This ravioli is one of the few ways that Jon actually asks for butternut squash. He will eat it in other formats, but wrap it up in pasta dough and serve in a creamy sauce and he gobbles it up!
As with almost all my dishes, I started off by dicing up onions, and sautéing them in olive oil. This dish also uses lots of fresh sage, with about half going into the ravioli filling, and the rest going into the sauce.
Once the onions were softened and the sage had released lots of flavor, I added the butternut squash. If you were feeling very ambitious you could dice up a fresh squash, but this is one of those times when using frozen is actually better (and easier)!
After all the ravioli was cooked and had simmered in the sauce for a minute, it was ready for serving. The ravioli is perfect topped with freshly ground pepper and a little vegan Parmesan cheese. Yum!
1 onion, finely diced
20 sage leaves, in a chiffonade
16 ounces butternut squash, diced (frozen works well)
1 tsp ground turmeric
1/4 tsp cayenne pepper
1 tsp ground allspice
1/2 tsp ground nutmeg
24 ounces vegetable broth
6 ounces white wine
2 Tbsp white wine vinegar
1 package wonton wrappers
3 Tbsp vegan butter, divided
2 Tbsp olive oil, divided
2 Tbsp flour
Sea salt and pepper to taste
Heat 1 Tbsp of the vegan butter and 1 Tbsp olive oil in a sauté pan over medium heat. Once the oil/butter is heated, add the minced onion and a small amount of sea salt. Sauté the onion until it is very soft and slightly caramelized.
Add half the sage, along with the turmeric, allspice, nutmeg, and cayenne pepper and some freshly ground pepper. Sauté for 1-2 minutes to toast the spices, then add the butternut squash. Add a small amount of water, then cover. Cook until the squash is very soft and then mash the squash with the onion/spice mixture. Taste the squash mixture, and adjust seasoning if needed.
Remove the squash mixture to a bowl. In the same pan, start the sauce by heating the remaining vegan butter and olive oil over medium heat. Add the diced onion and sauté with a little salt until it is caramelized. Add the flour and sage, and cook for 1-2 minutes, then add the vegetable stock. Cover and bring to a low simmer to thicken the sauce.
Meanwhile, start forming the ravioli. Place a wonton wrapper on a cutting board or plate, and add about 2 tsp of the squash filling into the center of the wrapper. You may need to use more or less filling depending on the size of your wrappers. Brush water on the edge of the wonton wrapper, then fold in half and pinch to seal the edge together. Continue forming ravioli until you have used either all of the wonton wrappers or all of the filling. If you run out of wrappers before filling, you can add the extra filling to your sauce.
By now your sauce should be thickened slightly. Add the white wine and vinegar, then cook for another minute. Taste and adjust seasoning if needed.
Cook the ravioli in well-salted boiling water in batches of 10-12. They will only take 2-3 minutes to cook, and will float to the top of the water when they are done. Gently remove the ravioli from the water and add to the pan with the sauce, stirring gently as you add each batch to keep the ravioli from sticking to each other. Serve in shallow bowls topped with freshly grated pepper and a little vegan “Parmesan” cheese (of course, you can use the real stuff if you prefer!).
Makes 4-6 servings.
Recipe created by Jennifer