Butternut Squash Ravioli

Butternut squash ravioli is fun to make at home and the results are delicious. Tender pasta pockets filled with creamy, caramelized squash!

Course Dinner

Cuisine Italian

Prep Time 25

Cook Time 25

Resting Time 30

Total Time 1 20

Servings -3 servings

Calories 1253

Author Jessica Hylton

Ingredients

For the filling:

20 ounces cubed butternut squash 567 grams
1 ½ tablespoons olive oil 22 ml
½ tablespoon garlic powder 5 grams
2 teaspoons onion powder 4.8 grams
4 sage leaves chopped
2 tablespoons fresh thyme 6.8 grams
⅓ cup vegan cream cheese 74 grams
⅓ cup grated vegan Parmesan cheese 30 grams

For the pasta:

¾ cup semolina flour 122 grams
¾ cup tipo 00 flour 81 grams
⅓ teaspoon salt 2 grams
2 ½ tablespoons vegan egg substitute 40 grams (such as just egg or Bob's Red Mill Egg replacer)
¾ tablespoon olive oil 11 ml
¼ cup water, plus more if needed 59 ml

For the brown butter sauce:

½ cup vegan butter 113 grams
10 sage leaves chopped
Salt and pepper to taste
⅓ cup grated vegan Parmesan cheese 30 grams

Instructions

For the filling:

Preheat the oven to 425°F/218ºC and line a baking sheet with parchment paper.
In a large mixing bowl, toss together the butternuts squash, olive oil, garlic powder, onion powder, sage, and thyme.
Spread the seasoned butternut squash in an even layer over the prepared sheet pan and bake for 20 minutes or until fork tender, stirring halfway through.
Transfer the roasted butternut squash to a food processor and pulse until almost smooth.
Fold the vegan cream cheese and vegan Parmesan cheese into the butternut squash filling. Set aside.

For the pasta and the sauce:

In a large mixing bowl, whisk together the semolina flour, tipo 00 flour, and salt.
In a separate bowl, whisk together the egg substitute, olive oil, and 1/4 cup of water.
Create a well in the center of the flour mixture and pour the wet ingredients into the well. Use a fork to gradually incorporate the flour into the wet ingredients until the dough starts to come together in a cohesive ball. If you find that some of dry ingredients are not incorporating into the ball, add more water, 1 tablespoon at a time, until most if not all of the ingredients have come together.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic. It should spring back at you if you poke it. If at any point the dough feels too dry, add a splash of water. If it feels too wet, add a pinch or two of tip 00 flour.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
Divide the dough into 2 equal portions and roll each portion out using a rolling pin or a pasta maker until the dough is translucent. Aim for a long, narrow shape.
Lay a sheet of dough flat on a lightly floured surface. Starting about 1 inch from the edge, place dollops of butternut squash filling (about 1 ½ tablespoons) 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 other sheet of dough and the rest of the filling. Pro tip: Do your best to avoid trapping air bubbles in ravioli as this will cause them to burst as they boil.
Use a sharp knife to separate the individual ravioli. Feel free to cut off any rough edges.
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.
While the ravioli are boiling, melt the vegan butter over medium heat in a large skillet. Add the sage and cook for 3 minutes. Turn the heat off.
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 sauce until thoroughly coated. Season with salt and pepper and turn off the heat.
Serve hot sprinkled with grated vegan Parmesan cheese.

Notes

To store: 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.

To freeze: 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.

Nutrition

Want to save this recipe?