Vegan Butternut Squash Ravioli
Indulge in the comforting taste of fall with this Vegan Butternut Squash Ravioli, a plant-based twist on a classic Italian favorite. Featuring handmade pasta dough infused with the richness of semolina flour and tender roasted butternut squash as the creamy filling, this recipe is a true labor of love. Seasoned with nutmeg, garlic powder, and nutritional yeast, the filling delivers a perfect balance of earthy sweetness and savory depth. Each delicate ravioli is cooked until perfectly tender and then bathed in a luscious plant-based butter sauce infused with crispy sage leaves, adding an herby, aromatic finish. Ideal for special dinners or a cozy night in, this recipe is sure to impress while remaining 100% vegan. Perfect for food enthusiasts searching for "vegan pasta recipes" or "homemade ravioli ideas," this dish truly embodies the art of plant-based comfort food.
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Ingredients
- 2 cups All-purpose flour
- 0.5 cup Semolina flour
- 1 teaspoon Salt
- 3 tablespoons Warm water
- 2 tablespoons Olive oil
- 1 tablespoon Ground flaxseed
- 1 medium Butternut squash
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.25 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 6 leaves Fresh sage (optional)
- 2 tablespoons Plant-based butter
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the butternut squash in half lengthwise, remove seeds, and place face-down on a baking sheet lined with parchment paper. Roast in the oven for 40 minutes or until the squash is fork-tender.
Step 3
While the squash is roasting, prepare the vegan pasta dough. In a large bowl, combine all-purpose flour, semolina flour, and salt.
Step 4
In a small bowl, mix ground flaxseed with 3 tablespoons of warm water to make a flax egg. Let it sit for 5 minutes.
Step 5
Create a well in the center of the flour mixture, add the flax egg, olive oil, and about 3/4 cup of water. Mix until a rough dough begins to form.
Step 6
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Step 7
Once the squash is roasted and cooled slightly, scoop out the flesh and place it in a blender or food processor. Add nutritional yeast, garlic powder, nutmeg, and black pepper, then blend until smooth. Taste and adjust seasoning if necessary.
Step 8
Divide the rested pasta dough into four portions. Roll out one portion at a time into thin sheets, about 1/16-inch thick, using a pasta machine or rolling pin.
Step 9
Place small dollops (about 1 teaspoon) of the squash filling onto the pasta sheet, spacing them about 2 inches apart. Brush water around the filling spots to help seal.
Step 10
Gently lay another pasta sheet over the top and press around the filling to seal, ensuring there are no air pockets. Cut into ravioli shapes using a ravioli cutter or a sharp knife.
Step 11
Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for about 3-4 minutes or until they float to the top.
Step 12
While the ravioli are cooking, melt plant-based butter in a pan over medium heat. Add fresh sage leaves and fry until crispy (about 1 minute).
Step 13
Remove the ravioli with a slotted spoon and transfer them to the pan with the sage butter. Gently toss to coat.
Step 14
Serve immediately, garnished with crispy sage leaves and additional nutritional yeast if desired.
Nutrition Facts
| Serving size | (1858.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2297.9 |
| Total Fat 58.1g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2621.1mg | 0% |
| Total Carbohydrate 401.4g | 0% |
| Dietary Fiber 61.7g | 0% |
| Total Sugars 28.5g | |
| Protein 58.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 678.2mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 4821.5mg | 0% |
Source of Calories