Dairy-Free Squash Ravioli with Sage Butter Sauce
Indulge in the comforting flavors of fall with this Dairy-Free Squash Ravioli with Sage Butter Sauce, a plant-based twist on a classic Italian dish. This recipe features tender homemade pasta pockets filled with a velvety blend of roasted butternut squash, garlic, and a dash of nutmeg, creating a perfectly balanced filling that’s both savory and subtly sweet. The sage-infused dairy-free butter sauce adds an aromatic layer, perfectly complementing the ravioli and elevating the dish to gourmet status. With simple pantry ingredients, this vegan-friendly meal is surprisingly easy to prepare and feels elegant enough for special occasions. Perfect for serving to loved ones or treating yourself, this wholesome recipe proves you don’t need dairy to enjoy bold, rich flavors.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 0.75 cups Water
- 2 tablespoons Olive oil
- 1 medium (about 2 pounds) Butternut squash
- 2 cloves Garlic
- 2 tablespoons Nutritional yeast
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Black pepper
- 4 tablespoons Dairy-free butter
- 8 whole leaves Fresh sage leaves
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise, remove the seeds, and place the halves face-down on a baking sheet lined with parchment paper. Roast for 30 minutes, or until tender.
While the squash is roasting, prepare the ravioli dough. In a mixing bowl, combine the flour and salt. Gradually add water and olive oil, mixing until a shaggy dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Once the squash is done roasting, allow it to cool slightly. Scoop the flesh into a bowl and mash it until smooth. Stir in the minced garlic, nutritional yeast, nutmeg, and black pepper. Adjust seasoning to taste.
On a floured surface, roll out the pasta dough as thin as possible (aim for about 1/16 inch). Use a circular cutter (about 3 inches in diameter) to cut out rounds of dough.
Place a small spoonful of squash filling in the center of half of the dough circles. Wet the edges with a little water, then top with another dough circle, pressing the edges to seal. Use the tines of a fork to crimp the edges for extra security.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside on a plate.
In a large skillet, melt the dairy-free butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant and slightly crisp.
Toss the cooked ravioli gently in the sage butter sauce to coat. Serve immediately, garnished with additional sage leaves if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1619 mg | 70% | |
| Total Carbohydrate | 286.2 g | 104% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 18.5 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 3095 mg | 66% | |
*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.
