Vegan Meal of the Week: Butternut Squash Ravioli

I thought I’d try out a new Monday feature and see how it goes.  Since there is a Meatless Monday movement to get people eating meatless one day a week, I thought I’d post some meatless recipes that I like. Also, I thought I might debunk the idea that all vegans eat is sticks and grass. I’m no real cook, I follow recipes, so these will be from cookbooks that I will duly give credit to.

This week is Butternut Squash Ravioli from “Skinny Bitch: Ultimate Everyday Cookbook” by Kim Barnouin. I love Kim Barnouin. She tells it like it is and uses plenty of expletives to do it. Also, she lives in L.A., so I like to think I might run into her one day.  This cookbook is one of my faves. (No, it’s not an affiliate or anything, I just like it.)

First, make the ravioli wraps (or you can buy wonton wrappers in the store, but how cool is homemade ravioli?)

2 c. all purpose flour, plus more for dusting

1/2 tsp. salt

1/2 c. warm water


Mix the salt and flour then slowly add the water using a fork to mix.  I had to add a little extra water to get it all mixed together.  You’ll wind up with a dry, flaky dough.  Knead the dough until soft, about 12 min.  Put in a bowl, cover with a clean kitchen towel, and let stand 20 min. Roll it out in 2 parts, flouring your rolling surface so it doesn’t stick.  Cut the dough into 3×3 inch squares.  They can be refrigerated a day.

ravioli wrappers

The recipe says it makes 24, I got an easy 30.

Next make the filling:

2 c. frozen butternut squash, defrosted

1/2 stick vegan butter

1/2 c. breadcrumbs

1/2 c. vegan Parmesian (I used vegan mozarella)

salt and pepper to taste

Puree the squash and butter in a blender or food processor and transfer to a medium bowl. Stir in the breadcrumbs, cheez, and salt and pepper.

The filling


Assemble the ravioli:

Place about a tsp. of the butternut squash mix in the center of a wrap.  Brush the edges with water and fold over, pressing the edges together to form triangles.

uncooked ravioli

Boil the ravioli for 5-6 minutes.

While the ravioli boils, make the sage sauce.

1 stick vegan butter

1 bunch sage, stems removed

sage and vegan butter

Melt the butter in a frying pan on medium-low heat, add the sage and cook for 3 minutes.  Toss the ravioli with the sauce and enjoy!

Bon Apetit!

This was a really good recipe, even my husband liked it.  The kids, not big fans, which surprised me, it’s very buttery and sweet.

This could easily be made vegetarian by just substituting dairy products for the vegan ones and it would still be meatless if you’re not up to trying vegan.  You should though, with this recipe, I bet you you wouldn’t notice a flavor difference.


A couple notes about the vegan ingredients.  I get mine at Whole Foods, most similar chains carry the ingredients, and sometimes you can find them at regular grocery stores.  I use Earth Balance for vegan butter.  Seriously, it tastes the same (well, more margarine than butter, but still). It comes in tubs and in sticks, too.  For the cheez, Daiya is the brand to beat, but this time I used a brand called teese. I really liked it! It grated easily, looked like fresh mozzarella, and tasted great with no funny aftertaste.

What do you think?  Does it look like something you might try? Do you like the idea of a vegan recipe a week?

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2 Responses to “Vegan Meal of the Week: Butternut Squash Ravioli”

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  1. Kristin
    Twitter: kristinglas

    Yum and yum! I would have to use eggs in the pasta, I don’t think GF flour would hold together without it. And butter of course.
    I have a butternut squash in the fridge looking for something to do…

    I like Team Skinny Bitch too.