Since fall is finally here, I wanted to create a really comforting, hearty dish. I know pumpkin is a commonly used ingredient in fall recipes, but since all I’m seeing are pumpkin recipes, I wanted to change it up and use some butternut squash instead. You can certainly substitute any kind of squash, and also pumpkin if you really desire. But I think the butternut squash gives a really sweet, hearty flavor.
For the pasta dough, we used the recipe from our Pappardelle Bolognese post. There are more detailed instructions on that post, but you wanna make sure with this you let your dough rest for at least an hour.
To start off the filling for the ravioli, you’ll need to start out by roasting some garlic, and caramelizing some shallots. To roast your garlic, preheat your oven to 400 F. Cut the tops off of 4 heads of garlic, drizzle with olive oil and sprinkle with salt. Wrap tightly in aluminum foil, and then place in the oven for roughly an hour. Once they’re roasted, remove from the foil and allow to cool for about 20 minutes so you don’t burn yourself like I always do when squishing the garlic out. For the shallot, chop your shallots (doesn’t have to be precise, they’re going to be pureed anyways), and add to a skillet with some olive oil, and salt. Heat over low heat for about a half hour until caramelized and browned.
For the filling of the ravioli, take some cubed butternut squash (I usually buy it pre cut like this because cutting apart a whole butternut squash can be a huge pain) and boil them until fork tender in lightly salted water. Transfer to a food processor and blend until completely smooth. Once you have your squash puree, add your roasted garlic and caramelized shallots, and then also add ground nutmeg, ground sage, dried basil, salt, and plenty of black pepper. Pulse until smooth and combined, you don’t want any chunks of garlic, squash, or shallot.
To form your ravioli, lightly flour your working surface with all purpose flour, and roll out your pasta dough. You can certainly use a pasta maker, but I don’t have one so I just do it by hand. You’ll want to roll it as thin as you can possibly get it before it breaks. Cut out small circles (I used a mason jar to do this, but you can use any shape you’d like, triangles are also super cute and unique) and set aside. Take one circle, rim the edge with water, put a small dollop of filling in the center & top with another circle. Lightly press down the edges and then crimp with a fork. Place on a wax paper lined baking sheet until ready to use. Boil some water, salt it, and add the ravioli gently. Cook them until the all float to the top, and then drain them.
To make the sauce that will actually coat the ravioli, sauté 2 shallots and 2 cloves of garlic in some olive oil and vegan butter until browned. Add some chopped fresh sage and continue to cook for another few minutes until crispy. Add your drained ravioli to the pan and brown them slightly. Once they’re colored to your liking, deglaze the pan with white wine and allow to cook off for a minute or two.
To make your sage cashew cream, simply blend soaked cashews, almond milk, ground sage, ground nutmeg, salt, and black pepper together until smooth.
To plate these ravioli, smear some of your cashew cream and some leftover butternut squash filling onto the plate. Add your ravioli on top, and then garnish with toasted pine nuts, pine nut parmesan & micro basil. Toasted pine nuts are pretty simple to make, just take some pine nuts and heat over the stove in a dry skillet until golden brown. For the pine nut parmesan, blend some pine nuts, nutritional yeast, garlic powder, and salt together in a blender until it resembles parmesan cheese.
ROASTED GARLIC & BUTTERNUT SQUASH RAVIOLI
- pasta dough
- 3 cups butternut squash
- 3 tsp ground sage
- 3 tsp dried basil
- 2 tsp ground nutmeg
- 2 tsp salt
- 2 tsp black pepper
- 2 shallots, caramelized
- 4 heads roasted garlic
- Roll out your pasta dough very thin, and cut circles (or whatever shape you choose) to make the ravioli.
- For the filling, boil your butternut squash until fork tender, then pulse in a food processor with your remaining ingredients until completely smooth.
- Rim the edge of one circle of dough with water, dollop a small amount of filling in the center, and then place another circle of dough on top. Press down the edges & then crimp with a fork.
- Boil in salted water until the ravioli float, then drain.
SAGE CASHEW CREAM
- 1 cup soaked cashews
- 1/3 cup regular unsweetened almond milk
- 2 tsp ground sage
- 2 tsp ground nutmeg
- 2 tsp black pepper
- 1 tsp salt
- Blend all ingredients together in a blender until smooth.
WHITE WINE SAUCE
- 3 tbs vegan butter
- 1/2 tbs olive oil
- 2 shallots
- 2 cloves garlic
- 10 fresh sage leaves
- 1 tsp salt
- 3/4 cup white wine (we used pinot grigio)
- Heat the butter and olive oil over medium heat. Add your finely chopped shallot and garlic and cook until browned.
- Chop your sage leaves and add them to the mix with your salt. Allow to cook for another few minutes until crispy.
- Add your drained ravioli and cook until slightly browned.
- Deglaze the pan with white wine and allow to simmer for a minute or two until the alcohol has cooked off.
PINE NUT PARMESAN
- 1 cup pine nuts
- 1/4 cup nutritional yeast
- 1 tbs garlic granules
- 3/4 tbs salt
- Blend all ingredients together until it resembles parmesan cheese