The first time I had butternut squash ravioli, it was at a fancy restaurant in my vegetarian days and the chef had pureed in some heavy cream and parmesan cheese. The thing is, it doesn't need all those extra adornments.
Roasted butternut squash takes on a perfect sweetness and soft texture that lends itself perfectly to being pureed in a blender. Cream and cheese just mask the true squash flavor, instead of bringing out the intensity of the tastes.
This recipe has just a touch of the warming, sweet-and-savory spices allspice, nutmeg, and cinnamon; just enough to enhance the true roasted butternut squash flavor. When pureed it becomes naturally creamy, making vegan ravioli that melt in your mouth.
One of our Christmas Eve traditions is to cook and assemble a massive batch of homemade ravioli, and this recipe is my husband's absolute favorite.
If you’re up to making homemade pasta dough, you can use that for this recipe. But, if you’re pressed for time, don’t make than an excuse for not trying it. There are plenty of vegan wonton wrappers at stores, or you could buy fresh lasagna rolls in stores and fill those with this recipe.
Preheat oven to 350 degrees. Place the squash cut side up on a baking sheet, removing the seeds to roast later. Drizzle the squash with olive oil and sprinkle with salt and pepper. Bake until tender; you should be able to easily poke a fork through the flesh.
Scoop out the flesh of the squash and puree in a food processor until very smooth, adding the spices and nutritional yeast until very well combined.
At this point, your butternut squash ravioli filling is done. You can either roll your pasta dough or prepare the wonton wrappers.
Drop by tablespoons full onto your prepared wrappers, making sure not to put down too much filling, and leaving about an inch on either side of the filling. Brush the edges of the pasta with water and then cover with another wrapper and pinch the edges to ensure they're properly sealed.
If you're using handmade dough, roll the dough into two rectangular strips about 1/8 to 1/4 inch thick. Drop the filling by tablespoons onto the dough, leaving about 1 inch between each dollop. Once you've filled the sheet with dollops of filling, lay the second sheet of dough on top of the one with filling on it. Starting from the middle of the sheet, gently flatten the top dough onto the bottom layer, making sure not to break it or leave air bubbles. This part takes a little bit of practice, but don't worry about everything turning out perfectly.
You can dry them on a cookie sheet until you're ready to cook, or flash freeze extras and then bag them for future use.
To cook the ravioli, gently drop about 4-5 at a time into boiling water and cook for 3-4 minutes-- fresh pasta cooks faster than the dried boxed kind. The ravioli will rise to the top when they are cooked.
This is a super simple recipe for making pasta dough, which is very similar to the steps to making bread. You don't need an electric mixer, but you do need to find someone interested in doing some kneading. If you'd rather not do it by hand, an electric mixer with the dough hook attachment can do the dirty work for you.
If you're interested in making spaghetti or other pasta shapes, it will give you about 16 ounces of finished dried pasta, or this works for one recipe of butternut squash ravioli.
In a large bowl, combine the flours and salt. Add in the water and stir until it forms a very stiff dough. If there is flour that won't mix in, add a few more drizzle of water.
Remove the dough from the bowl and put it on a cleaned, floured surface. Knead for about 10 to 15 minutes, until the dough bounces back when you press your finger on the side of it.
Cover the dough with plastic wrap or a damp kitchen towel and let it rest for about 20 minutes.
Follow the instructions on your pasta machine to finish the pasta and roll to a flat rectangle to make the butternut squash ravioli.