Vegan Butternut Squash Ravioli Recipe
I absolutely love this recipe because it combines the comforting flavors of fall with a creative twist, transforming the humble butternut squash into a delightful, homemade ravioli. Plus, there’s something incredibly satisfying about making the pasta dough from scratch and experiencing the aromas of maple, cinnamon, and sage wafting through my kitchen.
I adore making meals that are both cozy and nutritious, and my Vegan Butternut Squash Ravioli is no exception. Stuffed with roasted butternut squash and flavored with a hint of maple syrup, nutmeg, and cinnamon, the dish is nicely balanced by fresh sage and a really generous sprinkle of vegan parmesan cheese.
Using olive oil and all-purpose flour for the dough makes the pasta perfectly tender. And in my opinion, there’s nothing quite like the aroma of sage and vegan butter permeating the kitchen as the ravioli cooks.
That said, once you taste the finished dish, you’ll know there’s an even better reason to make it. You’re bound to enjoy the plant-rich, powerhouse meal that is the Vegan Butternut Squash Ravioli.
Ingredients
Butternut Squash:
High in fiber, gives vitamins A and C.
Olive Oil:
Fats that are healthy for the heart; possess anti-inflammatory qualities.
Maple Syrup:
Sweetener obtained from nature; includes essential trace elements such as manganese.
All-purpose Flour:
Delivers carbohydrates; fundamental to the dough for pasta.
Ground Nutmeg:
Adds sweet, fragrant taste; employed in both sweet and savory culinary applications.
Ground Cinnamon:
Rich in antioxidants; matches well with sweet tastes.
Vegan Parmesan Cheese:
Cheesy flavor; plant-based alternative.
Fresh Sage Leaves:
Herb that gives an aromatic taste with earthy notes.
Ingredient Quantities
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons olive oil (for the dough)
- 1/2 cup vegan parmesan cheese (optional)
- Fresh sage leaves, for garnish
- 2 tablespoons vegan butter (for garnish)
Instructions
1. Set your oven to 400°F (200°C). Take the cubed butternut squash and mix it with 2 tablespoons of olive oil, salt, pepper, maple syrup, nutmeg, and cinnamon. Place the squash on a baking sheet and put it in the oven for about 25-30 minutes. When you take it out, there should be some degree of tenderness to the squash, and it should be streaked with gold.
2. As the squash is being roasted, the ravioli dough is readying itself. A large bowl is filled with 2 cups of all-purpose flour and 1/2 teaspoon salt. Water, 1/2 cup, and olive oil, 2 tablespoons, are next introduced to the potent mix. These ingredients are slowly and steadily combined to form a not-too-wet, not-too-dry dough that’s easy to work with.
3. On a floured surface, work the dough by hand for 5-7 minutes until it is again smooth, elastic, and a pleasure to work with. Form the dough into a ball, wrap it in plastic, and let it rest for at least 30 minutes at room temperature before rolling it out.
4. After roasting, allow the squash to cool a bit, then use a fork to mash it or blend it until smooth. Taste and adjust the seasoning as necessary. If desired, stir in some vegan parmesan cheese.
5. The dough should be divided into two equal portions. Each portion should then be rolled out on a floured surface to approximately 1/16 inch thickness.
6. Take the squash mixture and place it by the teaspoons onto a single sheet of the pasta, keeping each mound well spaced from the others. Brush the edges of the pasta where the mounds sit with water.
7. Lay the second sheet of dough over the top with care, pressing down around the filling to ensure a good seal and to expel any lingering air pockets. Use a pasta cutter or knife to cut the ravioli apart.
8. A large pot of salted water is brought to a gentle boil. The ravioli are added and cooked for 3-4 minutes, until they’ve reached the surface and are doing a little dance.
9. In a small skillet, over medium heat, melt 2 tablespoons of vegan butter. Add fresh sage leaves and cook until the butter is fragrant and the sage is crispy.
10. The ravioli should be served with the vegan butter and sage, and if desired, it can be garnished with more vegan parmesan cheese before serving. Enjoy!
Equipment Needed
1. Oven
2. Baking sheet
3. Large mixing bowl
4. Measuring spoons
5. Measuring cups
6. Fork or blender (for mashing/blending squash)
7. Plastic wrap
8. Rolling pin
9. Knife or pasta cutter
10. Large pot
11. Skillet
12. Spoon
13. Pastry brush (for water)
FAQ
- Q: Can I use a different type of squash instead of butternut?Yes, you can substitute acorn or kabocha squash, or use other types of squash, but the flavor and texture may differ somewhat.
- Q: Is it possible to make the pasta dough gluten-free?A: You can use a gluten-free all-purpose flour blend as a substitute. Ensure that it contains xanthan gum, or add it separately for elasticity.
- Q: How can I store leftover ravioli?A: Place uncooked ravioli in a single layer on a parchment-lined tray in the freezer. When solid, place in an airtight container. They can be cooked directly from frozen.
- Q: Can I omit the vegan parmesan cheese?Yes, the cheese is optional. You can do without it or use nutritional yeast to achieve a cheesy flavor.
- Q: What is the best substitute for vegan butter in this recipe?A: You can use olive oil or coconut oil as a substitute for vegan butter.
- Q: How do I prevent the ravioli from sticking together when cooking?Ensure the ravioli are floured and that the pot isn’t packed to overflowing. Stir gently and, if necessary, work in batches.
Substitutions and Variations
Use avocado oil for roasting and in the dough; don’t use olive oil.
Substitute agave nectar or a drizzle of balsamic glaze for a different type of sweetness in place of maple syrup.
For a gluten-free option, substitute the flour called for in the recipe with an equal amount of gluten-free all-purpose flour.
For a cheesy flavor, substitute vegan parmesan cheese with nutritional yeast.
If preferred, swap fresh sage leaves with fresh thyme leaves.
Pro Tips
1. Roasting Depth: For a deeper flavor, roast the butternut squash slightly longer to develop more caramelization. Monitor it closely to prevent burning, and aim for a rich, golden-brown color.
2. Dough Texture: If the dough feels too sticky or dry during preparation, adjust by adding a tablespoon of flour or water as needed. The goal is a smooth, elastic dough that’s easy to roll out.
3. Flavor Infusion: Enhance the filling by incorporating a pinch of cayenne pepper or smoked paprika for an extra layer of warmth and complexity in flavor.
4. Seal Precision: When sealing the ravioli, ensure no air pockets are left inside, as this can cause them to burst during cooking. Press gently but firmly around each mound of filling.
5. Sage Butter Timing: Prepare the sage butter right before serving to maintain its vibrancy and crispness. Consider adding a splash of lemon juice to the butter for a fresh, bright finish.
Vegan Butternut Squash Ravioli Recipe
My favorite Vegan Butternut Squash Ravioli Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Large mixing bowl
4. Measuring spoons
5. Measuring cups
6. Fork or blender (for mashing/blending squash)
7. Plastic wrap
8. Rolling pin
9. Knife or pasta cutter
10. Large pot
11. Skillet
12. Spoon
13. Pastry brush (for water)
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon maple syrup
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons olive oil (for the dough)
- 1/2 cup vegan parmesan cheese (optional)
- Fresh sage leaves, for garnish
- 2 tablespoons vegan butter (for garnish)
Instructions:
1. Set your oven to 400°F (200°C). Take the cubed butternut squash and mix it with 2 tablespoons of olive oil, salt, pepper, maple syrup, nutmeg, and cinnamon. Place the squash on a baking sheet and put it in the oven for about 25-30 minutes. When you take it out, there should be some degree of tenderness to the squash, and it should be streaked with gold.
2. As the squash is being roasted, the ravioli dough is readying itself. A large bowl is filled with 2 cups of all-purpose flour and 1/2 teaspoon salt. Water, 1/2 cup, and olive oil, 2 tablespoons, are next introduced to the potent mix. These ingredients are slowly and steadily combined to form a not-too-wet, not-too-dry dough that’s easy to work with.
3. On a floured surface, work the dough by hand for 5-7 minutes until it is again smooth, elastic, and a pleasure to work with. Form the dough into a ball, wrap it in plastic, and let it rest for at least 30 minutes at room temperature before rolling it out.
4. After roasting, allow the squash to cool a bit, then use a fork to mash it or blend it until smooth. Taste and adjust the seasoning as necessary. If desired, stir in some vegan parmesan cheese.
5. The dough should be divided into two equal portions. Each portion should then be rolled out on a floured surface to approximately 1/16 inch thickness.
6. Take the squash mixture and place it by the teaspoons onto a single sheet of the pasta, keeping each mound well spaced from the others. Brush the edges of the pasta where the mounds sit with water.
7. Lay the second sheet of dough over the top with care, pressing down around the filling to ensure a good seal and to expel any lingering air pockets. Use a pasta cutter or knife to cut the ravioli apart.
8. A large pot of salted water is brought to a gentle boil. The ravioli are added and cooked for 3-4 minutes, until they’ve reached the surface and are doing a little dance.
9. In a small skillet, over medium heat, melt 2 tablespoons of vegan butter. Add fresh sage leaves and cook until the butter is fragrant and the sage is crispy.
10. The ravioli should be served with the vegan butter and sage, and if desired, it can be garnished with more vegan parmesan cheese before serving. Enjoy!