Dairy-Free Butternut Squash Ravioli
This dairy-free butternut squash ravioli is rich, creamy, and surprisingly easy to make. It's so rewarding making homemade pasta, and it's an activity the whole family can enjoy. These delicious little squash pockets pair perfectly with a savory brown butter sage sauce and garlic toast.
Ingredients
Pasta Dough
- 1 cup semolina flour
- 1 cup all-purpose flour
- 2 tbsp olive oil
- 1 cup warm water
- 1/2 tsp salt
Butternut Squash Filling
- 1 lb butternut squash-diced
- 2 cloves garlic-minced
- 3 tbsp olive oil
- 1/2 cup vegan parmesan-grated
- 1 tsp dried sage
- 2 tsp salt
- 1/2 tsp cracked pepper
- 1 tsp onion powder
- 2 tbsp dairy-free milk
Instructions
Pasta Dough
- In a stand mixer fitted with a dough hook, combine the flour and salt. With the mixer on low speed, add the oil, and then water a little at a time until fully incorporated. You can also mix this in a mixing bowl and knead by hand if you don't have a stand mixer.
- Knead for about ten minutes until the dough is elastic and smooth. Cover the dough with a towel or plastic wrap and let it rest for 20 minutes.
- Lightly flour a work surface and cut your dough into 4 equal pieces. Using a pasta maker or rolling pin, roll out your dough to the desired thickness. To do this with a pasta maker, take one piece of dough and flatten it slightly. Flour it well and feed it through the pasta maker on the thickest setting. Turn the dial to the second thickest setting and feed your dough through again. Repeat this until the dough is the desired thickness. You don't want to go all the way to the thinnest setting for pasta. Dust the pasta sheets with flour.
Butternut Squash Filling
- Preheat your oven to 425 degrees.
- Prepare a baking sheet with a silicone mat. Add the squash, 1 tbsp olive oil, and salt and pepper to taste to a mixing bowl and toss to coat the squash evenly.
- Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
- In a blender or food processor, blend the squash, 2 tbsp oil, vegan parmesan, sage, salt, pepper, garlic, onion powder, and dairy-free milk until smooth. Taste and adjust seasoning as necessary. If it's too thick, add a little more milk.
Assemble the Ravioli
- Flour a ravioli press well. Lay one sheet of dough on the press and make the indentations for the filling. Place about a tbsp of filling in each well.
- Dip a finger in water and moisten all the edges of the ravioli. Lay a second sheet of dough on top and dust with flour. Use a rolling pin to gently press the sheets together.
- Carefully turn over the press and remove the ravioli sheet. Cut with a sharp knife or a pastry wheel.
- If cooking them fresh, bring a salted pot of water to a boil. Cook the ravioli for 2-3 minutes until they float to the top, and enjoy them in your favorite sauce.
- You can also freeze these to enjoy for later. Place the ravioli on a lined baking sheet in a single layer. Place in the freezer for an hour. Once frozen, they can be placed in a freezer-safe container and will stay fresh for up to 3 months. Cook them right from frozen.