Description

This Easy Butternut Squash Ravioli with Sage Butter Sauce offers cozy, comforting flavors paired with elegant presentation. Tender pasta pockets filled with roasted butternut squash and plant-based cheese are tossed in a rich, fragrant sage butter sauce (natural), balancing sweet and savory notes for a warming and impressive meal perfect for all seasons.

Ingredients

Scale

Filling

2 cups butternut squash, peeled and cubed
1/2 cup plant-based cheese
1/4 teaspoon cinnamon (natural)
1/4 teaspoon nutmeg (natural)
1 teaspoon vegetarian Worcestershire sauce
1 teaspoon natural gelling agent
Salt and pepper, to taste

Pasta Dough

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon apple cider vinegar
3/4 cup water, approximately

Sage Butter Sauce

4 tablespoons plant-based butter (natural)
10 fresh sage leaves
1 teaspoon apple cider vinegar

Optional Garnishes

Smoked turkey bacon bits
Toasted pine nuts
Fresh sage leaves
Freshly cracked black pepper

Instructions

Prepare the Butternut Squash Filling: Cut the butternut squash into cubes and roast in the oven at 400°F (200°C) until soft and caramelized, about 25-30 minutes. Let cool. Blend the roasted squash with plant-based cheese, cinnamon (natural), nutmeg (natural), vegetarian Worcestershire sauce, and natural gelling agent until smooth but slightly textured. Season with salt and pepper to taste.
Make the Pasta Dough: In a bowl, mix all-purpose flour with salt and apple cider vinegar. Gradually add water, mixing until a pliable dough forms. Knead lightly on a floured surface until smooth. Cover with a cloth and let rest for about 30 minutes to develop elasticity.
Assemble the Ravioli: Roll out the dough thinly using a rolling pin or pasta machine. Place small spoonfuls of the filling evenly spaced on one sheet of dough. Brush around each spoonful with water, then carefully cover with another sheet. Press around each mound to seal the edges and cut into squares or circles, ensuring each ravioli is fully sealed.
Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop in ravioli and cook for 3 to 4 minutes or until they float to the top. Remove with a slotted spoon and drain.
Make the Sage Butter Sauce: Melt plant-based butter (natural) in a pan over medium heat. Add fresh sage leaves and cook until the butter is lightly golden and the sage is fragrant and slightly crisp. Add a small splash of apple cider vinegar and stir gently to brighten the sauce.
Combine and Serve: Toss cooked ravioli gently in the sage butter sauce until coated. Optionally, sprinkle smoked turkey bacon bits on top and garnish with extra fresh sage leaves. Serve warm and enjoy.

Notes

Roasting the butternut squash enhances its natural sweetness and depth of flavor.
Use modest spoonfuls of filling to prevent ravioli from bursting during cooking.
Seal edges firmly with water to avoid leaks.
Roll the pasta dough thinly for delicate and evenly cooked ravioli.
Fresh sage leaves provide the best flavor and texture in the sauce.
Serve ravioli hot and fresh for optimal taste.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Appetizers
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 250mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: butternut squash ravioli, sage butter sauce, plant-based cheese, vegetarian, vegan option, autumn recipe