Pumpkin Ravioli with chef Grant Goodson

Vegan squash ravioli with almond and balsamic sauce

Filling

2 large squash

6 Pre peeled garlic cloves

Olive oil

Salt and

Almond sauce

100g Whole almonds Pre toasted

Water

30g Balsamic vinegar

Pasta dough

226g firm tofu

300g 00 flour

300g fine semolina

Saffron

40g water

3G table salt