If you’re in the mood for a comforting dish that brings the flavors of fall to your table, look no further than this Vegan Butternut Squash Ravioli Recipe. Bursting with natural sweetness from the roasted squash, this meal is perfect for any occasion, whether it’s a cozy dinner at home or an impressive dish for entertaining guests.
This ravioli is not just about satisfying your hunger; it’s a celebration of plant-based ingredients that come together to create a delightful experience on your palate. The combination of spices adds depth, while the homemade pasta provides a tender, chewy texture that complements the filling beautifully.
Imagine a plate filled with tender ravioli, each one a little pocket of joy, oozing with the flavors of nutty butternut squash and aromatic herbs. It’s a dish that’s as visually appealing as it is flavorful, making it a great choice for both vegan and non-vegan diners.
A Flavorful Vegan Butternut Squash Ravioli Recipe
These vegan butternut squash ravioli are filled with a rich mixture of roasted squash, garlic, and fresh herbs, all encased in delicate homemade pasta. The taste is a harmonious blend of sweet and savory, making each bite a delightful surprise.
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup water
- 1 medium butternut squash, peeled and diced
- 2 cloves garlic, minced
- 1 teaspoon sage, finely chopped
- 1 teaspoon thyme, finely chopped
- Salt and pepper to taste
- Vegan butter, for serving
- Chopped fresh parsley, for garnish
Instructions
- Prepare the Pasta Dough: In a bowl, mix the flour and salt. Gradually add water and knead until a smooth dough forms. Wrap in plastic and let it rest for 30 minutes.
- Roast the Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with a little olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender. Allow to cool slightly.
- Make the Filling: In a bowl, combine the roasted squash, minced garlic, sage, thyme, salt, and pepper. Mash together until smooth.
- Roll Out the Dough: Divide the rested dough into four pieces. Roll out one piece at a time on a floured surface until thin. Cut into squares or circles.
- Fill the Ravioli: Place a teaspoon of the filling in the center of each pasta square. Moisten the edges with water, fold over, and press to seal. Repeat with remaining dough and filling.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Drain gently.
- Serve: In a pan, melt vegan butter and toss the cooked ravioli in it. Serve hot, garnished with fresh parsley.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 8g
- Protein: 10g
- Carbohydrates: 55g
