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 cinnamon

0.5 grams garlic powder

1/2 tsp sea salt

1/4 tsp nutmeg

1/4 tsp allspice

1 cup semolina

1 cup all purpose

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 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 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 with Sage Butter Sauce.

Bring a big pot of salted water to a boil, then add 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 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Your email address will not be published.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.

Eight amazing plant-based tips for weight loss and better health
Roasted pepper salad
Quinoa salad
Danish Researchers Get Funded To Develop A New Better Vegan Protein For The Planet
Dairy-Free Greek Salad
Vegan Pumpkin Cream Pasta
Two simple steps are required to prepare a warm, comfortable, and entirely plant-based lunch....
Corned Jackfruit Reubens with Swiss Cheese
Ingredients:  For the pickling spice mix: 2 Crushed Dried Bay Leaves 2 tablespoons Whole Mustard...
Can We Expect Vegan Steak to Accurately Replicate Beef? This New Business Project Wagers You Won't Notice the Difference
The Berlin-based business Project Eaden has recently secured roughly $11 million to begin producing...
Potatoes Hasselback with Vegan Cheese Sauce
The beauty of hasselback potatoes is that the flavor permeates each mouthful, and each piece...
Vegan BBQ pulled jackfruit sliders with a smoky twist
Shredded jackfruit’s signature tangy, somewhat sweet flavor and meaty texture complement...
For the first time ever, cell-based meat will be sold at butcheries
A regulatory body has given its first-ever green light to the commercial sale of “cultured...