It amazes me when I see butternut squash ravioli with cheese in the filling. It seems to be happening more and more these days, and is so unnecessary. Winter squash is nature’s ravioli filling, both in taste and texture. It needs only a little seasoning to shine. A sprinkling of cheese (or should I say, vegan cheese) on top can be nice, but inside the pasta, it can easily overwhelm the delicate sweet flavor. Which is why I think you will love this dairy-free butternut squash ravioli. It’s simply delicious!
Dairy-Free Butternut Squash Ravioli from the Candle Chefs
This vegan butternut squash ravioli recipe was shared with us by the authors of the Candle 79 Cookbook, back when it was released in 2011. It was actually an alternate filling option to their Vegan Mushroom Ravioli Recipe, which I decided to break out as a separate recipe. I’ve also added nutrition information, options, and answers to some FAQs below.
Can I Use a Different Squash?
Yes, you can use any winter squash in the filling. Acorn squash, kabocha squash, and pie pumpkins are a few favorites. Sweet potato would even be delicious. But it will taste best with roasted squash or sweet potato. I wouldn’t use a canned version.
My Squash is Too Hard to Peel or Cut. Help!
I have two cheats that might help. One is to poke the squash all over with a fork and microwave it on high for about 3 minutes. This usually softens it slightly to make it easier. But I usually just roast the whole squash. I poke it all over with a fork, place it in a baking dish, and roast in a 400ºF oven for about 45 minutes. You can then cut it, seed, and scoop out the flesh with ease.
Is the Saffron Required?
It isn’t necessary, but it does add to the look and taste. That said, saffron can be pricy. If you omit it, the pasta will have a normal pasta color rather than a yellow-orange hue. And you can skip the water infusion step.
What is Semolina Flour?
Have you noticed how most dried pasta is made without eggs, but fresh pasta is frequently made with eggs? That’s often due to semolina flour. The protein content of semolina flour is higher than all-purpose flour, so it helps the pasta keep its structure. You can find semolina flour at most large grocers in the flour section, or you can order it online.
What Can I Substitute for Semolina Flour?
You can substitute bread flour for the semolina flour. Bread flour is also higher in protein than all-purpose flour, and will help the dough elasticity. If you use only all-purpose flour, the dough might not hold up as well with the filling.
What Egg Replacer Do You Recommend?
The authors used Ener-G Egg Replacer in their vegan ravioli dough, but that product is being discontinued, and Ener-G might be going out of business (after 30 years!). Bob’s Red Mill, Namaste Foods, and OrgraN are some other popular powdered egg replacer options. I’ve also made egg-free ravioli dough without eggs or egg replacer, and it also works well. This recipe might work fine if you simply omit the egg replacer, but we haven’t tested it.
What Type of Oil Should I Use in the Homemade Pasta Dough?
The authors use melted palm oil. The saturated fat lends a more tender and pliable texture to the dough. But you can use refined melted coconut oil or your favorite cooking oil. Olive oil and other everyday oils should work fine.
How Can I Make this Recipe Ahead?
Both the butternut squash ravioli filling and the vegan pasta dough can be prepared up to two days in advance. Put the filling in an airtight container and tightly wrap the dough in plastic wrap, and store both in the refrigerator. Once the dairy-free butternut squash ravioli is prepared, it can be frozen. Flash freeze the ravioli a single layer on a baking sheet, then store in an airtight freezer bag in your freezer. You can defrost the ravioli or cook them from frozen. If frozen, they will need to boil for a few minutes longer.
Sauces for Dairy-Free Butternut Squash Ravioli
The winter squash filling in this dairy-free ravioli pairs best with rich drizzles and sauces, like:
- Olive oil
- Dairy-free buttery spread
- Dairy-free creme fraiche
- Dairy-free alfredo sauce
- Basic dairy-free pesto
- Dairy-free bechamel (optionally infused with fresh sage; added while cooking)
Garnishes for Dairy-Free Butternut Squash Ravioli
Butternut squash loves a wide range of herbs and spices, alliums, and nutty flavors. Consequently, all of these toppings are delicious on this vegan ravioli:
- Sage sauteed in vegan butter alternative
- Chopped nuts (pecans and walnuts are especially delicious)
- Sea salt and black pepper
- Freshly grated nutmeg
- Minced garlic simmered in olive oil (over low heat for 3 to 5 minutes)
- Vegan parmesan cheese
- Caramelized onions
Special Diet Notes: Butternut Squash Ravioli
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian. Note that butternut squash is a fruit, not a tree nut!
Dairy-Free Butternut Squash Ravioli
Ingredients
Method
- Measure the water into a large glass measuring cup.
- Add the saffron and let it sit for 30 minutes, while you make the butternut filling.
- Preheat your oven to 350˚F.
- Place the butternut squash cubes on a rimmed baking sheet, drizzle with the olive oil, and toss with your hands until evenly coated. Bake the squash for 45 minutes, flipping halfway through.
- Let the squash cool, and then transfer it to a large bowl. Add the nutmeg and sage and mash until smooth. Season with salt.
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup semolina flour, egg replacer, and salt. Add 1 1/2 cups saffron water and oil, and mix well. Add more water as needed. The dough should be smooth and shouldn't stick to your fingers. Add a little more flour if it becomes too sticky.
- Press the dough into a rectangle and roll it, a small section at a time, through a pasta machine. If you don't have a pasta maker, you can roll it out in portions on a lightly floured surface. You may have to repeat several times to reach the desired thickness of about 1/8-inch or less. Sprinkle the surface of the dough with a small amount of cornmeal or semolina flour to prevent the dough from sticking.
- Cut the pasta sheets into 2-inch rounds or squares with a biscuit cutter (for rounds), sharp knife, or pizza cutter. (You can cut them into 1 1/2 inch rounds or squares for more regular-size ravioli.)
- To assemble the vegan ravioli, put the pasta pieces on a floured surface. Place a heaping teaspoon of butternut filling in the center of each square, brush the edges of the dough with a bit of water, top with another piece of pasta, and press the edges with your fingers to seal, and then crimp with a fork.
- Spray the ravioli with cooking spray on one side, then flip them over and spray the other side. If you don’t have cooking spray, brush both sides lightly with olive oil.
- Bring a large pot of water to a boil and cook the ravioli until just tender, about 2 minutes. Remove the ravioli with a slotted spoon from the boiling water and onto plates.
- Top the butternut ravioli with your sauce and/or garnishes of choice (see post above for recommendations).
Nutrition
Notes
Tried this recipe?
Let us know how it was!Also Try the Vegan Mushroom Ravioli Recipe!
