Butternut Squash Ravioli Recipe Vegan Made Easy and Delicious

Welcome to a delicious adventure into the world of homemade vegan pasta! If you’ve been craving a comforting yet elegant dish that’s plant-based and bursting with fall flavors, this butternut squash ravioli recipe vegan is exactly what you need.

The creamy, subtly sweet filling pairs beautifully with tender pasta dough, creating a meal that’s perfect for cozy dinners or impressing guests. Plus, making ravioli from scratch is easier than you think, and the results are incredibly rewarding.

Whether you’re a seasoned vegan cook or just exploring plant-based options, this recipe brings together wholesome ingredients with simple techniques to create a memorable dish that’s both nutritious and indulgent.

In this post, you’ll find everything from the ingredients and equipment needed to detailed step-by-step instructions, helpful tips, and even serving suggestions to elevate your ravioli experience. Ready to roll up your sleeves and create a vegan masterpiece?

Let’s dive in!

Why You’ll Love This Recipe

This vegan butternut squash ravioli recipe stands out for several reasons. First, it uses wholesome, natural ingredients without any dairy or eggs, making it perfect for vegan and dairy-free diets.

The butternut squash filling is naturally sweet and creamy, enhanced by warm spices like nutmeg and sage for an inviting taste.

Second, making ravioli from scratch is a rewarding process that allows you to customize flavors and textures to your liking. Plus, the homemade pasta dough is tender yet sturdy enough to hold the filling perfectly.

Lastly, this dish is versatile—serve it with a simple sage brown butter sauce, a robust tomato sauce, or even a light garlic olive oil drizzle. It’s comforting, elegant, and sure to impress at any dinner table.

Ingredients

• For the pasta dough:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup warm water
• 1 tablespoon olive oil
• For the butternut squash filling:
• 1 medium butternut squash (about 2 cups cooked and mashed)
• 1/4 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• For the sauce (optional):
• 3 tablespoons vegan butter or olive oil
• 6 fresh sage leaves
• 1 clove garlic, sliced thin
• Salt and pepper, to taste
• Toasted pine nuts or walnuts for garnish (optional)

Equipment

• Large mixing bowl
• Rolling pin or pasta machine
• Sharp knife or ravioli cutter
• Large baking sheet
• Steaming or boiling pot
• Food processor or blender (for squash prep)
• Skillet or sauté pan (for sauce)
• Measuring cups and spoons
• Fork (for sealing ravioli edges)

Instructions

1. Prepare the butternut squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, and place cut side down on a baking sheet lined with parchment paper. Roast for 40-50 minutes until tender.
2. Scoop and mash the flesh: Once roasted and cooled slightly, scoop out the flesh into a bowl. Use a fork or food processor to mash until smooth.
3. Make the filling: In a mixing bowl, combine the mashed squash with nutritional yeast, minced garlic, chopped sage, nutmeg, olive oil, salt, and pepper. Mix well and adjust seasoning to taste. Set aside.
4. Make the pasta dough: In a large bowl, whisk together flour and salt. Create a well in the center, then pour in warm water and olive oil. Mix with a fork until dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
5. Rest the dough: Wrap the dough in plastic wrap or cover it with a damp towel. Let it rest at room temperature for 30 minutes.
6. Roll out the dough: Divide the dough into two equal parts. Using a rolling pin or pasta machine, roll each piece into thin sheets about 1/16 inch thick. Dust with flour to prevent sticking.
7. Assemble the ravioli: Place teaspoons of filling about 1 inch apart on one pasta sheet. Brush water around the filling spots to help seal. Carefully place the second pasta sheet on top, pressing down around filling mounds to remove air and seal edges.
8. Cut the ravioli: Using a sharp knife, pizza cutter, or ravioli stamp, cut the pasta into individual squares. Press edges with a fork to seal completely.
9. Cook the ravioli: Bring a large pot of salted water to a gentle boil. Add ravioli in batches and cook for 3-4 minutes or until they float to the surface. Remove with a slotted spoon.
10. Prepare the sauce (optional): In a skillet, melt vegan butter or heat olive oil over medium heat. Add sage leaves and garlic slices, cooking until fragrant and crispy (about 2-3 minutes). Season with salt and pepper.
11. Serve: Plate the ravioli and drizzle with the sage butter sauce. Garnish with toasted pine nuts or walnuts if desired.

Tips & Variations

“For perfectly tender pasta, let the dough rest well and don’t overwork it. Using a pasta machine can make rolling easier and more consistent.”

• If you want to skip rolling dough by hand, use pre-made vegan wonton wrappers or fresh pasta sheets from the store.
• Add sautéed spinach, vegan ricotta, or roasted garlic to the filling for extra depth.
• Try a simple tomato sauce or vegan pesto instead of sage butter for a different flavor profile.
• Freeze uncooked ravioli on a baking sheet, then transfer to a freezer bag for easy future meals.

Nutrition Facts

Serving Suggestions

This vegan butternut squash ravioli pairs beautifully with a variety of side dishes and garnishes. Consider serving it alongside a fresh green salad dressed with lemon vinaigrette or a simple roasted vegetable medley for a balanced meal.

For a festive touch, sprinkle chopped toasted walnuts or pine nuts over the ravioli and drizzle with a balsamic reduction. Garlic roasted mushrooms or sautéed kale also complement the sweet, earthy flavors well.

Don’t forget a crusty artisan bread or garlic breadsticks to soak up any extra sauce. For wine lovers, a chilled glass of Sauvignon Blanc or a light Pinot Noir makes a lovely accompaniment.

Conclusion

Making vegan butternut squash ravioli from scratch is a rewarding culinary experience that brings warmth and sophistication to your table. This recipe beautifully blends naturally sweet squash with aromatic herbs, all wrapped in tender homemade pasta dough.

Whether you’re cooking for a special occasion or a cozy night in, these ravioli offer a comforting, elegant plant-based option that’s sure to impress.

With simple ingredients and clear steps, you can tailor this dish to your taste preferences and dietary needs. Don’t hesitate to experiment with different fillings or sauces to make it uniquely yours.

For more vegan inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe and the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food. And if you love homemade pasta, the Cacio E Pepe Ravioli Recipe is a must-try!

Enjoy your cooking and happy eating!

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