Butternut Squash Ravioli
Prep Time 45 mins
Cook Time5 mins
Total Time50 mins
Butternut Squash Ravioli:
4 cups butternut squash, cubed (about 1 medium-small squash)
7 ounces firm tofu (usually half a block)
1/3 cup cashews, roasted
1 tablespoon nutritional yeast
vegan ravioli dough (next recipe below)
Sage Brown Butter Sauce:
1 clove fresh garlic, crushed and minced
8 fresh sage leaves
1/4 cup vegan butter (like Earth Balance)
1 tablespoon lemon juice
1/4 cup vegetable broth
1/4 teaspoon salt
*Prepare ravioli dough in advance.
to make the butternut squash ravioli
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.
to make the 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.
Simple Vegan Pasta Dough
2 cups flour
2 teaspoons extra virgin olive oil
1/2 cup water
2 pinches salt
In a large bowl, add flour and salt, mixing the two ingredients together to distribute the salt throughout the flour. Add the olive oil and about half of the water. I prefer to mix my dough by hand as to better control the mix rate and moisture levels.
Working from the outside of the bowl to the center, work the dry into the wet, adding small amounts of the remaining water as you go. A dough ball will form after 3 to 7 minutes of mixing and kneading your ingredients.
If the dough is too wet, add small amounts of flour and continue to knead, if it is too dry, add small amounts of water and continue to knead. Note on wearing latex gloves: They will help to keep your hands clean, but make sure they don't have a coating or powder on the them.
Once the dough is made, move to a flat surface for rolling out the pasta, and dust the top with flour. Separate the dough into 2 separate balls, roughly the same size. Using a rolling pin, place one of the dough balls into the center, and begin rolling out the pasta, being sure to flour the dough and rolling pin as needed to avoid sticking.