Butternut Squash and Sage Ravioli with Walnut Cream Sauce

Servings: 4 | 30 minutes | 450 kcal

Originating from the heart of Italy, ravioli has been a beloved dish for centuries. This vegan twist honors traditional Italian culinary arts while embracing the growing demand for plant-based alternatives.

This recipe was born on a crisp autumn day, inspired by a walk through a pumpkin patch. The vibrant colors of fall and the comforting aroma of sage in the air guided its creation, resulting in a dish that encapsulates the essence of the season.

Ingredients

2 cups butternut squash
10 pieces fresh sage leaves
1 cup walnuts
3 cloves garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon black pepper
2 cups all-purpose flour
1 cup water

Instructions

Roast the butternut squash in the oven at 200°C (392°F) until tender.
In a food processor, blend the roasted squash, half of the sage leaves, and a pinch of salt until smooth.
Prepare the dough by mixing all-purpose flour and water until it forms a firm ball. Let it rest for 30 minutes.
Roll out the dough thinly and cut into squares.
Place a spoonful of the squash mixture onto each square, fold over, and seal the edges to form ravioli.
To make the walnut cream sauce, blend walnuts, garlic, nutritional yeast, lemon juice, olive oil, salt, and pepper until smooth and creamy.
Boil the ravioli in salted water for about 3-4 minutes, until they float.
Serve the ravioli hot with the walnut cream sauce drizzled on top and garnish with remaining sage leaves.