Butternut Squash Ravioli

Vegan Butternut Squash Ravioli by Pasta-based. Overhead view of two plates of butternut squash ravioli on a white table with a dark grey cloth. Two wooden-handle forks rest on one of the plates. Fresh sage leaves used as a garnish.

This week has been craaazy. Both Matt and I have been super busy at work and totally pooped by the time we get home. Thanksgiving is next week and we’re so so so so so so sooooo ready for the 4-day weekend ahead of us. This year, we’re ordering a feast from our favorite vegan food truck WongWay Veg. I’m so excited!!! I know it’s going to be delicious. We love everything they make. What are your Thanksgiving plans? Cooking, ordering, visiting family, skipping it entirely? Spill it sista, give me the deets.

Vegan Butternut Squash Ravioli by Pasta-based. A butternut squash ravioli cut in half and on a fork, resting on top of the other raviolis in a dish, showing the delicious filling stuffed inside.

Vegan Butternut Squash Ravioli by Pasta-based. On the left, bright orange, raw, butternut squash sliced in half on a light grey countertop. On the right, cubed and roasted butternut squash on a silver baking sheet.

So in case I didn’t tell you this before, Matt is in love with ravioli. I mean, this kid might love ravioli more than he loves me… just kidding, that’s impossible ?. But for reals, he’s obsessed. Every time I make those little pasta pockets, I basically have to rescue him from drowning in his own drool.

Vegan Butternut Squash Ravioli by Pasta-based. On the left, a photo of a food processor with butternut squash ravioli filling ingredients inside: firm tofu, roasted cashews, and roasted butternut squash. On the right, the same food processor with the butternut squash ravioli filling blended smooth.

Vegan Butternut Squash Ravioli by Pasta-based. Ravioli dough cut into squares and laid on a white table, a teaspoon of butternut squash ravioli rests in the middle of a piece of dough.

Last time, we made the traditional ravs – tofu ricotta, red sauce, you know how it goes. This time though, THIS TIME, OMG – butternut squash. YAAASSS ?! It’s fall. Gimme all dat squash. So I used my traditional ravioli dough recipe and made the most delicious roasted butternut squash filling featuring tofu and… get this… ROASTED CASHEWS. Not just regular ol’ cashews but raw cashews roasted and nutty and warm and browned and HEAVENLY.

Vegan Butternut Squash Ravioli by Pasta-based. Overhead view of finished butternut squash raviolis, edges crimped with a fork.

Now, let’s get down to business. You can serve these ravioli with many different sauces. I think it would go particularly well with a light sauce or something lemony but I wouldn’t be opposed to something creamier like an alfredo. For this recipe, we made a sage brown butter sauce that was absolutely divine. This delicate yet buttery, garlicky, bright and aromatic sauce was THE PERFECT complement to the cheesy, rich filling. Also, it’s simple and quick to make.


Vegan Butternut Squash Ravioli by Pasta-based. Finished and cooked ravioli nestled together on a white plate covered in a sage, garlic, brown-butter sauce with fresh sage leaves for garnish.

Vegan Butternut Squash Ravioli by Pasta-based. Close and detailed photo of sage leaves.

4.75 from 12 votes
Vegan Butternut Squash Ravioli by Pasta-based. A butternut squash ravioli cut in half and on a fork, resting on top of the other raviolis in a dish, showing the delicious filling stuffed inside.
Butternut Squash Ravioli
Prep Time
45 mins
Cook Time
5 mins
Total Time
50 mins

Vegan creamy, cheesy, roasted butternut squash ravioli with a garlicky sage brown butter sauce.

Course: Dinner, Entree, Main Course, Pasta, Sauce
Cuisine: Italian, Vegan, Vegetarian
Servings: 6 servings
Calories per Serving: 300 kcal
Author: Pasta-based
butternut squash ravioli
  • 4 cups butternut squash, cubed (about 1 medium-small squash)
  • olive oil
  • 7 ounces firm tofu (usually half a block)
  • 1/3 cup cashews, roasted
  • 1 tablespoon nutritional yeast
  • vegan ravioli dough
sage brown butter sauce
  • 1 clove fresh garlic, crushed and minced
  • 8 fresh sage leaves
  • 1/4 cup vegan butter (like Earth Balance)
  • 1 tablespoon lemon juice
  • 1/4 cup vegetable broth
  • 1/4 teaspoon salt
  1. *Prepare ravioli dough in advance. 

to make the butternut squash ravioli
  1. Preheat oven to 425°F (220°C). 

  2. Peel butternut squash then cut in half. Using a spoon, scrape out and discard all the seeds and stringy parts. Cut butternut squash into one-inch cubes and place on baking sheet. Drizzle olive oil and sprinkle salt and pepper on top. Mix to coat all the cubes and roast in preheated oven for 25 minutes, flipping halfway.

  3. In the last 5-7 minutes of roasting, add cashews to the baking sheet (or you can use a separate baking sheet). Roast the cashews until they start to brown, making sure not to burn them.

  4. In a food processor, add the roasted butternut squash and cashews, tofu, and nutritional yeast. Purée until smooth and creamy, scraping down sides as needed (about 3-4 minutes). 

  5. Cut ravioli dough into even 3 inch squares. Place a teaspoon of butternut squash filling in the center of a square. Then place another square of dough on top and use a fork to crimp the edges until sealed. 

  6. Add prepared ravioli to a large pot of boiling water.* Boil them in batches, depending on the size of your pot (don't overcrowd them), for 5 minutes. Remove with slotted spoon. Enjoy with sage brown butter sauce.

to make the sage brown butter sauce
  1. Melt vegan butter in a large skillet on medium-heat. Cook until butter starts to brown. Add sage leaves and let sizzle for a few seconds.

  2. Remove from heat and add garlic. The garlic should start to brown quickly so be sure not to burn it. Once the garlic is fragrant, add salt, lemon juice and vegetable broth.

Recipe Notes

*This recipe freezes well! Do not boil the ravioli before freezing. Place prepared ravioli on a baking sheet lined with parchment paper into your freezer for about 20-30 minutes, until slightly frozen and hardened. This is so they won't stick together. Transfer to a freezer bag or tupperware. When you want to eat them, just add to a pot of boiling for 5 minutes.

November 6, 2017
November 26, 2017



  1. Reply

    Rebecca @ Strength and Sunshine

    November 20, 2017

    Killing it with these ravioli! They look delicious!

  2. Reply


    November 20, 2017

    5 stars
    I loooove butternut squash ravioli! Yours looks so much nicer than mine! 🙂 Beautiful pictures too! Thanks for sharing!

  3. Reply

    Linda from Veganosity

    November 20, 2017

    Homemade ravioli is the best! I love your butternut squash recipe. It looks amazing!

  4. Reply


    November 20, 2017

    5 stars
    I have always been intimidated by making my own ravioli, but this makes it seem much more simple than I thought! These look amazing!

  5. Reply


    November 20, 2017

    This is so delicious!

  6. Reply

    Richard Church

    December 4, 2017

    Recipe looks great. Haven’t made pasta for ages!

  7. Reply

    Alena Brenda

    December 6, 2017

    5 stars
    You are making my mind to try these butternuts. Looking good!

  8. Reply


    December 25, 2017

    5 stars
    made these with my family on christmas day! was super delicious. would recommend half a lemon in the sauce but otherwise perfection : )

  9. Reply


    March 26, 2019

    5 stars
    I made the filling last night and the pasta today, and it turned out delicious ?

  10. Reply


    September 14, 2019

    5 stars
    These are incredible. I’m going to make a pumpkin version tomorrow night, I think ? so good. Perfect for fall! LOVE!