If you want a pasta dish that’s decadent, pretty, and perfect for company, you just found it! This ravioli recipe will make your heart swoon, and your arteries thank you for choosing the vegan version! If you can’t find butterkin squash, that sweet and versatile squash that is a cross between a butternut squash and a pumpkin, feel free to substitute butternut squash or cooking pumpkin. You will get the exact same wonderful results!
- 1 butterkin squash, or butternut squash, or cooking pumpkin, halved and seeded
- 2 tablespoons olive oil
- 1 cup semolina flour
- 1 cup all purpose flour, plus more for dusting
- 1/2 cup aquafaba (water from a can of chickpeas)
- 3 tablespoons water
- 1/2 cup toasted pecans, plus more for toppings
- 1 tablespoon nutritional yeast
- 9 tablespoons butter, divided
- 1 teaspoon maple syrup
- 25 sage leaves, left whole
- Sea salt and pepper, to taste
Preheat oven to 400°. Coat all sides of the squash with the olive oil, and sprinkle generously with salt and pepper. Place the squash halves, cut side down, on a parchment-lined baking sheet. Transfer to the oven, and roast until tender, about 40 minutes. Remove from the oven and let cool.
In a large bowl, mix the semolina flour and the all purpose flour. Add the aquafaba and the water and mix well with your hands, until you obtain a soft and uniform ball of dough. If the dough is too wet, add a little bit of flour. If it is too dry, add a little bit of water, one teaspoon at a time. Place the ball of dough in a plastic wrap and place in the fridge to rest for 40 minutes.
While the dough rests, scoop out 1 1/2 cup of flesh from the roasted squash. Keep the rest for another use, like in a soup, or in a sauce. Transfer the flesh to a food processor. Add the toasted pecans, the nutritional yeast, 1 tablespoon of the butter, and the maple syrup. Process until smooth. Set aside.
After resting time, remove the dough from the fridge and from the plastic wrap. On a lightly flour-dusted surface, roll out the dough, using a rolling pin, until smooth and very thin. Using a 2-in cookie cutter, or any other round cup similar in diameter, cut dough into circles. Make a ball with the unused dough, and roll out again until smooth and thin. Cut out more circles, until you use all your dough.
Scoop out a scant teaspoon of squash mixture in the center of half the circles (the “bottoms”). Using your fingers, spread a small amount of water around the inside perimeter of the dough “tops”. Place them on top of the filled dough bottoms and press around the edges to seal properly. You should have approximately 40 raviolis.
To cook the raviolis, place them, without overcrowding them, in a large pot of salted boiling water, for 4-5 minutes. I did mine in two batches.
While the raviolis cook, heat the remaining 8 tablespoons butter in a small saucepan, over medium heat. Add the sage leaves and cook until they are crispy and the butter is golden brown, approximately 5 minutes.
Place some raviolis in a plate, spoon some of the sage butter on top, and garnish with toasted pecans. Bon appétit!