Vegan Butternut Squash Ravioli
Indulge in the perfect balance of comfort and elegance with our Vegan Butternut Squash Ravioli—a plant-based spin on a classic dish. Featuring handmade pasta filled with a creamy, roasted butternut squash mixture seasoned with nutritional yeast, garlic powder, and a hint of nutmeg, this recipe is both wholesome and indulgent. The ravioli is gently simmered to perfection and finished in a luscious plant-based butter sauce infused with crispy fresh sage, creating a dish bursting with rich autumnal flavors. Ideal for special occasions or a cozy night in, this satisfying recipe is entirely dairy-free and perfect for vegans and non-vegans alike. Impress your guests with this homemade masterpiece that’s as delicious as it is stunning!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 1 teaspoon Salt
- 3 tablespoons Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Ground flaxseed
- 1 medium Butternut squash
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 6 leaves Fresh sage (optional)
- 2 tablespoons Plant-based butter
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise, remove seeds, and place face-down on a baking sheet lined with parchment paper. Roast in the oven for 40 minutes or until the squash is fork-tender.
While the squash is roasting, prepare the vegan pasta dough. In a large bowl, combine all-purpose flour, semolina flour, and salt.
In a small bowl, mix ground flaxseed with 3 tablespoons of warm water to make a flax egg. Let it sit for 5 minutes.
Create a well in the center of the flour mixture, add the flax egg, olive oil, and about 3/4 cup of water. Mix until a rough dough begins to form.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Once the squash is roasted and cooled slightly, scoop out the flesh and place it in a blender or food processor. Add nutritional yeast, garlic powder, nutmeg, and black pepper, then blend until smooth. Taste and adjust seasoning if necessary.
Divide the rested pasta dough into four portions. Roll out one portion at a time into thin sheets, about 1/16-inch thick, using a pasta machine or rolling pin.
Place small dollops (about 1 teaspoon) of the squash filling onto the pasta sheet, spacing them about 2 inches apart. Brush water around the filling spots to help seal.
Gently lay another pasta sheet over the top and press around the filling to seal, ensuring there are no air pockets. Cut into ravioli shapes using a ravioli cutter or a sharp knife.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the top.
While the ravioli are cooking, melt plant-based butter in a pan over medium heat. Add fresh sage leaves and fry until crispy (about 1 minute).
Remove the ravioli with a slotted spoon and transfer them to the pan with the sage butter. Gently toss to coat.
Serve immediately, garnished with crispy sage leaves and additional nutritional yeast if desired.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2165 mg | 94% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 16.3 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2814 mg | 60% | |
*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.
