Easy Butternut Squash Ravioli
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Sweet Simple Vegan · by Jasmine @ Sweet Simple Vegan★ 5.0

Easy Butternut Squash Ravioli

NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 13%
CARBS 25G58% OF CAL
1G FIBER0G ADDED0G INTRINSIC23G OTHER1G TOTAL SUGAR
FAT 5G27% OF CAL
2G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Delicate ravioli filled with roasted butternut squash and creamy tofu ricotta, enriched with sage and herbs. It's a rich, earthy, fall-flavored pasta course.

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Nutrition & ingredients

Ingredients

serves 38
  • 2 cups diced small butternut squash
  • 1 medium shallot, roughly chopped into large chunks (about 1/3 cup)
  • Avocado oil
  • Salt and pepper
  • 14 oz. firm tofu, drained
  • 3 cloves garlic, minced
  • Juice of 1/2 small lemon
  • 1/2 cup grated vegan parmesan
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • 1/2 tablespoon packed brown sugar
  • 1/2 tablespoon white miso paste
  • 1 1/2 teaspoon chopped sage, stems removed
  • 1 teaspoon chopped thyme, stems removed
  • 1 teaspoon chopped rosemary, stems removed
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper, to taste
  • Optional: pinch nutmeg
  • 3.5-inch square wonton wrappers (about 76) or Homemade Vegan Egg Pasta
  • 8 tablespoons vegan butter
  • 6 cloves garlic, finely minced
  • 5 fresh sage leaves, finely chopped
  • Freshly grated vegan parmesan, for serving
  • Fork, for sealing
  • Large pan
  • Food processor
  • Large or medium pot
  • Pastry brush
PREP
30M
SODIUM
322MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.