Dairy-Free Butternut Squash Ravioli

Indulge in the comforting flavors of fall with this Dairy-Free Butternut Squash Ravioli, a plant-based twist on an Italian classic. Featuring tender, homemade pasta enveloping a creamy, nutty, and savory filling made from roasted butternut squash, garlic, and a hint of nutmeg, this recipe is a symphony of wholesome ingredients. The dough combines all-purpose and semolina flour for the perfect balance of softness and structure, while nutritional yeast adds a rich, cheese-like flavor to the luscious filling—without any dairy. Each ravioli is a labor of love, hand-cut to perfection, and served with your favorite dairy-free sauce or a simple drizzle of olive oil. Whether you're vegan, lactose-intolerant, or just looking to explore vibrant, seasonal cooking, this recipe is a stunning centerpiece for any meal.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 0.5 teaspoons Salt
• 2 tablespoons Olive oil
• 0.75 cups Water
• 1 small Butternut squash, peeled and cubed
• 1 tablespoon Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 10 leaves Fresh sage leaves, sliced
• 2 cloves Garlic, minced
• 0.25 cups Vegetable broth
• 2 tablespoons Nutritional yeast
• 0.125 teaspoons Nutmeg

Directions

Step 1

In a mixing bowl, combine the all-purpose flour, semolina flour, and salt.

Step 2

Create a well in the center and add 2 tablespoons olive oil. Gradually add the water while mixing with a fork until the dough comes together.

Step 3

Knead the dough on a lightly floured surface for about 8 to 10 minutes, until smooth and elastic.

Step 4

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Step 5

Preheat your oven to 400°F (200°C).

Step 6

Place the butternut squash cubes on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.

Step 7

Roast the squash for 25 to 30 minutes or until tender, stirring halfway through the cooking time.

Step 8

In a skillet over medium heat, saute the sage leaves and garlic in a little olive oil until fragrant, about 1 to 2 minutes.

Step 9

Add the roasted butternut squash to the skillet, along with the vegetable broth, nutritional yeast, and nutmeg. Stir until well combined and slightly mashed.

Step 10

Use a food processor to blend the squash mixture until smooth. Set aside to cool.

Step 11

Divide the pasta dough into four pieces. Roll out each piece into a thin sheet using a pasta maker or rolling pin.

Step 12

Place teaspoons of the squash filling onto one pasta sheet at intervals of approximately 2 inches.

Step 13

Brush the edges of the pasta sheet around the filling with a little water, then place another sheet over it. Press around the filling to seal, ensuring no air is trapped inside.

Step 14

Cut out ravioli using a ravioli cutter or knife.

Step 15

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3 to 4 minutes, until they float to the surface.

Step 16

Remove with a slotted spoon and serve immediately with your favorite dairy-free sauce or olive oil drizzle.

Nutrition Facts

Serving size	(833.4g)

Amount per serving	% Daily Value*
Calories	1707.9

Total Fat 46.5g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 2530.2mg	0%
Total Carbohydrate 275.9g	0%
Dietary Fiber 21.3g	0%
Total Sugars 5.8g
Protein 44.7g	0%

Vitamin D 0IU	0%
Calcium 197.3mg	0%
Iron 15.9mg	0%
Potassium 1357.0mg	0%

*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.

Source of Calories

Fat: 24.6%

Protein: 10.5%

Carbs: 64.9%