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.
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.
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🧾 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 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 roasted squash until golden brown
make a butternut squash puree
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.
Paint ravioli edges with water.
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.
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.
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.
🍶 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.
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.
🍝 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 Filling
Equipment
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
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
🌡️ 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
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Chenée says
This ravioli is my new favorite fall recipe! Even better that it's vegan! The Buttery Sage sauce is just perfect.
Gus says
We are glad you enjoyed the ravioli recipe, Chenée!
Casey says
Such simple but AMAZING flavors! We loved this!
Kathleen says
Great Fall flavors in these fabulous homemade raviolis. Can't wait to taste them.
Ieva says
One of my favourite fillings of ravioli of all time - love the butternut and nutmeg combo! Will make these again soon 🙂
Kate says
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.
Gina Abernathy says
Butternut squash gets looked over a lot in recipes. Glad to see a great recipe using this squash.
Beth says
perfect pasta comfort food for cold days. I love how silky smooth the butternut squash filling was.
Gus says
I am glad yu liked them, Beth! Yep, we love making them, especially during the fall season!
Claudia Lamascolo says
These are my new favorite way to make squash love them this way and will make them again so good!
Louise says
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!
Gus says
I am glad you liked the ravioli recipe and found the steps easy to follow! Thanks for you review!
Jessie says
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!
Stephanie says
Wow I really enjoyed this dish! I love butternut squash, so it only made sense that it would be a delicious ravioli filling.
Janessa says
Wow, love the flavours in this ravioli filling! I was eating some of it straight from the spoon while I made these haha.