Dairy-Free Squash Ravioli with Sage Butter Sauce

Delight in the comforting flavors of this Dairy-Free Squash Ravioli with Sage Butter Sauce—a plant-based twist on a classic Italian favorite that’s sure to impress. Tender handmade pasta envelopes a creamy, roasted butternut squash filling seasoned with garlic, nutmeg, and nutritional yeast for a rich, dairy-free depth of flavor. Tossed in a velvety sage butter sauce made with dairy-free butter, this dish combines wholesome ingredients with gourmet flair. Perfect for weeknight dinners or special occasions, this recipe balances rustic charm with an elegant presentation. Quick to prepare and irresistibly satisfying, this pasta dish is a must-try for anyone craving a hearty, vegan-friendly meal that celebrates seasonal ingredients like butternut squash and fresh sage.

Nutriscore Rating: 75/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 teaspoons Salt
• 0.75 cups Water
• 2 tablespoons Olive oil
• 1 medium (about 2 pounds) Butternut squash
• 2 cloves Garlic
• 2 tablespoons Nutritional yeast
• 0.25 teaspoons Ground nutmeg
• 0.25 teaspoons Black pepper
• 4 tablespoons Dairy-free butter
• 8 whole leaves Fresh sage leaves

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the butternut squash in half lengthwise, remove the seeds, and place the halves face-down on a baking sheet lined with parchment paper. Roast for 30 minutes, or until tender.

Step 3

While the squash is roasting, prepare the ravioli dough. In a mixing bowl, combine the flour and salt. Gradually add water and olive oil, mixing until a shaggy dough forms.

Step 4

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.

Step 5

Once the squash is done roasting, allow it to cool slightly. Scoop the flesh into a bowl and mash it until smooth. Stir in the minced garlic, nutritional yeast, nutmeg, and black pepper. Adjust seasoning to taste.

Step 6

On a floured surface, roll out the pasta dough as thin as possible (aim for about 1/16 inch). Use a circular cutter (about 3 inches in diameter) to cut out rounds of dough.

Step 7

Place a small spoonful of squash filling in the center of half of the dough circles. Wet the edges with a little water, then top with another dough circle, pressing the edges to seal. Use the tines of a fork to crimp the edges for extra security.

Step 8

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside on a plate.

Step 9

In a large skillet, melt the dairy-free butter over medium heat. Add the sage leaves and cook for 1-2 minutes until fragrant and slightly crisp.

Step 10

Toss the cooked ravioli gently in the sage butter sauce to coat. Serve immediately, garnished with additional sage leaves if desired.

Nutrition Facts

Serving size	(1438.3g)

Amount per serving	% Daily Value*
Calories	1972.1

Total Fat 78.3g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1619.1mg	0%
Total Carbohydrate 286.2g	0%
Dietary Fiber 39.2g	0%
Total Sugars 18.5g
Protein 39.9g	0%

Vitamin D 0IU	0%
Calcium 457.2mg	0%
Iron 18.6mg	0%
Potassium 3095.4mg	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: 35.1%

Protein: 7.9%

Carbs: 57.0%