Butternut Squash Olive Oil Garlic Powder Onion Powder Sage Leaves Vegan Cream Cheese Vegan Parmesan Semolina Flour Tipo 00 Flour Egg Substitute Thyme
BROWN BUTTER SAUCE Vegan Butter Sage Leaves Vegan Parmesan Salt Pepper
Toss together butternut squash, olive oil, garlic powder, onion powder, sage, and thyme. Then bake until fork tender, stirring halfway through.
Transfer the butternut squash to a food processor and pulse until almost smooth, then fold in the cream cheese and Parmesan cheese.
Whisk together the flour, and salt, then make a well in the center and pour in an egg substitute, olive oil, and water mixture. Gradually mix until the dough comes together in a ball.
Knead the dough, then wrap tightly in plastic wrap and let it rest for 30 minutes. Divide into 2 equal portions and roll out until the dough is translucent.
Next, place dollops of butternut squash filling in a straight line 1 ½ inches away from each other. Stop halfway and fold the other half of the sheet over to touch the other side.
Cut the individual ravioli and cook in boiling water for 5 minutes. Next, melt vegan butter and sage, and toss the ravioli in the sauce until thoroughly coated.