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.
- 2 cups diced small butternut squash
- 1 medium shallot, roughly chopped into large chunks (about 1/3 cup)
- Avocado oil
- Salt and pepper
- 14 oz. firm tofu, drained
- 3 cloves garlic, minced
- Juice of 1/2 small lemon
- 1/2 cup grated vegan parmesan
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/2 tablespoon packed brown sugar
- 1/2 tablespoon white miso paste
- 1 1/2 teaspoon chopped sage, stems removed
- 1 teaspoon chopped thyme, stems removed
- 1 teaspoon chopped rosemary, stems removed
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper, to taste
- Optional: pinch nutmeg
- 3.5-inch square wonton wrappers (about 76) or Homemade Vegan Egg Pasta
- 8 tablespoons vegan butter
- 6 cloves garlic, finely minced
- 5 fresh sage leaves, finely chopped
- Salt and pepper
- Freshly grated vegan parmesan, for serving
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat.
- To a large bowl, add the butternut squash, shallot, a drizzle of oil, and a large pinch of both salt and pepper. Pour this mixture onto your baking sheet and spread into a single layer, then transfer to the oven to roast for 40-45 minutes or until cooked through. Once cooked, cool for 10 minutes.
- Transfer everything on the baking sheet into a food processor along with the firm tofu, garlic, lemon juice, grated vegan parmesan, olive oil, nutritional yeast, brown sugar, white miso paste, thyme, and rosemary, salt, black pepper, and a pinch of nutmeg.
- On a clean surface, lay out 8 of the wonton wrappers. Using a pastry brush, wet around the edges of each wrapper.
- Scoop 1 tablespoon of filling into the center of half of the wrappers. Take one of the unfilled wrappers and lay it on top of the filled ravioli. Gently press down the edges to seal, being sure to remove any excess air from the center. Using a fork, seal the ravioli.
- Repeat process with remaining wrappers and filling. We suggest only using 8 at a time as they will dry out if they sit too long and be harder to seal.
- Set the ravioli aside as you prepare your sauce.
- In a large pan over medium-low heat, melt the vegan butter. Once melted, add in the garlic, and sage, plus a pinch of salt and pepper. Cook for 3-4 minutes or until fragrant, then remove from heat.
- Bring a large pot of salted water to boil. Add in about half a dozen of the ravioli and cook for a few minutes, or until they float to the top and the wrapper is tender. Remove the ravioli from water with a slotted spoon and transfer to the sauce. Mix gently or use a spoon to scoop sauce on top of the ravioli to coat. They are very delicate so be careful! We recommend removing the ravioli from the saucepan and setting them aside on a separate plate to clear the pan to make it easier to mix the next batch in the sauce.
- Continue cooking the ravioli and coating them in sauce, being sure to cook them in small (half dozen) batches so they don’t overcook or break.
- Serve warm with a sprinkle of parmesan and an additional pinch of black pepper. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Entree, Pasta
- Method: Stovetop
Keywords: butternut squash, pasta, entree, fall, sage, herbed, dinner