Malta is lucky to have Daniel Mangion – I can only describe him as a pasta genius, but it doesn’t quite stop there. Not only is his pasta incredibly delicious, but he also makes vegan pasta with the most delightful and decadent plant-based fillings. Here we indulge in a Pumpkin & Cashew Cheese filling, and he really packs them up, so that when you boil them they come out perky and plumpy, just like ravioli should be. Full of flavour, and the perfect texture. They have now become a fortnightly regular treat in our household, and Zara my 9 year old is crazy over them. The sauce you make to complement such a delight must be of a high quality – that needn’t be complicated at all, on the contrary. Together a highly sophisticated culinary marriage emerges. Here is a slightly picante sauce full of rich tones for you to enjoy !
Serves 2 to 3
1 pack fresh vegan ravioli – I used Daniel’s fresh frozen Pumpkin & Cashew Cheese variety
3 to 4 Tbsp of extra virgin olive oil
4 cloves garlic, chopped
around 8 medium sized tomatoes or 350grams of good quality passata (Tomato purée) or tomato pulp
2 Tbsp tomato paste
1 tsp muscovado sugar
sea salt to taste
1 hot red chilli, finely chopped (adjust amount according to your taste)
In a large pan heat up your oil, and fry your garlic (make sure you do not burn it). Next, stir in your tomato paste, and keep stirring for a couple of minutes, so that it releases its flavour into the oil.
Now add your tomato puree, and on a low heat allow it to simmer for 20 minutes covered, and a further 5 minutes uncovered.
Boil your pasta according to the packet’s instructions, then remove gently and place into a serving dish. Spoon on the sauce, and garnish with your favourite vegan cheese and parsley.
Oh the Joy !
All recipes and content © Miriam Sorrell thespicemaniac.com 2016