Vegan Squash Ravioli with Sage Butter Sauce

Indulge in the comforting elegance of Vegan Squash Ravioli with Sage Butter Sauce, a plant-based take on a classic Italian favorite. This recipe combines tender homemade ravioli filled with creamy roasted butternut squash, enhanced by a touch of nutmeg and garlic for an irresistible depth of flavor. Each delicate ravioli is coated in a luxurious sage-infused vegan butter sauce, delivering a fragrant, nutty finish that beautifully complements the squash's natural sweetness. With simple, wholesome ingredients like aquafaba and plant-based butter, this dish is entirely vegan, yet every bit as rich and satisfying as its traditional counterpart. Perfect for impressing guests or enjoying a cozy dinner at home, this recipe is a savory, aromatic celebration of fall flavors. Finish with a sprinkle of vegan Parmesan for a gourmet touch!

Nutriscore Rating: 66/100

Prep Time:50 mins

Cook Time:30 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Semolina flour
• 0.75 cups Water
• 2 tablespoons Aquafaba (chickpea brine)
• 2 cups Butternut squash (peeled and cubed)
• 2 tablespoons Olive oil
• 2 cloves Garlic (minced)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Nutmeg (ground)
• 4 tablespoons Plant-based butter
• 8 whole Fresh sage leaves
• 0.25 cups Vegan Parmesan (optional, for garnish)

Directions

Step 1

Start by making the pasta dough. In a large mixing bowl, combine the all-purpose flour, semolina flour, and a pinch of salt. Mix well.

Step 2

Gradually add the water and aquafaba while mixing with your hands or a fork, until the dough comes together.

Step 3

Knead the dough on a clean, floured surface for 10 minutes until smooth and elastic. Wrap in a damp kitchen towel and let it rest for 30 minutes.

Step 4

Prepare the filling. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Set aside.

Step 6

Transfer the roasted squash to a blender or food processor. Add the sautéed garlic, nutmeg, a pinch of salt, and black pepper. Blend until smooth. Adjust seasoning if needed. Transfer the filling to a bowl and let it cool.

Step 7

Once the dough has rested, divide it into two equal portions. Roll each portion out on a floured surface into a thin sheet, about 1/8 inch thick.

Step 8

Place small spoonfuls of the filling on one of the sheets, about 1 inch apart. Carefully cover with the second sheet of dough and press down around the filling to seal. Use a ravioli cutter or knife to cut the ravioli into squares.

Step 9

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches, 3-4 minutes each, until they float to the surface. Carefully remove with a slotted spoon and set aside.

Step 10

In a large skillet, melt the plant-based butter over medium heat. Add the sage leaves and cook until the butter is slightly browned and the sage is crispy, about 2-3 minutes.

Step 11

Add the cooked ravioli to the skillet and toss gently to coat in the sage butter sauce.

Step 12

Plate the ravioli, garnish with optional vegan Parmesan, and serve immediately.

Nutrition Facts

Serving size	(1011.2g)

Amount per serving	% Daily Value*
Calories	2223.7

Total Fat 93.9g	0%
Saturated Fat 22.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3378.0mg	0%
Total Carbohydrate 294.6g	0%
Dietary Fiber 17.8g	0%
Total Sugars 8.2g
Protein 51.3g	0%

Vitamin D 0IU	0%
Calcium 311.3mg	0%
Iron 16.5mg	0%
Potassium 1662.3mg	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: 37.9%

Protein: 9.2%

Carbs: 52.9%