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Learn how to make an easy and delicious butternut squash ravioli. The nutty and earthy flavors of butternut squash combined with creamy tofu ricotta make for the perfect, decadent fall-flavored filling that everyone will love.

butternut squash ravioli on a white plate with blue towel

What You Need to Make This Butternut Squash Ravioli

Filling

Butternut Squash: This root vegetable packs both an earthy and nutty taste. When roasted, it gets soft and creamy and complements the taste of this filling perfectly. If you don’t have butternut squash on hand, you can swap it out for acorn or delicata squash.
Shallot: This will provide a sweet and delicate taste to our filling with a hint of garlic with a less intense flavor than an onion.
Oil: We use avocado oil to drizzle on our squash and shallots for this recipe before roasting them in the oven. Avocado oil can withstand high heat, which makes it ideal for this application. For other high-heat oils, you can also use sunflower oil and olive oil.
Brown Sugar: It may seem odd to add brown sugar to a savory dish like this one, but adding sugar here helps deepen the other flavors in the filling. If you’re looking for organic brown sugar, we recommend this one.
Vegan Parm: The addition of vegan parmesan cheese to this recipe adds a nice bit of flavor and some saltiness. If this is your first time trying vegan parmesan, you’re in for a treat. It’s spot on to what I remember parmesan tastes like. We prefer to use the parm-style shreds over parm crumbles. If you need recommendations, we like this one.
Tofu Ricotta: We use our homemade tofu ricotta cheese recipe as the base for this filling. It’s super easy to make and requires just a few simple ingredients. If you would instead not make your ricotta, Kite Hill makes a prepackaged one that you can mix the above ingredients in. Admittedly, we haven’t tried it with this, so we do recommend using our recipe.
Herbs: Add additional fall flair to the filling by pulsing in fresh rosemary, sage, and thyme. If you don’t enjoy any of these herbs, feel free to omit them based on your preferences.

ingredients fot butternut squash ravioli on gray board

Sauce

Vegan Butter: If you’re looking for an excellent vegan butter to use for this recipe, we like the Country Crock Plant Butter. If possible, use stick butter over a tub of spreadable butter. Instead of dairy, plant butter is made from a blend of oils but still packs the same flavors of the butter you’re familiar with.
Garlic: You can never have too much garlic. Feel free to use as much or as little garlic in this sauce as you see fit.
Sage: The perfect fall herb, sage complements this butter sauce perfectly. If you’re unfamiliar with using sage leaves, they are earthy with a subtle pepper flavor and have undertones of lemon, eucalyptus, and mint.

Additional Ingredients & Tools

Wonton Wrappers: We are making things easier by using wonton wrappers instead of using fresh pasta dough for this recipe. It has the same texture and flavor as pasta dough without the effort of making it from scratch. We like to use Twin Dragon wonton wrappers since they are certified vegan.
A Fork: To seal the wonton ravioli, we use a fork to make ridges in the dough. You can also use a ravioli cutter tool to close them, but a fork does the trick perfectly well.
Large Pan: To prepare our sauce and then toss our ravioli in it. If you’re looking for high-quality non-stick pans, we love the Caraway Home pan set.
Food Processor: This is used to prepare the ravioli filling. If you don’t have a food processor, you can also mash everything in a bowl and mix it well or use a blender. If you’re in the market for a food processor, we have this one.
Large or Medium Pot: To boil your water and cook up the ravioli!
Pastry brush

step by step how to make ravioli with wonton wrappers

Wonton Wrappers Vs. Fresh Pasta Dough

The decision to use wonton wrappers over fresh pasta dough was an easy one for us. The main reason is the ease of using the wrappers over making fresh dough. Wonton wrappers are already pre-cut and ready to use right out of the package and replicate sheets of pasta perfectly as they are made with similar ingredients. With fresh pasta dough, you need a pasta roller or pasta machine and about an hour of time to dedicate. If you feel ambitious, we have a fresh pasta recipe and a homemade ravioli recipe for you to try. Thankfully, both wonton wrappers and fresh pasta dough cook in boiling water in about 2-3 minutes.

close up of butternut squash ravioli on a white plate

Exploring Flavors

If you have found yourself on this post and the fall season has come and gone, don’t worry! This recipe is versatile and can be adapted based on the season. You can change up the sauce and use marinara, alfredo, vegan brown butter, or even a dairy-free cheese sauce. If you don’t want to use the butternut squash filling, you can use our tofu ricotta cheese recipe as is, or use it as a base and different herbs and flavors as you see fit. Whichever way you decide to prepare your ravioli, it will make the perfect main course.

Tips for Making Your Ravioli

Don’t overfill your ravioli. Use 1 tablespoon or 1.5 tablespoons in each ravioli. Adding too much filing could cause your ravioli to explode when sealing.
Remove all air bubbles. When sealing your ravioli, make sure there are no lingering air bubbles. If there are, the ravioli can fall apart while cooking.
Seal it well. Make sure you put deep grooves into the dough to make sure the ravioli is fully sealed before cooking.
Don’t over cook. Wonton ravioli will cook very quickly, so make sure you don’t over cook it.
Prevent Sticking: Stir the ravioli once in the pot will also help prevent sticking. To remove the ravioli from the boiling water we recommend using a slotted spoon.

butternut squash ravioli on a white platter

Looking For More Pasta Recipes?

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!