Vegan Squash Ravioli with Sage Butter Sauce
Indulge in the comforting elegance of Vegan Squash Ravioli with Sage Butter Sauce, a plant-based spin on a classic Italian favorite. Crafted with homemade pasta dough using aquafaba for a tender, egg-free touch, these ravioli are filled with a silky butternut squash purée, seasoned with garlic, nutmeg, and black pepper for a warm, subtly spiced flavor. Each ravioli is gently cooked to perfection, then kissed with a rich, nutty sage butter sauce made from plant-based butter and crispy sage leaves. Ideal for a special dinner or a cozy meal at home, this recipe is perfect for vegans and anyone seeking a creative twist on traditional pasta dishes. Serve with a sprinkle of vegan Parmesan for an extra hint of creamy goodness.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 0.75 cups Water
- 2 tablespoons Aquafaba (chickpea brine)
- 2 cups Butternut squash (peeled and cubed)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (ground)
- 4 tablespoons Plant-based butter
- 8 whole Fresh sage leaves
- 0.25 cups Vegan Parmesan (optional, for garnish)
Instructions
Start by making the pasta dough. In a large mixing bowl, combine the all-purpose flour, semolina flour, and a pinch of salt. Mix well.
Gradually add the water and aquafaba while mixing with your hands or a fork, until the dough comes together.
Knead the dough on a clean, floured surface for 10 minutes until smooth and elastic. Wrap in a damp kitchen towel and let it rest for 30 minutes.
Prepare the filling. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Set aside.
Transfer the roasted squash to a blender or food processor. Add the sautéed garlic, nutmeg, a pinch of salt, and black pepper. Blend until smooth. Adjust seasoning if needed. Transfer the filling to a bowl and let it cool.
Once the dough has rested, divide it into two equal portions. Roll each portion out on a floured surface into a thin sheet, about 1/8 inch thick.
Place small spoonfuls of the filling on one of the sheets, about 1 inch apart. Carefully cover with the second sheet of dough and press down around the filling to seal. Use a ravioli cutter or knife to cut the ravioli into squares.
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches, 3-4 minutes each, until they float to the surface. Carefully remove with a slotted spoon and set aside.
In a large skillet, melt the plant-based butter over medium heat. Add the sage leaves and cook until the butter is slightly browned and the sage is crispy, about 2-3 minutes.
Add the cooked ravioli to the skillet and toss gently to coat in the sage butter sauce.
Plate the ravioli, garnish with optional vegan Parmesan, and serve immediately.
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 418 mg | 9% | |
*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.
