top of page

Vegan Butternut Squash Ravioli

There's nothing like homemade pasta, and as the weather cools down and we all inevitably spend more time indoors, this home-made ravioli recipe is the perfect activity to fill your time! Get together with friends and family and form an assembly line!


Vegan Butternut Squash Ravioli

Total time: 1 hour and 30min

By: Crave with Ave


  • 2 cups all-purpose flour

  • 1/2 teaspoon salt

  • 2 tablespoons olive oil

  • 1/2 cup water (adjust as needed)


  • One Butternut Squash

  • 2 tbsp Vegan Butter

  • 2 tsp brown sugar

  • Salt, pepper, nutmeg and cinnamon (as desired)


  • ⅓ cup vegan butter

  • 2 tsp brown sugar

  • 2-3 garlic cloves crushed/chopped

  • 3 fresh sage leaves, chopped

  • Cinnamon as desired


  1. Preheat oven to 425F

  2. Cut a butternut squash in half and drizzle avocado oil, salt, pepper, and cinnamon.

  3. Place in oven and bake for 30- 40min, or until soft. As that bakes, start the dough.

Instructions for the Dough:

  1. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center of the flour mixture.

  2. Add Wet Ingredients: Pour the olive oil into the well in the flour mixture. Gradually add water while stirring with a fork or your hands until the dough starts to come together.

  3. Knead the Dough: Turn the dough out onto a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour.

  4. Rest the Dough: Form the dough into a ball and cover it with a clean kitchen towel. Let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.

Instructions for the Filling:

  1. Once the butternut squash is soft enough using an ice cream scoop, scoop out the butternut squash into a bowl.

  2. Mix with vegan butter, brown sugar, cinnamon powder, nutmeg, garlic, salt and pepper. Set aside to cool.

Instructions for the Sauce:

  1. While you are still waiting on the dough you can start on the sauce. In a large pan melt vegan butter and sauté garlic.

  2. Once soft stir/whisk in brown sugar, cinnamon, and sage leaves.

  3. Keep on a low heat. Now back to the dough…

Instructions for the Dough Part 2:

  1. Divide and Roll: After resting, divide the dough into smaller portions. Take one portion and roll it out on a floured surface using a rolling pin. Roll the dough into a thin sheet, about 1/16 to 1/8 inch thick.

  2. Fill or Cut: Once the dough is rolled out, you can proceed to fill it with your ravioli filling. Alternatively, you can cut the rolled-out dough into squares or circles for classic ravioli shapes.

  3. Assemble the Ravioli: Place small spoonfuls of your butternut squash filling on one half of the rolled-out dough, leaving enough space between each filling. Fold the other half of the dough over the filling, pressing down to seal the edges.

  4. Cut and Seal: Use a pasta cutter or a sharp knife to cut the ravioli into individual pieces. Press the edges firmly to seal each ravioli. (You may need to add a bit of water to the rim to keep the ravioli closed as you press the edges together)

  5. Bring water to a boil then reduce to medium heat (to avoid the ravioli from bursting open), gently place ravioli in water and cook until it floats, typically 3 mins but use your best judgment. I like to eat a noodle to know for sure how it’s cooking.

  6. Remove the ravioli from the pot and add it to your pan with your sauce. Enjoy!

Print Recipe Here!

Butternut Squash Ravioli
Download PDF • 68KB


bottom of page