Flavorful Vegan Butternut Squash Ravioli

If you ask me, homemade ravioli is one of life’s simple pleasures.

This vegan take on classic butternut squash ravioli brings all the comfort of traditional pasta with a plant-based twist. Sweet roasted butternut squash mingles with fresh herbs and dairy-free cheese to create a filling that’s rich and satisfying.

The pasta dough comes together without eggs, using everyday pantry ingredients you probably already have at home. When topped with a sage-infused brown butter alternative sauce, these little pasta pillows become something really special.

It’s a cozy dish that feels fancy but doesn’t require any special cooking skills – perfect for those chilly evenings when you want to slow down and enjoy the process of cooking.

What Kind of Butternut Squash Should I Use?

For ravioli filling, you’ll want to look for a small to medium butternut squash that feels heavy for its size and has a solid, matte beige color. The best ones have a long, thick neck since that’s where you’ll find the most flesh with fewer seeds. Fresh is definitely better than pre-cut for this recipe, as pre-cut squash can be a bit watery and may make your filling too loose. When picking your squash, check that the skin is free from soft spots or cuts, and give it a gentle tap – it should sound somewhat hollow, like knocking on a wooden door. A 2-3 pound squash will give you plenty for this recipe, with maybe a little left over for soup.

Options for Substitutions

This vegan ravioli recipe is pretty flexible with substitutions, though some ingredients are key to getting the right texture and taste:

• Butternut squash: You can swap butternut squash with pumpkin, sweet potato, or even roasted acorn squash. Just make sure to cook until tender and drain any excess liquid.
• Vegan butter: No vegan butter? Try coconut oil or olive oil instead. For the sage butter sauce, coconut oil works particularly well as it has a similar richness.
• Egg substitute: If you can’t find Bob’s Red Mill egg substitute, try ground flaxseed mixed with water (2 tablespoons ground flax + 6 tablespoons water), or chickpea flour mixed with water.
• All-purpose flour: While all-purpose flour works best for pasta, you can use ’00’ flour or even a 50/50 mix of all-purpose and whole wheat flour. Note that whole wheat will make the pasta a bit more dense.
• Oat milk: Any plant-based milk works here – try soy milk, almond milk, or cashew milk. Just avoid coconut milk as it’s too thick and has a strong flavor.
• Fresh sage: While fresh sage gives the best flavor, you can use dried sage in a pinch – just use 1/3 of the amount called for fresh. Or try fresh thyme or rosemary for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan ravioli is achieving the right dough consistency – too wet and it’ll stick to everything, too dry and it’ll crack while you’re forming the ravioli. Start by adding water gradually, one tablespoon at a time, until the dough comes together but still feels slightly firm. When it comes to the butternut squash filling, not roasting the squash long enough can leave you with a grainy texture – make sure it’s fork-tender and completely soft before mashing. Rolling the pasta dough too thick is another common mistake that can lead to heavy, chewy ravioli – aim for a thickness where you can almost see your hand through the dough (about 1/16 inch). For the best results, let your dough rest for at least 30 minutes before rolling, which allows the gluten to relax and makes the dough more pliable.

What to Serve With Butternut Squash Ravioli?

This cozy pasta dish pairs wonderfully with simple sides that let the ravioli shine as the star of the show. A light arugula salad dressed with lemon juice and olive oil makes a perfect starter, while some roasted Brussels sprouts or asparagus add a nice green element to the plate. For a complete Italian-inspired meal, serve some warm crusty bread on the side to soak up any extra sage butter sauce. If you’re feeding a crowd, you might want to add some plant-based Italian sausage or white beans for extra protein.

Storage Instructions

Keep Fresh: If you’ve got leftover uncooked ravioli, place them in a single layer on a parchment-lined baking sheet, dust with a little flour, and keep them in the fridge for up to 24 hours. For cooked ravioli, pop them in an airtight container in the fridge and they’ll stay good for 3-4 days.

Freeze: These vegan ravioli are perfect for batch cooking! Arrange uncooked ravioli on a baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just add an extra minute or two to the cooking time.

Make Ahead: You can prepare the butternut squash filling up to 2 days in advance and store it in the fridge. The dough can also be made a day ahead – just wrap it well in plastic wrap and refrigerate. Let it come to room temperature for about 30 minutes before rolling.

Preparation Time	60-75 minutes
Cooking Time	50-60 minutes
Total Time	110-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 small butternut squash (about 340g or 1 ½ cups after baking and peeling)
• 1 teaspoon chopped fresh sage
• 1 teaspoon light brown sugar (or use maple syrup)
• 2 tablespoons melted salted vegan butter
• 2 tablespoons of soy or oat milk
• ½ to ¾ teaspoon fine salt (adjust to taste)
• 2 cups all-purpose flour (approx. 240g)
• ½ teaspoon fine salt
• 2 tablespoons egg substitute (like bob’s red mill)
• 1 tablespoon extra virgin olive oil (and some extra for kneading)
• 6 to 9 tablespoons water (used as needed)
• 2 tablespoons oat milk (or any dairy-free milk option)
• ¼ cup salted vegan butter
• 12 to 14 fresh sage leaves
• Pinch of salt and black pepper (to taste)

Step 1: Prepare and Bake the Butternut Squash

Preheat your oven to 375°F.

Cut the butternut squash in half lengthwise and remove the seeds.

Brush the cut sides with olive oil, and place them cut-side down on a baking sheet.

Bake the squash for 40-45 minutes, or until tender.

Step 2: Make the Dough

While the squash is baking, begin making the dough.

In a large bowl, sift together the flour and salt.

Create a well in the center of the dry mixture.

Prepare the vegan egg replacer by mixing Bob's Red Mill Egg Replacer with 6 tablespoons of water, or by mixing cornstarch and tapioca starch with 4 tablespoons of water, in a small bowl.

Pour this prepared vegan egg replacer into the well in the dry ingredients along with olive oil and 6 tablespoons of water.

Fold the flour into the liquid, and begin kneading the mixture in the bowl until a dough forms.

Add water, one tablespoon at a time, as needed.

Transfer the dough to a floured surface and knead for a total of 8-10 minutes until smooth.

If needed, oil your hands with 1 teaspoon of olive oil.

Wrap the dough tightly in plastic wrap and refrigerate for at least 45 minutes to let it rest.

The dough can be stored in the fridge for up to 5 days.

Step 3: Make the Butternut Squash Filling

Once the squash is cooked and cooled slightly, scoop the flesh into a bowl, avoiding the skin.

Add melted vegan butter, oat milk, sage, brown sugar, and salt to the bowl.

Whip the ingredients with a fork until the mixture is light and fluffy.

Taste the filling, and adjust the seasoning with more salt or sugar if needed.

Step 4: Roll Out and Shape the Ravioli

Divide the rested dough into two halves.

Roll each dough half into a rectangle approximately 6" x 14", and 1/16" thick.

Place one rolled sheet on a greased metal ravioli press and place the plastic mold on top to create pockets.

If not using a ravioli press, place the first sheet on a floured surface.

Fill each pocket or, if pressing manually, place 1 tablespoon of filling drops 1" apart.

Cover with the second sheet of dough, and press gently to seal, or gently roll with a rolling pin.

Invert onto a floured surface and use a pastry cutter to trim the excess dough and cut out each ravioli square.

Reroll the scraps, if necessary, and repeat to make 20-24 ravioli using the same method.

Step 5: Assemble and Cook the Ravioli

On a floured surface, roll two additional rectangles 6" x 14" in size and brush both with a vegan egg wash.

On one dough piece, place 1 tablespoon of the filling drops, spaced 1" apart.

Cover with the second dough sheet.

Press gently between the drops to remove air and cut into squares around the filling.

Crimp the edges with a fork for extra sealing.

Re-roll any scraps and repeat.

See photos in the post above for visual guidance.

Step 6: Cook and Serve the Ravioli

Boil the fresh ravioli in water for 3-4 minutes.

If you’re cooking them from frozen, refer to notes in the original recipe post.

While the ravioli is cooking, melt vegan butter in a pan with sage leaves.

Once the ravioli is boiled, transfer it to the buttered pan and fry for 3 minutes on each side until the ravioli are lightly browned and the sage is crispy.

Serve the ravioli warm and season with salt and pepper to taste.