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
Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup water (adjust as needed)
Filling:
One Butternut Squash
2 tbsp Vegan Butter
2 tsp brown sugar
Salt, pepper, nutmeg and cinnamon (as desired)
Sauce:
⅓ cup vegan butter
2 tsp brown sugar
2-3 garlic cloves crushed/chopped
3 fresh sage leaves, chopped
Cinnamon as desired
Instructions:
Preheat oven to 425F
Cut a butternut squash in half and drizzle avocado oil, salt, pepper, and cinnamon.
Place in oven and bake for 30- 40min, or until soft. As that bakes, start the dough.
Instructions for the Dough:
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.
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.
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.
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:
Once the butternut squash is soft enough using an ice cream scoop, scoop out the butternut squash into a bowl.
Mix with vegan butter, brown sugar, cinnamon powder, nutmeg, garlic, salt and pepper. Set aside to cool.
Instructions for the Sauce:
While you are still waiting on the dough you can start on the sauce. In a large pan melt vegan butter and sauté garlic.
Once soft stir/whisk in brown sugar, cinnamon, and sage leaves.
Keep on a low heat. Now back to the dough…
Instructions for the Dough Part 2:
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.
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.
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.
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)
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.
Remove the ravioli from the pot and add it to your pan with your sauce. Enjoy!
Print Recipe Here!