor. The open ravioli is just enchanting!

    • Deena Kakaya December 12, 2013 at 12:10 am #

      Hi Deb, fab to hear from you. I’m with you, there are ways… Here’s a pretty one xx

  2. mjskit December 12, 2013 at 4:28 am #

    Clever idea Deena! First of all, it’s gorgeous and secondly, it looks delicious!

    • Deena Kakaya December 12, 2013 at 8:30 am #

      Hello, thanks for stopping by! Thank you for your generous comment on This recipe, it’s pretty isn’t it. Winter does offer seasonal jewels for us to use. Xxx

  3. Namrata December 13, 2013 at 12:14 pm #

    Mushrooms, pasta, pesto – simply fabulous. Very nice recipe.

    • Deena Kakaya December 13, 2013 at 1:25 pm #

      Hi Namrata, thanks for stopping by and leaving a kind comment. I like the balance on this recipe and it’s so easy to do! I hope you’ll try it x

  4. Joanne December 13, 2013 at 1:08 pm #

    Ravioli stacks!! These are so fun! I love all your different fillings in each layer.

    • Deena Kakaya December 13, 2013 at 1:24 pm #

      Hi Joanne, yes they are fun! And surprisingly easy…I like that combo ;) so glad that you like the look of these x

  5. Rachel Cotterill December 13, 2013 at 2:31 pm #

    I love a good nut roast (as long as it IS a good one), but I can be quite traditional about Christmas :) This looks so yummy, though. And fairly light as well.

    • Deena Kakaya December 13, 2013 at 3:39 pm #

      Hi Rachel, thank you for stopping by! Yes, a good nut roast does feel Christmassy, as long as it’s a good one! I’m glad you like this recipe, it is indeed not too heavy, which allows for all that festive grazing! Xx

  6. kellie@foodtoglow December 13, 2013 at 3:55 pm #

    Loads of lovely flavours and colours in one bite. Beating the bland!

    • Deena Kakaya December 13, 2013 at 3:56 pm #

      Hello lovely Kellie, yes indeed….it’s quite seasonal and festive too xx

Let me know what you think about this recipe

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