Makes about 20 ravioli
Who’s up for a challenge?! …Step right up to the plate and give our recipe for homemade Butternut Squash Pecan Ravioli a try.
We’re using Pecans in all sorts of ways this holiday season, and we’re especially loving the blend of fall flavors in this pasta dish. The nuttiness of the pecans offsets the Butternut Squash puree, creating the perfect balance of textures and flavors in one single bite.
Pro tip: Remember all the fun we had with Almonds? Top your ravioli with a sprinkle of Almond Parm for best results!
In love with Pecans? Check out more recipes here #IDKANCDT
Homemade Ravioli Dough**
1/2 cup silken tofu
2 Tbsp olive oil
2 Tbsp water
1 tsp sea salt
2 cups all-purpose flour, plus extra for dusting
BUILD
¼ cup vegan margarine
¼ cup olive oil
1 Tbsp brown sugar, plus extra if needed
½ cup fresh sage leaves
pinch of ground nutmeg
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 400°.
butternut squash
Spread cubed butternut squash on a large rimmed backing sheet and toss with olive oil.
Season with sea salt and roast for 45 minutes until very tender when pierced with a fork.
Remove from oven and puree in a food processor until smooth. Leave in food processor.
FILLING
In a large skillet, heat olive oil over medium-high heat and saute chopped onions until soft and lightly browned.
Add chopped pecans and let cook for 1 minute more.
Transfer onions and pecans to the roasted butternut squash in the food processor. Add sea salt and season with freshly ground pepper.
Pulse until almost smooth and adjust seasoning to taste.
HOMEMADE RAVIOLI DOUGH*
In a food processor, combine all ingredients and process until a ball of dough forms. Transfer to a lightly floured work surface and knead for a few minutes. Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
Cut the dough into 4 equal parts, and work with 1 part at a time. Roll the pasta out using a pasta machine, dusting with flour often so that it doesn’t stick. Continue to roll it until very thin, or on the number 4 pasta setting.
Roll into thin sheets prior to cutting.
BUILD
Cut pasta sheets into 3-inch circles (using a sharp knife, pizza cutter, or pasta machine cutter) and place 1 to 2 teaspoons of filling in the center of each circle. Lightly wet edges with cold water using your fingertips, then fold in half and pinch edges to seal.
Bring a large pot filled with two inches of water to a gentle boil. Add stuffed ravioli and cook for 3 to 5 minutes, until the pasta looks cooked.
Meanwhile, in a large nonstick skillet, heat vegan margarine and olive oil over medium heat until the vegan margarine begins to bubble. Stir in brown sugar.
Remove the cooked ravioli from the water using a slotted spoon and transfer to the skillet of vegan margarine.
Add fresh sage leaves and let the ravioli cook a few more minutes, turning frequently until lightly browned.
Notes + Serving Tips
For best results, serve immediately.
Season with ground nutmeg and fresh sage leaves. If needed, add more brown sugar on top.
Pro tip: Top your ravioli with a sprinkle of Almond Parm for best results!
**In a rush? Purchase frozen pasta dough at your local supermarket instead of using our homemade version.