Vegan Butternut Squash Ravioli
The Italian-American concept of ravioli has been around since at least the 14th century, and just about every region of Italy has its own version. This butternut squash and sage version is simple enough for a weeknight meal, but elegant enough for a special occasion.
In the annals of Italian-American cooking, few dishes are as iconic as ravioli. But while the classic meat-filled pasta is delicious, it can also be a bit heavy. This vegetarian version, filled with roasted butternut squash and fresh sage, is a lighter, brighter take on the classic that's perfect for fall.The idea for this recipe came to me one autumn evening as I was roasting a butternut squash for soup. The squash was so sweet and flavorful, and I thought it would be delicious in ravioli. I started experimenting with different fillings, and eventually settled on a combination of roasted butternut squash, fresh sage, and Parmesan cheese.The result is a ravioli that is both satisfying and refreshing. The roasted squash gives the filling a naturally sweet flavor, while the sage adds a touch of earthiness. The Parmesan cheese adds a touch of richness, and the whole dish is finished with a drizzle of brown butter and toasted walnuts.This recipe is a great way to use up leftover butternut squash, and it's also a delicious way to enjoy the flavors of fall.
Vegan Butternut Squash Ravioli Vegan Butternut Squash Ravioli Vegan Butternut Squash Ravioli Vegan Butternut Squash Ravioli
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cubed
  • 1/4 cup olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash with olive oil, onion, garlic, sage, thyme, salt, and pepper.
  3. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
  4. Transfer roasted squash to a food processor and puree until smooth.
  5. To make the ravioli, divide the dough into small balls and roll out into thin sheets.
  6. Place a spoonful of the squash filling in the center of each sheet.
  7. Fold the dough over the filling and seal the edges with a fork.
  8. Cook the ravioli in boiling salted water for 3-4 minutes, or until they float to the top.
Why It Works
  • Roasting the butternut squash brings out its natural sweetness and flavor.
  • The sage adds a touch of earthiness to the filling.
  • The Parmesan cheese adds a touch of richness to the filling.
  • The brown butter and toasted walnuts add a touch of nutty flavor and crunch to the dish.