Butternut Squash Ravioli with Sage Butter Sauce

Servings 24 Ravioli


1 medium-sized butternut (2-3 lbs)

2 tablespoons yeast nutritional

0.5 grams onion powder

0.5 grams cinnamon

0.5 grams garlic powder

1/2 tsp sea salt

1/4 tsp nutmeg

1/4 tsp allspice

1 cup semolina flour

1 cup all purpose flour

1/2 tsp salt 

1 tablespoon olive oil

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.

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