Butternut Squash Ravioli With Vegan Alfredo Sauce

Makes approximately 30 ravioli (3 inch diameter)

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Servings: 6

Prep Time: 00:60

Cook Time: 00:20

Pasta Dough

1 1/2 cup whole wheat flour

1 1/2 cup all purpose flour

1 teaspoon salt

1 cup 1 tablespoon water


5 cups butternut squash or about 1 whole squash, peeled and diced

4 tablespoons nutritional yeast

1 tablespoon tahini

1 teaspoon lemon juice

1/2 teaspoon sage

1/4 teaspoon thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dill

1/2 teaspoon salt

Alfredo Sauce:

1/2 cup onion, chopped

5 - 6 garlic cloves, minced

2/3 cup raw almonds or cashews

1/4 cup nutritional yeast

3/4 cup water

1/4 teaspoon salt

1/4 teaspoon black pepper


1To make the dough, combine the flours, salt, and water and stir with a spoon until it forms clumps, then use your hands to form it into a ball. Knead the dough for a couple of minutes to activate the gluten and stop once it starts to feel sticky. Cut dough ball in half, lightly coat with flour, and wrap both halves before placing them in the fridge for at least 30 minutes.

2While dough is cooling, steam the butternut squash until softened, about 10 minutes. Then place in a large bowl add the remaining filling ingredients. Mash until fully combined and set aside.

3Now we will make the alfredo sauce. Heat a saucepan with a couple tablespoons of water over medium heat, once sizzling, add in the onions and garlic and saute until softened for about 5-7 minutes. Add to blender along with the rest of the alfredo ingredients and blend until creamy. Set aside.

4Prepare a lightly floured surface and begin to roll out one half of your dough. Roll it out until it is super thin, about 1/16th of an inch or thinner. Then, using a 3 inch cup, cut out as many circles as you can. Take the leftover dough and roll it out again to get even more circles. Place the circles on a parchment paper lined tray. Repeat with the other half of the dough.

5Once you have all of your dough circles, plop 1-2 teaspoons of filling right in the center on half of the circles. Grab a cup of water and dip your finger into the water and run it along the whole edge of the dough circle. them place another circle on top and gently press together. Repeat with the rest of the circles until all of them are assembled. If you want, you can decorate the edge with a fork by pressing a fork along the edge while you rotate each ravioli. This step isn't necessary though as they will stick together just by being pinched lightly. Place each finished ravioli onto parchment paper so they don't stick.

6Boil a large pot of water and a pinch of salt. Once boiling add in a few pieces of ravioli. After 1-2 minutes they will float to the top, once they do use a slotted spoon to scoop them out and place on a plate. Repeat until you have your desired amount of ravioli, save the rest of the uncooked ravioli by placing them in a covered container lined with parchment paper in the fridge.

7In the same saucepan you used to cook the onions and garlic, heat up the alfredo sauce for a couple minutes until warm, then drizzle a little bit over the ravioli and serve.

Additional Notes

These can be any shape you'd like so if you want square ravioli, just use a square shape to cut them instead. For a healthier sauce option that is lower in fat, try these with a marinara sauce or a basil pesto.

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