Butternut Squash Ravioli with Sage Butter Sauce

Servings 24


1 medium-sized butternut (2-3 lbs)

2 tablespoons nutritional

0.5 grams onion powder

0.5 grams

0.5 grams powder

1/2 tsp sea salt

1/4 tsp nutmeg

1/4 tsp allspice

1 cup semolina

1 cup all purpose flour

1/2 tsp salt 

1 tablespoon

approximately 3/4 cup water

Four teaspoons of Earth Balance

1 tsp dried sage or 8 leaves fresh

How to prepare it:

Preheat the oven to 350 degrees Fahrenheit. Cut the squash in half, remove the seeds, and bake the halves, cut side down, on an oiled pan for approximately 45 minutes, or until tender. Remove from heat and let cool.

Utilizing a food processor with a blade or paddle, sift semolina and all-purpose flour together. Add salt and oil, then pulse, followed by 1/4 cup of water. Add another 1/4 cup of water and pulse until the mixture forms crumbs. Pulse again. When huge crumbs appear, continue adding a small amount of water until the mixture forms a ball. Remove and knead dough for 4-5 minutes, or until smooth. Cover with olive oil and plastic wrap for approximately 30 minutes.

When the squash has cooled, combine it with nutritional yeast, allspice, nutmeg, cinnamon, and salt in a food processor until smooth.

Halve the dough and roll it out on a floured board until it is very thin, but not see-through. For circles, use a glass or cut squares. Place approximately one teaspoon of the squash mixture on a square, moisten the edges around the filling, top with another square, and crimp the edges with a fork. Repeat with the remaining pasta dough portion. Butternut Squash Ravioli with Sage Butter Sauce.

Bring a big pot of salted water to a boil, then add ravioli one by one. Once they begin to float, they are finished. Take out and drain.

In a medium saucepan (or the clean, dry pot used to boil the ravioli), melt Earth Balance and add sage. Cook butter until it begins to brown. Plate numerous ravioli and drizzle butter sauce on top.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Marco Pierre White Set To Sell 3D-Printed Vegan Steaks For Same Price As Beef
Rice and Mushroom Soup with Wild Rice
Skillet Corn Bread
Avocados Aren’t Vegan
Burger King Uk Menu To Go 50 % Plant-based By Next Decade
Easily Prepared Jackfruit Tacos
With these delectable Jackfruit Tacos, taco night will never be the same again. The texture...
Is a plant-based diet ideal for the health of the elderly? Read on to learn the consensus of opinion among specialists
It’s common knowledge that the United States is experiencing an epidemic of obesity....
Is the Creation of "Hybrid Meat" Necessary to Gain the Acceptance of Consumers Toward Cultivated Animal Products?
It is uncertain that satisfying consumers’ cravings for slaughter-free protein will require...
Is peanut butter vegan? And what are their origins?
Since the days of the Inca Empire, people have been making peanut paste by roasting and grinding...
Jackfruit Gyros
Ingredients for jackfruit pork: 4 tbsp olive oil 1 red onion, medium, coarsely diced 4...
Should Vegans Stop Imitating Animals Products?
Perhaps it is time to let go of the idea that products derived from animals, like meat and...