This post is allllll about this Vegan Butternut Squash Ravioli. But first, lets talk Thanksgiving.
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.
Who doesn’t love Raviolis???
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 ole’ 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 Miyoko's or Earth Balance)
- 1 tablespoon lemon juice
- 1/4 cup vegetable broth
- 1/4 teaspoon salt
*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 salt, 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.
Rebecca @ Strength and Sunshine
Killing it with these ravioli! They look delicious!
I loooove butternut squash ravioli! Yours looks so much nicer than mine! 🙂 Beautiful pictures too! Thanks for sharing!
Linda from Veganosity
Homemade ravioli is the best! I love your butternut squash recipe. It looks amazing!
I have always been intimidated by making my own ravioli, but this makes it seem much more simple than I thought! These look amazing!
This is so delicious!
Recipe looks great. Haven’t made pasta for ages!
You are making my mind to try these butternuts. Looking good!
made these with my family on christmas day! was super delicious. would recommend half a lemon in the sauce but otherwise perfection : )
I made the filling last night and the pasta today, and it turned out delicious ?
These are incredible. I’m going to make a pumpkin version tomorrow night, I think ? so good. Perfect for fall! LOVE!
My search is over…I have been hunting for a great butternut squash ravioli recipe and this one is perfection! I substituted the tofu for vegan ricotta as some family members avoid soy and it worked just great. Thank you!!
So glad this worked out for you! It’s one of our favorites, and we can legitimately eat the filling with a spoon! Thank you for sharing your updates and success!
I tried these tonight. They were delicious, especially with the sage brown butter sauce! I had some marinara sauce, so I had that as an option for my girls (and my 7 year old loved it that way), but the garlic butter sauce compliments it so well! I did add a little bit of salt, pepper and garlic to the filling, and I thought it was perfect! Thanks for this delicious recipe!
Thank you for commenting, we are so glad they came out great for you!