Vegan Butternut Squash Ravioli
On a cozy Friday night, I was craving something. It wasn't pizza, it wasn't takeout... there was something about a carby, buttery, chewy, salty and sweet ravioli that was just calling my name.
The thing is, I'm a HUGE pasta fan. There's something about the variety of sauces you can make with all the different kinds of al dente textures and shapes of pasta.
I'm also all about making things at home, and challenging myself to making a dish simple and healthy because who wants to spend hours in the kitchen?
So, I challenged myself to make the perfect ravioli (it was surprisingly easy) at home.
The finished product is a dish that was perfect perfect for all my pasta needs in terms of texture, taste, and decadence (like not heavy but still tasting decadent). The great part about this is that it's painless to make.
Ingredients for Ravioli (pasta) dough:
Serves: 3-4 people
Note: I used an ice tray maker to create the ravioli so good to have this at hand :)
- 3 cups of all purpose flour
- 1/4 tsp of salt
- 1 tbsp of olive oil
- 1 or 1 1/3 cup of water
Ingredients for Butternut Squash filling:
- 1 butternut squash
- 1 shallot
- 1/2 tbsp of olive oil
- 1/3 cup of plant milk (I used oat milk)
- Sprinkle of salt (1/8 tsp) & pepper
- 1/4 tsp of garlic powder
- 1 tbsp of vegan parm (or other vegan cheese of your choice)
Ingredients for Butter Sage sauce:
- 3-4 tbsp of butter
- 10-12 sage leaves
- chopped hazelnuts (optional)
1. Preheat oven to 450F.
2. Prepare butternut squash by cutting off ends and peeling the entire squash. After it's peeled with a vegetable peeler or paring knife, cut squash in half and scoop out seeds.
3. Mince shallots and wrap minced shallot in aluminum foil.
4. Place a parchment sheet on a banking pan and place the squash and wrapped shallot on the pan. Drizzle olive oil on squash with a tiny bit of cinnamon and pepper.
5. Cook for 25-30 minutes.
6. Prepare dough by mixing the flour, and salt. Whisk together.
7. Mix in the olive oil and water but add the water 1/3 cup at a time.
8. Mix the dough together with a fork. Slowly add in water and mix with fork until you can't mix the fork.
9. Place dough on a floured counter and knead with your hands. The dough shouldn't be sticky at all, but more elastic.
10. Form dough into a big ball and put back in the bowl and keep it covered while you prepare the filling.
11. When the vegetables are done roasting (you should be able to put a fork through the butternut squash no problem), you can blend the roasted squash, shallots and plant milk together OR if you don't have a blender like me, you can mash everything up with a fork. The thickness should resemble the texture of mashed potatoes. Add in salt, garlic powder, vegan parm or cheese and mix.
12. Put the dough onto the counter and slice through the ball to make 4-5 slices.
13. Roll out a slice with a rolling pin (or a wine bottle will do the trick ;) ).
14. Lay a sheet of the rolled out dough onto an empty ice cube tray and press down dough into each hole gently.
15. Fill each hole with 1-2 tbsp of butternut squash filling. Place a second sheet of rolled out dough on top of the tray. Press down on all of the sides of the raviolis. Flip the ice cube tray to release the pasta and cut off amy excessive dough.
16. Separate each ravioli with a knife.
17. Close the edges by pressing down the tines of a fork on all sides of the ravioli (makes them look cute too).
18. Boil some hot water in a pot and cook until ravioli float and firm up, 2-3 minutes. Set aside while you prepare the butter sauce.
19. In a skillet or frying pan, warm up the vegan butter (I used Earth's Balance), sage leaves, and chopped hazelnuts. You can toss the cooked ravioli with the butter sauce OR you can drizzle over it (I cooked them so the raviolis can get slightly crispy on the edges).
20. ENJOY! Serve with some buttery white wine.