Vegan Butternut Squash Ravioli
Creamy and delicious, this vegan butternut squash ravioli makes the perfect dinner for two. Made with a homemade vegan ravioli dough, and stuffed with roasted butternut squash and sage filling, they’re easy enough to make at home whilst still feeling totally fancy!
Ingredients
For the vegan ravioli dough
- 65 g plain flour
- 65 g wholemeal spelt flour (or plain)
- ½ tsp salt
- 80 ml water
For the butternut squash filling
- 250 g butternut squash peeled and diced
- ½ red onion chopped
- 4 cloves garlic peeled
- 7 fresh sage leaves
- 35 g hazelnuts
- pinch dried nutmeg
- salt and pepper to taste
For the garlic olive oil sauce (optional)
- 2 tbsp olive oil extra virgin
- 4 cloves garlic roughly chopped
- ½ lemon juiced
- 30 g spinach chopped
Instructions
For the vegan ravioli dough
- Mix together the flour and the salt in a large bowl. Make a well in the middle, and add the water slowly, mixing the flour and water until they come together into a dough.
- Knead the dough for 3-4 minutes until it is smooth. It will get dryer as you knead it, so add a splash more water if it feels dry. If it still feels wet and sticky after kneading, add a little bit of flour.
- Cover the dough until ready to roll.
For the butternut squash filling
- Preheat the oven to 200°c/fan 180°c.
- Add the cubed squash to a roasting dish or sheet pan with a tablespoon of olive oil and some salt and pepper. Roast for 20 minutes.
- Remove from the oven, then add the onion, garlic, sage, and hazelnuts. Return the pan to the oven for 15 minutes until the squash is soft and golden. Reserve a few of the hazelnuts for garnish.
- Once cooled slightly, transfer to a bowl. Blend the mixture until it is a smooth puree. Stir through the nutmeg, and a little salt and pepper to taste.
To make the raviolis
- Split the dough in half, then roll each piece out to around 2mm thick. Using a teaspoon, add 16 dollops of the filling to one half of the dough, at regular intervals around 3cm apart.
- Lay the second piece of dough over the top, going row-by-row to press the air out of each pocket. Use your fingers to press down around the dollops of filling.
- Use a pizza wheel, sharp knife or cookie cutter to cut out the raviolis. Use a fork to seal around the edges.
- Bring a pot of water to the boil. Add the raviolis in batches, making sure not to overcrowd the pan. Make sure the water maintains a simmer. Once the raviolis have come to the surface, cook for 3 more minutes, then remove from the pan.
For the garlic olive oil sauce (optional)
- Gently warm the extra virgin olive oil in a pan, and add the chopped garlic cloves. After they’ve simmered and infused for 2-3 minutes, add the lemon juice and spinach. Wait for the spinach to wilt, then remove from the heat.
- Serve sprinkled with lemon zest and chopped roasted hazelnuts.
Tried this recipe?Let us know how it was!