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    Home » Recipes » Entrées

    Published: Sep 6, 2022 by Gus · This post contains affiliate links and I will be compensated if you make a purchase after clicking through my links.

    Vegan Butternut Squash Ravioli

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    Pinteresr cover of vegan butternut squash ravioli.
    Pinteresr cover of vegan butternut squash ravioli.
    VNF

    Finding vegan-friendly pasta recipes can be challenging, but this butternut squash ravioli is worth trying. The creamy filling and buttery sage sauce will have you go for seconds! Plus, it's easy to make so that you can impress and enjoy a great bowl of homemade ravioli with fall's cozy flavors.

    vegan butternut squash ravioli hero
    Jump to Recipe - Print Recipe

    The fall season is marked by the arrival of delicious butternut squash and using pumpkin spice for everything!

    This is one of the vegan ravioli fillings we use the most when making pasta, and served as an entrée, as we would serve a butternut squash risotto. They both pair well with this stuffed portobello mushroom for a complete autumn feast.

    Jump to:
    • 🧾 Ingredients
    • 🔪 Instructions
    • 🍶 Substitutions
    • 📖 Variations
    • 🥢 How to serve
    • 🍽 Equipment
    • 🥡 Storage
    • 💡 Top tip
    • 🍝  More homemade pasta recipes
    • 📋 Recipe
    • 🌡️ Food safety
    • 💬 Reviews and Comments

    🧾 Ingredients

    vegan butternut squash ravioli recipe ingredients
    • Sweet butternut squash
    • Vegan butter
    • Rosemary sprig or fresh sage
    • Nutmeg
    • Kosher salt and pepper

    Optional: garlic cloves and pine nuts to garnish.

    See the recipe card for quantities.

    🔪 Instructions

    Making this vegetarian ravioli filling is easy, and you can make it in the oven while you work on your homemade ravioli pasta to make the most of your time.

    cut butternut squash in half

    cut butternut squash in half and place them face up on a baking sheet with parchment paper

    bake the butternut squash with vegan butter and a rosemary sprig

    bake the butternut squash with vegan butter and a rosemary sprig

    bake the roasted squash until golden brown

    mash baked butternut squash

    make a butternut squash puree

    place the pasta sheet on a floured surface, mark the ravioli slightly, leaving ¼" (0.5 cm), between each one; then put filling

    On a lightly floured surface, mark the pasta dough with a cookie cutter, add the butternut squash filling to the piping back, and pour about one tablespoon per ravioli.

    moist the ravioli circles edges with water

    Paint ravioli edges with water.

    cover the second pasta sheet and press with your fingers to remove air pockets

    Place the second ravioli sheet on top, beginning from one side, and slowly closing the circles for each one before you lay out all the dough.

    cutting ravioli with a cookie cutter

    Cut the ravioli with a cookie cutter, pressing firmly.

    Hint: I always try the upper dough to be longer as it has to go through all the filling hills and might be short to close the ravioli batch.

    Read our post: making homemade ravioli dough from scratch and using different ravioli cutter tools.

    vegan ravioli dough cut with cookie cutter

    Hint: see our post on how to roast butternut squash to perfection for more tips.

    Make the brown butter sauce

    On a skillet, melt vegan butter on low heat, add the fresh sage, and let cook at the minimum fire; often stir until a brown butter sage sauce is formed.

    After boiling the ravioli in boiling salted water in a large pot, toss them with a slotted spoon for 3 minutes until al dente; drain the water and reserve a cup of pasta water.

    Gently toss the cooked ravioli into the butternut squash sauce made with butter and sage using the reserved pasta water. Add one tablespoon at a time until you see a perfect creamy consistency, coating evenly on medium heat, and serve on serving plates.

    Then add toasted pine nuts and garnish the butternut squash pasta with crispy sage leaves and a couple of brown butter sage sauce tablespoons.

    vegan butternut squash ravioli served with toasted pine nuts and sage

    🍶 Substitutions

    • Pumpkin - you can use pumpkin or acorn squash instead of butternut squash.
    • Vegan butter- You can use vegan cream cheese or olive oil instead of butter.
    • Rosemary - use fresh thyme instead.

    📖 Variations

    • Cheesy - add vegan parmesan cheese to the mixture for a cheesy note.
    • Garlicky - roast a head of garlic with the butternut squash, and use one or two roasted garlic loves when mashing the purée.

    🥢 How to serve

    The best sauce for butternut squash ravioli is the simplest; made with melted vegan butter and sage.

    Having butternut squash ravioli with sage butter allows all the flavors from this vegan ravioli filling to stand out while beautifully melding with a distinct and still mellow flavor that feels just right.

    vegan butternut squash ravioli served on a blue flat plate topped with sage butter and pine nuts.

    Serve this squash ravioli with vegan parmesan cheese, rosemary focaccia bread, or Italian Pagnotta bread.

    Another sauce for butternut squash ravioli that works well is the carrot greens pesto, the mint pesto, and kale and sage pesto.

    🍽 Equipment

    Use a piping bag to make the ravioli; this will facilitate the ravioli-making process.

    🥡 Storage

    Store the vegan ravioli filling in an airtight container in the fridge for up to 2-3 days.

    💡 Top tip

    If you don't have one, you can use a nylon or plastic bag and push all ravioli filling towards one of the bottom's ends. Then cut about ¼ inch of the tip of the bag.

    vegan butternut squash ravioli served on a blue flat plate topped with sage butter and pine nuts.

    🍝  More homemade pasta recipes

    • Homemade vegan pasta noodles
    • Vegan bolognese recipe
    • Creamy eggplant pasta
    • Roasted butternut squash pasta sauce

    ⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    vegan butternut squash ravioli featured

    Vegan Butternut Squash Ravioli Filling

    Gus
    The creamy filling and buttery sage sauce will have you go for seconds! Plus, it's easy to make so that you can impress and enjoy a great bowl of homemade ravioli with fall's cozy flavors.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Appetizer, Basics & Preparations, Breakfast & Brunch, Side Dish
    Cuisine Italian-Inspired
    Servings 10 servings (80 tbsp)
    Calories 95 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    parchment paper.
    (affiliate link)
    Parchment Paper (affiliate link)

    Ingredients
     
     

    • 1 large butternut squash
    • 2 tablespoons vegan butter or olive oil
    • 2 rosemary or fresh thyme
    • 1 teaspoon salt
    • ⅛ teaspoon nutmeg freshly ground
    • black pepper freshly ground
    • homemade pasta dough
    Prevent your screen from going dark

    Directions
     

    Whole roasting whole butternut

    • Preheat the oven to 400 ºF (200 ºC).
    • Cut the butternut squash lengthwise from top to bottom, and deseed it using a spoon. Save the seeds for later use, like roasting them on a pan sheet for a simple, healthy, and delicious snack. Place both halves on top of a pan sheet.
    • Toss the butter inside of the butternut squash, rubbing some of it on the surface, then dropping the butter cube in the middle.
    • Add a rosemary sprig inside each half of the butternut and add salt and pepper.
    • Roast the squash for 40-50 minutes or until a fork pierce them all the way down.
    • Remove from the oven and let the butternut cool down otherwise you can handle it with kitchen thongs.
    • Remove the rosemary sprig scoop the soft flesh out and mash with a potato masher.
    • Adjust the flavor by adding freshly ground nutmeg, salt, and pepper, and let the mixture cool down completely.
    • Prepare for ravioli. Add the ravioli filling into a nylon piping bag and make the ravioli.

    Alternative method (dicing butternut squash)

    • Preheat the oven to 400 ºF (200 ºC).
    • Cut the butternut squash lengthwise from top to bottom, and deseed it using a spoon. Save the seeds for later use, like roasting them on a pan sheet for a simple, healthy, and delicious snack.
    • Peel the squash with care.
    • Dice the butternut squash and put it in a mixing bowl, then add the butter and rosemary, stems removed- Season with salt and pepper.
    • Peel and cut the butternut squash into big chunks and mix with the herbs in a bowl. Either drizzle extra-virgin olive oil to get the cubes lightly coated or set the diced butternut squash on parchment paper to prevent sticking and avoid using oil.
    • Spread the seasoned squash on a lined baking sheet with parchment paper. Roast for 30 minutes until tender.
    • Remove from the oven, remove the toasted rosemary leaves, and transfer it to a mixing bowl.
    • Mash with a potato masher, adjust the flavor using freshly ground nutmeg, salt, and pepper and let the mixture cool down completely.
    • Add the ravioli filling into a nylon piping bag and make the ravioli.

    Brown butter sauce and serving

    • On a skillet, melt vegan butter on low heat, add the fresh sage, and let cook at the minimum fire; often stir until a brown butter sage sauce is formed.
    • After boiling the ravioli in boiling salted water in a large pot, toss them with a slotted spoon for 3 minutes until al dente; drain the water and reserve a cup of pasta water.
    • Gently toss the cooked ravioli into the butternut squash sauce made with butter and sage using the reserved pasta water. Add one tablespoon at a time until you see a perfect creamy consistency, coating evenly on medium heat, and serve on serving plates.
    • Then add toasted pine nuts and garnish the butternut squash pasta with crispy sage leaves and a couple of brown butter sage sauce tablespoons.

    Video

    Nutrition Facts

    Calories: 95kcalCarbohydrates: 22gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 589mgPotassium: 666mgFiber: 4gSugar: 4gVitamin A: 19955IUVitamin C: 40mgCalcium: 94mgIron: 1mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!
    Nutrition Facts
    Vegan Butternut Squash Ravioli Filling
    Amount per Serving
    Calories
    95
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    589
    mg
    26
    %
    Potassium
     
    666
    mg
    19
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    19955
    IU
    399
    %
    Vitamin C
     
    40
    mg
    48
    %
    Calcium
     
    94
    mg
    9
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
     
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    🌡️ Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

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      Recipe Rating




    1. Janessa says

      October 17, 2022 at 8:28 am

      5 stars
      Wow, love the flavours in this ravioli filling! I was eating some of it straight from the spoon while I made these haha.

      Reply
    2. Stephanie says

      October 17, 2022 at 8:03 am

      5 stars
      Wow I really enjoyed this dish! I love butternut squash, so it only made sense that it would be a delicious ravioli filling.

      Reply
    3. Jessie says

      October 17, 2022 at 7:42 am

      5 stars
      I have always wanted to make homemade pasta and your step by step directions were so helpful! These little pockets of deliciousness came out beautifully!

      Reply
    4. Louise says

      October 17, 2022 at 7:31 am

      5 stars
      Two of my favourite things, butternut squash and ravioli- plus all vegan too! Utterly delicious and the how-to images really helped with creating the little parcels of yum!

      Reply
      • Gus says

        October 17, 2022 at 7:37 am

        I am glad you liked the ravioli recipe and found the steps easy to follow! Thanks for you review!

        Reply
    5. Claudia Lamascolo says

      October 01, 2022 at 10:38 am

      5 stars
      These are my new favorite way to make squash love them this way and will make them again so good!

      Reply
    6. Beth says

      October 01, 2022 at 9:46 am

      5 stars
      perfect pasta comfort food for cold days. I love how silky smooth the butternut squash filling was.

      Reply
      • Gus says

        October 01, 2022 at 12:34 pm

        I am glad yu liked them, Beth! Yep, we love making them, especially during the fall season!

        Reply
    7. Gina Abernathy says

      October 01, 2022 at 9:45 am

      Butternut squash gets looked over a lot in recipes. Glad to see a great recipe using this squash.

      Reply
    8. Kate says

      October 01, 2022 at 9:40 am

      5 stars
      Oh I've been looking for a recipe to make my own vegan stuffed pasta for ages, this is incredible! Butternut squash is such a creamy and delicious ravioli filling.

      Reply
    9. Ieva says

      September 07, 2022 at 2:21 am

      5 stars
      One of my favourite fillings of ravioli of all time - love the butternut and nutmeg combo! Will make these again soon 🙂

      Reply
    10. Kathleen says

      September 06, 2022 at 8:22 pm

      5 stars
      Great Fall flavors in these fabulous homemade raviolis. Can't wait to taste them.

      Reply
    11. Casey says

      September 06, 2022 at 8:16 pm

      5 stars
      Such simple but AMAZING flavors! We loved this!

      Reply
    12. Chenée says

      September 06, 2022 at 7:52 pm

      5 stars
      This ravioli is my new favorite fall recipe! Even better that it's vegan! The Buttery Sage sauce is just perfect.

      Reply
      • Gus says

        September 07, 2022 at 9:46 am

        We are glad you enjoyed the ravioli recipe, Chenée!

        Reply

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