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