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To make it super simple and quick, I used canned butternut squash puree but feel free to roast the butternut squash and add the fresh puree! I had never had a vegan ricotta until I recently picked up Kite Hill vegan ricotta at Sprouts and it’s really good! It works so well in this recipe! Feel free to substitute with regular ricotta cheese.
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Vegan Butternut Squash Ravioli with Ricotta and Mushroom Sage Sauce. Fresh and simple homemade pasta dough, filled with vegan ricotta cheese and butternut squash puree. Tossed with delicious mushroom white wine sage sauce. This is truly the most delicious and cozy meal for chilly weeknights.
Homemade ravioli is one of my favorite meals to make. It’s not hard to make at all, but it’s a little bit more time consuming. But it’s truly worth it. There’s nothing quite like homemade pasta dough stuffed with a cheesy filling and tossed with delicious sauce. The whole process is pretty simple and requires just a few steps. It actually comes together in just an hour and it’s such a great project for these long evenings! To make these butternut squash ravioli I used this ravioli maker which made it so easy and fun!
FRESH PASTA DOUGH FOR RAVIOLI INGREDIENTS
all purpose flour
Semolina flour – semolina helps the pasta to hold its shape well and have a firm texture ( you can use all-purpose flour instead)
hot water
sea salt
HOW TO MAKE RAVIOLI DOUGH BY HAND
To make the dough, in a medium bowl mix the flour and salt. Make a well in the center of the flour and pour the hot water. Mix with your hands until it forms a solid ball. Add more water/flour if needed. Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes.
HOW TO MAKE RAVIOLI DOUGH WITH KITCHENAID
If you own the standing mixer with a dough hook place all the ingredients and mix until the dough forms. It’s so easy and mess free! Then transfer to a floured surface and cover with a kitchen towel and let it rest for about 10 minutes.
BUTTERNUT SQUASH RAVIOLI FILLING WITH VEGAN RICOTTA
To make it super simple and quick, I used canned butternut squash puree but feel free to roast the butternut squash and add the fresh puree! I had never had a vegan ricotta until I recently picked up Kite Hill vegan ricotta at Sprouts and it’s really good! It works so well in this recipe! Feel free to substitute with regular ricotta cheese.
MUSHROOM SAGE SAUCE
This sauce is packed with cremini mushrooms and fresh sage. Cooke with dry white wine and vegetable broth. It’s packed with so much flavor and takes these butternut squash ravioli to another level!
If you love homemade ravioli recipes check out a couple of my favorites vegan sweet potato ravioli and vegan mushroom ravioli with pesto.
I hope you love this butternut squash ravioli recipe! If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram
Vegan Butternut Squash Ravioli with Ricotta and Mushroom Sauce
- Total Time: 50 minutes
- Yield: 24 ravioli
Description
This Easy Mushroom Risotto is a comfort dinner dream come true. Perfectly creamy, hearty and comforting. It’s simple enough to prepare for a weeknight dinner and at the same time decadent for a date night or dinner party! Made with simple and healthy ingredients, ready just in 40 minutes!
Ingredients
PASTA DOUGH
1 cup semolina flour (or all-purpose)
1/2 cup all purpose flour
1/2-3/4 cup hot water
1 tsp sea salt
BUTTERNUT SQUASH FILLING
3/4 cup butternut squash puree
3/4 cup vegan or regular ricotta cheese
Salt, black pepper
MUSHROOM SAGE SAUCE
12 oz cremini mushrooms, sliced
1 tbsp avocado oil
3 tbsp grass-fed butter or avocado oil
3 garlic cloves, minced
3/4 cup dry white wine
1 cup vegetable broth
7 large sage leaves, finely chopped
salt, pepper
Instructions
In a large bowl, mix the flour and salt. Make a well in the center of the flour and pour the water. Mix with your hands until it forms a solid ball. Add more water/flour if needed.
Transfer to a well floured surface and knead for about 5 minutes. Cover with a plastic wrap or kitchen towel and let it rest for about 10 minutes. If using a standing mixer with a dough hook there’s no need to knead with hands.
Meanwhile, prepare the mushroom sauce and filling. Heat the oil in a large skillet over medium-high heat. Add mushrooms and cook for about 5 minutes. Then, add butter, garlic, salt and pepper and cook for another 5 minutes. Pour in the wine and vegetable broth and cook for about 5 minutes until the sauce slightly thickens. Stir in chopped sage.
In a bowl, mix butternut squash puree, ricotta, salt and pepper.
To make the ravioli, you can use this ravioli maker following the instructions, knife or pizza cutter. Divide the dough in 4 equal parts. Roll the dough into thin sheets. Place about 1 tablespoon of filling one inch apart over half the pasta sheet (12 in total). Cover the filling with another sheet of pasta and press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
Bring a large pot of salted water to a boil. Cook the ravioli in batches about 2-3 minutes or until they float. Drain and add toss ravioli with the sauce. Divide between plates.
- Prep Time: 30 minutes
- Cook Time: 20 minutes