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.
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.
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.
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.
HOW TO MAKE VEGAN BUTTERNUT SQUASH RAVIOLI IN 1 MINUTE:
Vegan creamy, cheesy, roasted butternut squash ravioli with a garlicky sage brown butter sauce.
- 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
- 1 clove fresh garlic, crushed and minced
- 8 fresh sage leaves
- 1/4 cup vegan butter (like Earth Balance)
- 1 lemon, juiced
- 1/4 cup vegetable broth
*Prepare ravioli dough in advance.
Preheat oven to 425°F (220°C).
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.
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.
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).
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.
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.
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.
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 lemon juice and vegetable broth.
*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.