Homemade Vegan Butternut Squash Ravioli with Brown Butter Sage Sauce

Making butternut squash ravioli from scratch is an incredibly rewarding culinary project, yielding truly exceptional results that rival any restaurant dish. Imagine tender, handmade pasta pockets generously filled with a creamy, subtly sweet, and caramelized butternut squash mixture. Each delicate parcel is then tossed in a rich, nutty vegan brown butter sauce, infused with aromatic fresh sage. This dish isn’t just food; it’s an experience, a labor of love that culminates in a meal that feels both comforting and elegant. It’s a perfect blend of rustic charm and sophisticated flavor, showcasing the versatility and deliciousness of plant-based cooking.

Embarking on the journey of making homemade butternut squash ravioli is a delightful adventure suitable for cooks of all skill levels. Much like the satisfaction you get from baking a perfect no-knead bread or crafting delicate cauliflower gnocchi, preparing your own pasta from scratch offers a profound sense of accomplishment. But beyond the joy of pasta-making, the true magic of this dish lies within its filling. A truly divine combination, it brings together the deep, sweet notes of caramelized roasted butternut squash with the creamy tang of vegan cheese. This ingenious pairing creates a filling that is simultaneously hearty and sophisticated, making you feel as though you’re indulging in a gourmet meal at a high-end eatery, all from the comfort of your home kitchen.

When it’s time to serve these exquisite, cozy butternut squash ravioli, I prefer to gently toss them in a luscious, velvety brown butter sauce. A generous sprinkle of fresh sage and a dusting of vegan Parmesan cheese are added to elevate the flavors even further. With every forkful, you’ll discover a harmonious balance of tastes and textures: the rich, nutty warmth of the brown butter, the earthy sweetness of the perfectly cooked squash, and the fresh, aromatic notes of sage. It’s a symphony of flavors that truly satisfies and delights, making each bite an unforgettable experience. This dish is not just good; it’s absolutely exceptional.

Why You’ll Love This Butternut Squash Ravioli Recipe

This Butternut Squash Ravioli recipe isn’t just another meal; it’s a delightful culinary journey that offers multiple reasons to fall in love. Here’s why this dish will quickly become a cherished favorite in your kitchen:

• Completely Plant-Based & Allergy-Friendly. One of the standout features of this recipe is its fully vegan nature. Unlike many store-bought butternut squash ravioli options that often contain dairy, eggs, or both, our homemade version is crafted entirely from plant-based ingredients. This means you can indulge in this comforting Italian classic without any concerns about animal products, making it perfect for vegans, those with dairy or egg allergies, or anyone looking to enjoy a wholesome, compassionate meal. Even the rich, nutty brown butter sauce, a traditional dairy-heavy component, has been expertly veganized to deliver all the flavor without compromise.
• The Joy of Homemade Pasta. There’s an unparalleled satisfaction that comes from creating something delicious from scratch, and homemade ravioli is no exception. While the idea of making pasta might seem daunting, this recipe breaks down the process into easy-to-follow steps, proving that it’s far more accessible than you might think. It’s a wonderfully engaging project that allows you to connect with your food and appreciate the craft of cooking. The time invested is richly rewarded with a meal that tastes infinitely better than anything store-bought, leaving you with a profound sense of pride and accomplishment as you savor each tender, flavorful bite.
• Explosively Flavorful & Perfectly Balanced. Prepare your taste buds for an extraordinary experience! This dish is a powerhouse of bold, delicious flavors that complement each other harmoniously. The star is the butternut squash filling, which is roasted to perfection, allowing its natural sugars to caramelize and deepen into a rich, sweet, and earthy paste. This is beautifully contrasted by the nutty, savory notes of the vegan brown butter sauce, which adds a layer of depth and sophistication. Infused with fresh sage, every element contributes to a complex yet perfectly balanced flavor profile that is both incredibly comforting and truly gourmet.

Notes on Ingredients

Crafting exceptional butternut squash ravioli starts with understanding the role each ingredient plays. Below are detailed notes to help you select and prepare the components for this delightful dish.
Scroll down to the recipe card to find the exact ingredient quantities and detailed recipe instructions.

Filling:

• Butternut Squash: This is the heart of our ravioli filling. You have the option to peel and cube your own fresh butternut squash, which often yields the best flavor. Alternatively, for convenience, you can purchase a bag of pre-cut butternut squash from your grocery store. Aim for pieces that are roughly uniform in size to ensure even roasting and tenderness.
• Olive Oil: A staple in Italian cooking, olive oil helps to coat the squash, facilitating caramelization during roasting and carrying the flavors of the spices and herbs. Use a good quality extra virgin olive oil for the best taste.
• Garlic Powder and Onion Powder: These powdered aromatics are essential for building a savory base for the squash filling. They provide a concentrated burst of flavor without adding unwanted bulk or texture, ensuring the filling remains smooth and creamy.
• Herbs (Fresh Sage and Thyme): Sage and thyme are classic companions to winter squash, offering earthy, aromatic notes that beautifully complement the squash’s natural sweetness. Using fresh herbs is highly recommended for their vibrant flavor and aroma, which truly elevate the filling.
• Vegan Cream Cheese: This ingredient is key to achieving the luxurious, creamy texture of the filling. Whether you opt for a high-quality store-bought vegan cream cheese or prefer to make your own homemade vegan cream cheese, ensure it’s smooth and spreadable for easy incorporation.
• Vegan Parmesan: Adding vegan Parmesan cheese introduces a delightful salty, umami depth to the filling. You can either use a store-bought grated vegan Parmesan or prepare your own homemade vegan Parmesan for an even fresher taste.

Pasta:

• Semolina Flour: A crucial component for traditional pasta, semolina flour is a high-protein durum wheat flour. It provides the pasta dough with its characteristic golden hue, firm structure, and essential elasticity, making the ravioli both pliable and satisfyingly al dente when cooked.
• Tipo 00 Flour: This finely milled Italian flour is celebrated in pasta making for its ability to create a silky, tender dough. If you can’t readily find Tipo 00 flour, a good quality all-purpose flour can be used as a substitute, though the texture might be slightly different.
• Salt: A pinch of salt is vital for flavoring the pasta dough itself, ensuring that every part of the ravioli contributes to the overall deliciousness.
• Egg Substitute: To keep this recipe fully vegan, an egg substitute is used to bind the dough and add moisture, mimicking the properties of traditional eggs in pasta.
• Olive Oil: A small amount of olive oil in the dough contributes to its pliability and helps create a smooth, workable consistency, making it easier to roll and shape.
• Water: The essential liquid for hydrating the flours and bringing the dough together. You’ll add it gradually to achieve the perfect dough consistency.

Brown Butter Sauce:

• Vegan Butter: The foundation of our nutty brown butter sauce. High-quality vegan butter is essential here, as it needs to brown beautifully to develop that signature rich, toasted flavor. My homemade vegan butter recipe works exceptionally well for this purpose, achieving a perfect golden brown.
• Sage: Fresh sage leaves are simmered in the browning butter, infusing the sauce with their fragrant, slightly peppery, and earthy aroma. This is a classic pairing with butternut squash and really ties the dish together.
• Salt and Pepper: Simple seasonings that are crucial for balancing the flavors of the sauce. I particularly enjoy using coarsely ground black pepper for a bit of textural contrast and a pungent kick. Season to taste for optimal flavor.
• Vegan Parmesan: Used as a garnish and to add a final layer of savory goodness. Note that store-bought vegan Parmesan often melts into the sauce, while homemade versions tend to retain a more grated, crumbly texture, offering different but equally delicious experiences.

What Can I Use Instead of Eggs in Pasta Dough?

Achieving the perfect pasta dough texture without traditional eggs is entirely possible with several excellent vegan alternatives. In this recipe, I’ve successfully used a liquid egg substitute like Just Egg, which performs wonderfully in binding the dough and providing the necessary moisture and structure. However, if Just Egg isn’t available in your area, you have other fantastic options:

• Other Store-Bought Egg Replacers: Brands like Bob’s Red Mill Egg Replacer or Ener-G Egg Replacer are excellent powdered options. When using these, you’ll typically mix them with water according to package directions to create a slurry that can then be incorporated into your wet ingredients. They are designed to mimic the binding and leavening properties of eggs.
• Aquafaba: The liquid from a can of chickpeas, known as aquafaba, is a surprisingly versatile egg substitute. Its viscous nature helps bind the dough effectively. Generally, 3 tablespoons of aquafaba can replace one large egg. When using it in pasta dough, you’ll want to ensure it’s well-whisked into your wet ingredients.
• Simply Omit the Egg Substitute: In some simpler pasta dough recipes, you can actually omit the egg substitute entirely and rely solely on water and olive oil for binding. However, for a richer, more pliable dough that is easier to work with and delivers a superior texture, using one of the aforementioned substitutes is highly recommended. It adds a subtle richness and helps the dough achieve that desired elasticity and smoothness.

For more in-depth information and a broader range of options, explore this comprehensive guide: Vegan Egg Substitutes. Experiment to find which method works best for your dough and preferences!

How to Make Butternut Squash Ravioli

Creating homemade butternut squash ravioli is a truly delightful culinary endeavor. Follow these step-by-step instructions to achieve perfect, tender pasta pockets bursting with creamy, flavorful filling.

For the Filling:

The secret to incredible ravioli starts with a deeply flavorful filling. This butternut squash mixture is sweet, savory, and incredibly creamy.

• Prepare. Begin by preheating your oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. This initial step is crucial for achieving beautifully roasted squash.
• Season. In a spacious mixing bowl, combine the cubed butternut squash with olive oil, garlic powder, onion powder, fresh sage, and thyme. Toss everything thoroughly until the squash pieces are evenly coated with the oil and seasonings. This ensures every piece develops deep, aromatic flavors as it roasts.
• Roast. Spread the seasoned squash in a single, even layer on the prepared baking sheet. Roast in the preheated oven for approximately 20 minutes, or until the squash is fork-tender and slightly caramelized at the edges. Make sure to stir the squash halfway through the baking time to promote even cooking and browning. This caramelization is key to developing the squash’s sweetness.
• Puree. Carefully transfer the roasted butternut squash to a food processor. Pulse the squash until it reaches an almost smooth consistency, with perhaps a few tiny, desirable chunks remaining for texture. Be careful not to over-process it into a liquidy puree; you want a thick, creamy filling.
• Add the Cheese. To the pulsed butternut squash, fold in the vegan cream cheese and vegan Parmesan cheese. Mix until everything is well combined and the filling is smooth and uniform. Taste and adjust seasonings if necessary. Set this flavorful filling aside while you prepare the pasta dough.

For the Pasta and Sauce:

Now for the satisfying part: crafting the pasta dough and bringing it all together with the exquisite brown butter sauce.

• Combine the dry ingredients. In a large mixing bowl, thoroughly whisk together the semolina flour, Tipo 00 flour, and salt. This ensures the salt is evenly distributed throughout the dough, contributing to its overall flavor.
• Combine the wet ingredients. In a separate, smaller bowl, whisk together the vegan egg substitute, olive oil, and ¼ cup of water until well combined. This liquid mixture will provide the necessary hydration for your pasta dough.
• Make the dough. Create a well in the center of your dry flour mixture. Pour the wet ingredients into this well. Using a fork, gradually incorporate the flour from the sides into the wet ingredients. Continue mixing until the dough starts to come together in a cohesive ball. If the dough seems too dry and the dry ingredients aren’t incorporating, add more water, one tablespoon at a time, until almost all the flour is picked up and the dough forms a shaggy ball.

• Knead. Transfer the dough to a lightly floured surface. Knead the dough vigorously for 8-10 minutes. This process develops the gluten, making the dough smooth, elastic, and springy. You’ll know it’s ready when it feels supple and springs back when gently poked. Adjust with a tiny sprinkle of flour if too sticky, or a splash of water if too dry.
• Rest. Wrap the kneaded dough tightly in plastic wrap to prevent it from drying out. Let it rest at room temperature for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out thinly.
• Roll. Divide the rested dough into two equal portions. Work with one portion at a time, keeping the other wrapped. On a lightly floured surface, roll out the dough using a rolling pin or a pasta maker. Your goal is to achieve a very thin, almost translucent sheet of dough. Aim for a long, narrow shape, as this makes forming the ravioli easier.
• Fill the ravioli. Lay one thin sheet of dough flat on a lightly floured surface. Starting about 1 inch from one edge, place dollops of the butternut squash filling (approximately 1 ½ tablespoons each) in a straight line. Space the dollops about 1 ½ inches apart, leaving a border on either side and stopping halfway down the sheet. Carefully fold the other half of the pasta sheet over to cover the filling, aligning the edges. Gently press the top layer of dough around each dollop of filling and along the edges, ensuring no air bubbles are trapped. Air bubbles can cause ravioli to burst during boiling.
• Cut. Using a sharp knife or a ravioli cutter, carefully cut the filled pasta sheets into individual ravioli. You can trim any rough edges for a cleaner look. Place the formed ravioli on a lightly floured surface or a baking sheet lined with parchment paper to prevent sticking while you finish the remaining dough and filling.

• Boil. Bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water – this seasons the pasta from within. Carefully drop the ravioli into the boiling water. Avoid overcrowding the pot; cook in batches if necessary. Cook for approximately 5 minutes, or until the pasta is tender but still has a slight bite (al dente).
• Make the sauce. While the butternut squash ravioli are cooking, melt the vegan butter in a large skillet over medium heat. Keep a close eye on it as it browns. As the butter melts, it will foam and then start to turn a golden-brown color, developing a rich, nutty aroma. Add the fresh sage leaves and cook for about 3 minutes, allowing them to crisp slightly and infuse their flavor into the butter. Once the butter is beautifully browned and fragrant, remove the skillet from the heat to prevent it from burning.
• Finish. As the ravioli finishes cooking, return the skillet with the brown butter sauce to medium heat. Using a slotted spoon, transfer the cooked ravioli directly from the boiling water into the skillet with the sauce. Gently toss the ravioli in the brown butter until each piece is thoroughly coated. Season with salt and pepper to taste, adjusting for your preference. Turn off the heat immediately to prevent overcooking the delicate pasta.
• Serve. Serve the hot butternut squash ravioli immediately, garnished with a sprinkle of grated vegan Parmesan cheese for an extra layer of savory goodness. Enjoy the fruits of your labor!

Tips for Success

Making homemade ravioli can be a truly enjoyable experience, and with these expert tips, you’ll achieve perfect results every time:

• Adjust the Dough as Needed: Pasta dough can be finicky, and humidity levels can affect its consistency. If, after initially mixing, you find that the dry ingredients aren’t fully incorporating into the ball of dough, don’t despair! Add more water, a tablespoon at a time, kneading gently after each addition, until all ingredients come together into a cohesive, pliable dough. Conversely, if your dough feels too sticky, gradually add a pinch or two of flour until it reaches the desired consistency.
• Prevent Stickiness with Flour: A lightly floured workspace, rolling pin, and even your hands are your best friends when working with pasta dough. This crucial step prevents the dough from sticking to surfaces and tools, making the handling and shaping of your ravioli much easier and less frustrating. Re-flour as needed throughout the kneading and rolling process.
• Be Mindful of Dough Thickness: Rolling the dough to a consistent, even thickness is paramount for perfectly cooked ravioli. Aim for a thickness that allows the dough to hold its shape and enclose the filling securely, but is not so thick that the cooked pasta becomes heavy or chewy. A good rule of thumb is to roll it thin enough to be slightly translucent but still resilient.
• Prevent Air Bubbles: Trapped air bubbles inside your ravioli are a common culprit for bursting during boiling. As you seal your filled ravioli, gently press around the filling to push out any air pockets. If you notice any tiny bubbles forming, a quick, gentle pierce with a toothpick can allow the air to escape before sealing completely. This ensures your ravioli remain intact and beautiful.
• Don’t Overfill Your Ravioli: While it’s tempting to load up on the delicious butternut squash filling, overfilling can lead to several problems. It makes the ravioli difficult to seal properly, increasing the risk of them bursting open in the boiling water. Use a consistent amount (about 1.5 tablespoons) for each dollop to maintain uniform size and prevent overstretching the pasta.
• Seal the Edges Well: A secure seal is essential to keep your precious filling inside. Press firmly around the edges of each ravioli to create a tight seal. Be careful not to squeeze the filling out. For an extra secure and visually appealing seal, consider using the tines of a fork to crimp the edges after pressing them together. This decorative touch also helps prevent any leakage.
• Cook in Batches: To ensure your ravioli cook evenly and prevent them from sticking together, always cook them in batches. Avoid overcrowding the pot of boiling salted water. Give each ravioli enough room to float freely and cook thoroughly. This method guarantees that every piece reaches that perfect al dente texture.

Variations

While the vegan brown butter sage sauce is a quintessential pairing for butternut squash ravioli, its versatility means you have a wealth of delicious alternatives to explore. Experiment with these variations to find your new favorite:

• Simple Olive Oil and Walnut Dressing: For a lighter, yet equally flavorful option, simply toss the freshly cooked ravioli with a generous drizzle of high-quality extra-virgin olive oil. Add a sprinkle of vegan Parmesan cheese and some toasted, chopped walnuts for a delightful nutty crunch and earthy flavor. This minimalist approach truly allows the delicate flavors of the squash filling to shine.
• Roasted Garlic and Olive Oil Sauce: Elevate the savory profile by creating a quick and aromatic sauce. Simply mash several cloves of roasted garlic with a good amount of extra virgin olive oil. The sweet, mellow notes of roasted garlic provide a wonderful depth that complements the squash beautifully. You can also add a pinch of red pepper flakes for a subtle kick.
• Creamy Tomato Basil Sauce: For those who love a classic Italian sauce, a simple creamy vegan tomato basil sauce can be a fantastic alternative. The bright acidity of tomatoes and the freshness of basil provide a lovely contrast to the sweetness of the butternut squash.
• Mushroom and Thyme Sauce: Sautéed wild mushrooms (like cremini or shiitake) with fresh thyme in a touch of vegan butter can create an incredibly earthy and umami-rich sauce that pairs wonderfully with the sweet squash.

Serving Suggestions

This exquisite butternut squash ravioli is hearty and satisfying on its own, but pairing it with the right side dishes can transform it into a truly complete and unforgettable meal. Here are some complementary serving suggestions:

• Simple Side Salad: A crisp, fresh green salad with a light vinaigrette offers a refreshing contrast to the richness of the ravioli. It’s an excellent way to balance the meal and add a touch of freshness.
• Vegan Sausage: For a more substantial and protein-packed meal, serve the ravioli alongside your favorite pan-fried or baked vegan sausage. The savory, often spicy, notes of the sausage can be a delightful counterpoint to the sweet squash.
• Balsamic Roasted Vegetables: A medley of balsamic roasted vegetables like broccoli, carrots, or bell peppers offers vibrant colors, diverse textures, and a tangy sweetness that complements the ravioli wonderfully.
• Maple Roasted Brussels Sprouts with Apples and Pecans: The combination of tender maple Brussels sprouts with crisp apples and crunchy pecans provides a fantastic blend of sweet, savory, and earthy flavors that harmonize beautifully with the butternut squash.
• Roasted Garlic Bread: No pasta dish feels truly complete without a side of warm, crusty bread. Our roasted garlic bread is the perfect accompaniment for soaking up every last drop of that delectable brown butter sauce.

How to Store Homemade Ravioli

Proper storage is key to enjoying your homemade butternut squash ravioli at its best, whether you plan to cook it immediately or save it for later. Here’s how to ensure freshness and prevent sticking:

• Storing Uncooked Ravioli: If you’ve formed your ravioli but aren’t ready to boil them yet, arrange them in a single layer on a lightly floured baking sheet or platter. You can stack multiple layers by placing a sheet of parchment paper between each layer to prevent them from sticking. Once arranged, transfer them to an airtight container. Refrigerate for up to 3 days. When ready to cook, simply boil them as directed in the recipe, and then prepare the sauce.
• Storing Cooked Leftovers: Any leftover cooked butternut squash ravioli should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can gently warm them in the microwave until heated through, or for a more even reheat and to retain some texture, place them in a skillet set over medium heat with a splash of water or vegetable broth until warm.

Can I Freeze This Recipe?

Absolutely! Freezing homemade butternut squash ravioli is an excellent way to preserve them for longer, allowing you to enjoy a quick, gourmet meal whenever the craving strikes. This method is particularly useful if you’ve made a large batch and want to save some for later:

• Freezing Uncooked Ravioli: After forming your ravioli, arrange them in a single layer on a parchment-lined baking sheet, ensuring they don’t touch each other. Place the baking sheet in the freezer until the ravioli are completely solid, which usually takes about 1-2 hours. This “flash freezing” step prevents them from sticking together. Once frozen solid, transfer the ravioli to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 2 months.
• Reheating Frozen Ravioli: When you’re ready to enjoy your frozen ravioli, there’s no need to thaw them! Simply drop the frozen ravioli directly into a large pot of vigorously boiling, salted water. Cook for a few minutes longer than fresh ravioli (typically 7-10 minutes, or until they float to the surface and are heated through and tender). You can then prepare your sauce as usual and toss the cooked ravioli in it. This makes for an incredibly convenient and delicious weeknight meal.

More Vegan Pasta Recipes

If you’re a fan of delicious, plant-based pasta dishes, you’re in for a treat! Explore some of our other cherished vegan pasta recipes that are sure to become family favorites:

• Sun-Dried Tomato Pasta – A vibrant and flavorful dish bursting with the rich taste of sun-dried tomatoes.
• Vegan Spaghetti and Meatballs – A classic comfort food, reimagined with hearty plant-based meatballs.
• One Pot Alfredo Penne Pasta – Creamy, dreamy Alfredo pasta made entirely in one pot for easy cleanup.
• Pumpkin Alfredo Pasta – A cozy and seasonal twist on the traditional Alfredo, perfect for autumn evenings.
• Cheesy Baked Ziti (5 Ingredients) – An incredibly simple yet satisfying baked ziti requiring minimal ingredients.

Enjoy, friends! If you make this homemade butternut squash ravioli, we’d absolutely love to see your creations! Please snap a photo and tag #jessicainthekitchen on Instagram. Your feedback means the world to us – please also consider leaving a comment below and giving the recipe a rating! Thank you so much for your support!

Butternut Squash Ravioli

Servings: 2 -3 servings

Prep Time: 25 minutes mins

Cook Time: 25 minutes mins

Resting Time: 30 minutes mins

Total Time: 1 hour hr 20 minutes mins

Butternut squash ravioli is fun to make at home and the results are delicious. Tender pasta pockets filled with creamy, caramelized squash!

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Ingredients

For the filling:

• 20 ounces cubed butternut squash, 567 grams
• 1 ½ tablespoons olive oil, 22 ml
• ½ tablespoon garlic powder, 5 grams
• 2 teaspoons onion powder, 4.8 grams
• 4 sage leaves, chopped
• 2 tablespoons fresh thyme, 6.8 grams
• ⅓ cup vegan cream cheese, 74 grams
• ⅓ cup grated vegan Parmesan cheese, 30 grams

For the pasta:

• ¾ cup semolina flour, 122 grams
• ¾ cup tipo 00 flour, 81 grams
• ⅓ teaspoon salt, 2 grams
• 2 ½ tablespoons vegan egg substitute, 40 grams (such as just egg or Bob’s Red Mill Egg replacer)
• ¾ tablespoon olive oil, 11 ml
• ¼ cup water, plus more if needed, 59 ml

For the brown butter sauce:

• ½ cup vegan butter, 113 grams
• 10 sage leaves, chopped
• Salt and pepper to taste
• ⅓ cup grated vegan Parmesan cheese, 30 grams

Instructions

For the filling:

• Preheat the oven to 425°F/218ºC and line a baking sheet with parchment paper.
• In a large mixing bowl, toss together the butternuts squash, olive oil, garlic powder, onion powder, sage, and thyme.
• Spread the seasoned butternut squash in an even layer over the prepared sheet pan and bake for 20 minutes or until fork tender, stirring halfway through.
• Transfer the roasted butternut squash to a food processor and pulse until almost smooth.
• Fold the vegan cream cheese and vegan Parmesan cheese into the butternut squash filling. Set aside.

For the pasta and the sauce:

• In a large mixing bowl, whisk together the semolina flour, tipo 00 flour, and salt.
• In a separate bowl, whisk together the egg substitute, olive oil, and 1/4 cup of water.
• Create a well in the center of the flour mixture and pour the wet ingredients into the well. Use a fork to gradually incorporate the flour into the wet ingredients until the dough starts to come together in a cohesive ball. If you find that some of dry ingredients are not incorporating into the ball, add more water, 1 tablespoon at a time, until most if not all of the ingredients have come together.
• Transfer the dough to a lightly floured surface and knead for 8-10 minutes or until the dough is smooth and elastic. It should spring back at you if you poke it. If at any point the dough feels too dry, add a splash of water. If it feels too wet, add a pinch or two of tip 00 flour.
• Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.
• Divide the dough into 2 equal portions and roll each portion out using a rolling pin or a pasta maker until the dough is translucent. Aim for a long, narrow shape.
• Lay a sheet of dough flat on a lightly floured surface. Starting about 1 inch from the edge, place dollops of butternut squash filling (about 1 ½ tablespoons) in a straight line 1 ½ inches away from each other with a border on either side. Stop halfway through the sheet. Fold the other half of the sheet over to touch the other side, allowing it to drape over the filling. Press the top layer of dough into the bottom, enclosing the ravioli filling. Repeat with the other sheet of dough and the rest of the filling. Pro tip: Do your best to avoid trapping air bubbles in ravioli as this will cause them to burst as they boil.
• Use a sharp knife to separate the individual ravioli. Feel free to cut off any rough edges.
• Bring a large pot of water to boil. Add a generous pinch of salt to the water. Drop the ravioli into the boiling water and cook for 5 minutes.
• While the ravioli are boiling, melt the vegan butter over medium heat in a large skillet. Add the sage and cook for 3 minutes. Turn the heat off.
• As the ravioli finishes cooking, turn the heat on the sauce to medium. Transfer the ravioli to the skillet with a slotted spoon and toss them in the sauce until thoroughly coated. Season with salt and pepper and turn off the heat.
• Serve hot sprinkled with grated vegan Parmesan cheese.

Notes

To store: To store butternut squash ravioli after forming but before boiling, place them in an airtight container, separating layers with parchment paper to prevent sticking. Refrigerate for up to 3 days, then boil and make the sauce as directed in the recipe. To store leftovers, simply place them in an airtight container and refrigerate for up to 3 days. Warm in the microwave or a skillet set over medium heat.

To freeze: If you’d like to keep your butternut squash ravioli longer, freeze it on a parchment-lined baking sheet until solid, then transfer to a freezer bag where they can be stored for up to 2 months. Reheat by dropping the ravioli directly into boiling water from the freezer and cook until they are heated through.

Calories: 1253kcal, Carbohydrates: 133g, Protein: 22g, Fat: 73g, Saturated Fat: 18g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 26g, Trans Fat: 0.2g, Sodium: 1475mg, Potassium: 1311mg, Fiber: 15g, Sugar: 8g, Vitamin A: 32671IU, Vitamin C: 71mg, Calcium: 260mg, Iron: 10mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Italian

Course: Dinner

Author: Jessica Hylton