Recipe: Butternut Squash Ravioli

Ingredients

Preheat the oven to 425°F and line a baking sheet with parchment paper.
Toss the butternut squash with olive oil, garlic powder, onion powder, sage, and thyme.
Spread the squash on the baking sheet and roast for 20 minutes until fork tender, stirring halfway.
Transfer the roasted squash to a food processor and pulse until almost smooth.
Fold in the vegan cream cheese and Parmesan to the squash filling.
In a bowl, whisk together the semolina flour, tipo 00 flour, and salt.
In another bowl, whisk the egg substitute, olive oil, and water.
Make a well in the flour mixture and pour in the wet ingredients, mixing until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll out the dough into thin sheets.
Place dollops of filling on the dough, fold over, and seal to form ravioli.
Cut the ravioli and bring a pot of salted water to a boil.
Cook the ravioli in boiling water for 5 minutes.
In a skillet, melt the vegan butter, add sage, and cook for 3 minutes.
Transfer the cooked ravioli to the skillet, toss in the sauce, and season with salt and pepper.
Serve with grated vegan Parmesan cheese.

Servings

2-3 servings

Calories

1253

Total fat

73g

Total carbohydrates

133g

Total protein

22g

Sodium

1475mg

Cholesterol

0mg