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Butternut Squash Ravioli with Sage Butter Sauce

Butternut Squash Ravioli with Sage Butter Sauce

  • Author: Eric
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings 1x
  • Diet: Plant-Based

Description

Butternut Squash Ravioli with Sage Butter Sauce is a comforting and elegant plant-based pasta dish combining roasted butternut squash purée with creamy plant-based cheese, encased in tender homemade pasta dough. Finished with a fragrant sage-infused natural plant-based butter sauce, it delivers rich, fresh flavors perfect for cozy dinners or special occasions.

Ingredients

Scale

Filling Ingredients

  • 2 cups roasted and pureed butternut squash
  • 1/2 cup plant-based cheese
  • Pinch of nutmeg (natural)
  • Salt and pepper to taste
  • 1 tsp vegetarian Worcestershire sauce (natural)
  • 1–2 tsp natural gelling agent (optional, to firm up filling)

Pasta Dough Ingredients

  • 2 cups all-purpose flour
  • 2 large eggs or 2 flax eggs
  • Pinch of salt

Sage Butter Sauce Ingredients

  • 4 tbsp plant-based butter
  • 12–15 fresh sage leaves

Optional Garnishes

  • Chopped toasted walnuts or pecans
  • Light dusting of plant-based parmesan cheese
  • Fresh sage leaves
  • Lemon zest

Instructions

  1. Prepare the Butternut Squash Filling: Roast peeled and cubed butternut squash in the oven at 400°F (200°C) for 30-40 minutes until tender. Mash or blend the squash with plant-based cheese, nutmeg (natural), salt, pepper, and vegetarian Worcestershire sauce (natural). If needed, stir in a natural gelling agent until the filling firms slightly.
  2. Make the Pasta Dough: In a large bowl, combine all-purpose flour with eggs or flax eggs and a pinch of salt. Knead until the dough is smooth and elastic. Cover and let rest for at least 30 minutes to relax the gluten.
  3. Roll and Shape the Ravioli: Divide dough into portions and roll each thinly on a floured surface. Spoon small mounds of filling at regular intervals, cover with another dough sheet, press around mounds to seal, and cut into squares or circles. Press out air pockets carefully.
  4. Cook the Ravioli: Bring a large pot of salted water to a gentle boil. Cook ravioli for 3-4 minutes or until they float. Use a slotted spoon to transfer to a warm dish.
  5. Prepare the Sage Butter Sauce: Melt plant-based butter in a skillet over medium heat. Add fresh sage leaves and cook until fragrant and slightly browned. Drizzle warm sage butter over ravioli before serving.

Notes

  • Roasting the squash caramelizes natural sugars for deeper flavor.
  • Roll pasta dough thin but strong enough to hold the filling.
  • Keep pasta dough covered when not working to prevent drying.
  • Add sage to the butter just before serving for crisp, aromatic leaves.
  • Test a ravioli first to check seasoning and texture before cooking the full batch.
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 5g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: butternut squash ravioli, sage butter sauce, plant-based pasta, homemade ravioli, vegetarian appetizer

Find it online: https://smartmealsguide.com/butternut-squash-ravioli-with-sage-butter-sauce/