Butternut Squash Ravioli

Butternut squash ravioli is satisfying to make at home and the results are delicious! Tender pasta pockets filled with creamy, caramelised squash, all tossed in a nutty vegan brown butter sauce.

Making butternut squash ravioli from scratch is a fun project for cooks of any level! Like no-knead bread and cauliflower gnocchi, making homemade pasta will give you a sense of accomplishment. But the filling is where the magic happens: a divine combination of caramelised roasted butternut squash and vegan cheese, which somehow manages to be both rustic and make you feel like you’re eating at a high-end restaurant.

When it’s time to serve these cozy butternut squash ravioli, I toss them with a velvety brown butter sauce, along with some extra sage and vegan Parmesan. Every bite has the perfect balance of nutty, buttery sauce and the sweet, earthy flavour of the squash. So good!

Why You’ll Love This Butternut Squash Ravioli Recipe

• Plant-based. Most store-bought butternut squash ravioli contains dairy and sometimes also egg, but this recipe is completely vegan. (Yes, even the brown butter sauce!)
• Homemade. Making ravioli from scratch is easier than you think! While it does take some time, there’s nothing about the process that’s difficult. Plus, you’ll feel so proud of yourself when you can sit down and dig in to that homemade butternut squash ravioli!
• So flavourful. Between the caramelised roasted squash and the nutty vegan brown butter, this dish is loaded with bold, delicious flavours that complement each other perfectly.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Filling:

• Butternut squash – You can peel and cube your own squash or buy a bag of pre-cut squash at the grocery store.
• Olive oil 
• Garlic powder and onion powder – These add savoury flavor to the filling without adding bulk or texture.
• Herbs – Fresh sage and thyme are classic pairings with winter squash.
• Vegan cream cheese – Use homemade vegan cream cheese or store-bought.
• Vegan Parmesan – Again, you can use homemade vegan Parmesan or store-bought.

Pasta:

• Semolina flour – Semolina flour is a high protein flour that gives the pasta dough its structure and elasticity.
• Tipo 00 flour – This type of flour is commonly used in pasta making and gives the dough a silky texture. If you can’t find tipo 00 flour, all-purpose flour will work as well.
• Salt 
• Egg substitute 
• Olive oil 
• Water

Brown Butter Sauce:

• Vegan butter – My homemade vegan butter browns beautifully.
• Sage
• Salt and pepper – I like to use coarsely ground black pepper.
• Vegan Parmesan – Store-bought vegan Parmesan melts, while the homemade version does not. 

What Can I Use Instead of Eggs in Pasta Dough?

I used Just Egg to replace the egg in this pasta dough, but if you can’t find it, that’s not your only option. You can use another store-bought egg replacer, like Bob’s Red Mill or Ener-G, try aquafaba, or simply omit the egg. Find more information here: Vegan Egg Substitutes.

How to Make Butternut Squash Ravioli

For the Filling: 

• Prepare. Preheat your oven to 425°F and line a baking sheet with parchment paper. 
• Season. In a large mixing bowl, toss the butternuts squash with the olive oil, garlic and onion powders, sage, and thyme. 
• Roast. Spread the squash in an even layer on the prepared pan and bake for 20 minutes, or until fork tender, stirring halfway through. 
• Puree. Transfer the roasted butternut squash to a food processor and pulse until almost smooth. 
• Add the cheese. Fold the vegan cream cheese and Parmesan cheese into the butternut squash filling. 

For the Pasta and Sauce:

• Combine the dry ingredients. In a large mixing bowl, whisk together the flours and salt. 
• Combine the wet ingredients. In a separate bowl, whisk together the egg substitute, olive oil, and 1/4 cup of water.
• Make the dough. Form a well in the centre of the flour mixture. Pour in the wet ingredients. Use a fork to gradually incorporate the flour into the wet ingredients until the dough starts to come together. 

• Knead. Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until it’s smooth, elastic, and springs back when you poke it.
• Rest. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
• Roll. Divide the dough into 2 equal portions. Roll each portion out using a rolling pin or a pasta maker until the dough is translucent. 
• Fill the ravioli. Lay a sheet of dough on a lightly floured surface. Starting about 1 inch from the edge, place dollops of butternut squash filling in a straight line 1 ½ inches away from each other with a border on either side. Stop halfway through the sheet. Fold the other half of the sheet over to touch the other side, allowing it to drape over the filling. Press the top layer of dough into the bottom, enclosing the ravioli filling. Repeat with the remaining dough and filling.
• Cut. Use a sharp knife to cut the pasta sheets into individual ravioli. 

• Boil. Bring a large pot of water to boil. Add a generous pinch of salt to the water. Drop the ravioli into the boiling water and cook for 5 minutes. 
• Make the sauce. While the butternut squash ravioli cooks, melt the vegan butter over medium heat in a large skillet. Add the sage and cook for 3 minutes. Remove from heat.
• Finish. As the ravioli finishes cooking, turn the heat on the sauce to medium. Transfer the ravioli to the skillet with a slotted spoon and toss them in the brown butter. Season with salt and pepper and serve with grated vegan Parmesan cheese. 

Tips for Success

• Adjust the dough as needed. If you find that the dry ingredients are not incorporating into the ball of dough, add more water a tablespoon at a time until the ingredients come together.
• Prevent stickiness. Lightly flour your workspace, tools, and hands to prevent the dough from sticking. This will make handling and shaping the ravioli much easier. If, while kneading the dough, it feels overly sticky, you can sprinkle on more flour. (And if it feels too dry, you can sprinkle water over the dough.)
• Be mindful of the thickness. Rolling the dough to a consistent thickness is crucial for even cooking. Aim for a thickness where the shape is held, but the dough isn’t so thick that it will be chewy.
• Prevent air bubbles. Do your best to avoid trapping air bubbles in ravioli as this will cause them to burst as they boil. If any air pockets form as you seal your butternut squash ravioli, gently pierce them with a toothpick to let the air escape. 
• Don’t overfill. Overfilled ravioli may burst during cooking or be difficult to seal properly.
• Seal the edges well. Press firmly around the edges to seal, but be careful not to squeeze the filling out. Consider using a fork to crimp the edges for an extra secure seal.
• Cook in batches. To avoid overcrowding and sticking, cook the ravioli in batches in the pot of boiling salted water. Give them enough room to float to the top without sticking to one another.

Variations

While I love serving this butternut squash ravioli with brown butter sauce, that’s not your only option! Simply tossing the pasta with a good extra-virgin olive oil, vegan Parmesan, and toasted walnuts is delicious. Another option is mashing roasted garlic with olive oil to make a sauce.

Serving Suggestions

Pair this butternut squash ravioli with a simple side salad, vegan sausage, balsamic roasted vegetables, or maple Brussels sprouts with apples and pecans for a satisfying meal. I also love it with a side of roasted garlic bread!

How to Store Homemade Ravioli

To store butternut squash ravioli after forming but before boiling, place them in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3 days, then boil and make the sauce as directed in the recipe.

To store leftovers, simply place them in an airtight container and refrigerate for up to 3 days. Warm in the microwave or a skillet set over medium heat.

Can I Freeze This Recipe?

If you’d like to keep your butternut squash ravioli longer, freeze it on a parchment-lined baking sheet until solid, then transfer to a freezer bag where they can be stored for up to 2 months. Reheat by dropping the ravioli directly into boiling water from the freezer and cook until they are heated through.

More Vegan Pasta Recipes

• Sun-Dried Tomato Pasta
• Vegan Spaghetti and Meatballs
• One Pot Alfredo Penne Pasta
• Pumpkin Alfredo Pasta
• Cheesy Baked Ziti (5 Ingredients)

Enjoy friends! If you make this butternut squash ravioli, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!