Dairy-Free Butternut Squash Ravioli
Meet your new favorite comfort food with this Dairy-Free Butternut Squash Ravioli recipe, offering a delectable twist on classic Italian cuisine. Made entirely from scratch, the tender handmade pasta encases a velvety filling of roasted butternut squash infused with sage, garlic, and a touch of nutmeg for a rich, earthy flavor profile. Nutritional yeast adds a subtle cheesy essence without any dairy, making this dish perfect for vegan or lactose-free diets. The dough, crafted from a blend of all-purpose and semolina flours, is easy to roll and forms beautifully sealed ravioli pockets. Simple yet elegant, this recipe is ideal for impressing guests or indulging in a plant-based feast. Serve these golden bites with your favorite dairy-free sauce or a drizzle of olive oil for a masterpiece that’s equal parts wholesome and comforting. Perfect for fall dinners, date nights, or even special occasions, this homemade ravioli showcases seasonal ingredients and culinary creativity in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 0.75 cups Water
- 1 small Butternut squash, peeled and cubed
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 10 leaves Fresh sage leaves, sliced
- 2 cloves Garlic, minced
- 0.25 cups Vegetable broth
- 2 tablespoons Nutritional yeast
- 0.125 teaspoons Nutmeg
Instructions
In a mixing bowl, combine the all-purpose flour, semolina flour, and salt.
Create a well in the center and add 2 tablespoons olive oil. Gradually add the water while mixing with a fork until the dough comes together.
Knead the dough on a lightly floured surface for about 8 to 10 minutes, until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Preheat your oven to 400°F (200°C).
Place the butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Roast the squash for 25 to 30 minutes or until tender, stirring halfway through the cooking time.
In a skillet over medium heat, saute the sage leaves and garlic in a little olive oil until fragrant, about 1 to 2 minutes.
Add the roasted butternut squash to the skillet, along with the vegetable broth, nutritional yeast, and nutmeg. Stir until well combined and slightly mashed.
Use a food processor to blend the squash mixture until smooth. Set aside to cool.
Divide the pasta dough into four pieces. Roll out each piece into a thin sheet using a pasta maker or rolling pin.
Place teaspoons of the squash filling onto one pasta sheet at intervals of approximately 2 inches.
Brush the edges of the pasta sheet around the filling with a little water, then place another sheet over it. Press around the filling to seal, ensuring no air is trapped inside.
Cut out ravioli using a ravioli cutter or knife.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3 to 4 minutes, until they float to the surface.
Remove with a slotted spoon and serve immediately with your favorite dairy-free sauce or olive oil drizzle.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 275.9 g | 100% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 5.8 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 197 mg | 15% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
