Butternut Squash Ravioli with Sage Butter (Vegan)

It was a Saturday night. I was home alone, with nothing to do. So I did what any normal person would do, and I decided to attempt making homemade pasta at 7pm. I read a whole bunch of recipes for vegan pasta dough and for butternut squash ravioli, until I had a good idea of what I wanted to try. I was determined to not follow one recipe, but to take inspo from a bunch, and make my own. Maybe not the smartest idea for someone who’s attempting such a task for the first time, but somehow, it worked out. I’m still shocked and I’m still drooling over these raviolis if I’m being honest. So I’m just going to get right to it. This recipe is not quick by any means, but if you’re looking for something fun to do on a night in with a friend, significant other, or your own damn self, then look no further.



Ravioli Dough

  • 2 cups all-purpose flour
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1/2 cup reduced aquafaba (see instructions)
  • 2 tbsp extra virgin olive oil


Butternut Squash Filling:

  • 1/2 of a medium/large butternut squash
  • 1/2 of a small yellow onion
  • 1 tsp olive oil
  • 1/4 cup unsweetened soy milk (or any plant milk)
  • 1/5 block tofu (I used medium-firm)
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp garlic powder (or to taste)
  • 1 tbsp vegan parmesan (I used the easy homemade recipe below)
    • Vegan Parmesan (makes about 1/3 cup, so half the recipe if you don’t want a bunch left over)
      • 1/2 cup raw cashews
      • 2 tbsp nutritional yeast
      • 1/2 tsp salt
      • 1/2 tsp garlic powder
      • **place all ingredients in a food processor and pulse until you have a fine, parmesan-like consistency


Vegan Sage Butter

  • 3 tbsp vegan butter
  • 1 tsp ground sage
  • 1/4 cup chopped walnuts



  1. Pre-heat the oven to 450 degrees Celcius
  2. Cut butternut squash in half. Scoop out seeds, and peel the outer skin of half of it with a vegetable peeler. Cut that half into chunks, roughly 2 inches in size. Cut the half onion into a few larger chunks as well.
  3. Toss squash and onion chunks in 1 tsp olive oil, and place on a lined baking sheet. Bake for about 20-25 minutes, until vegetables are soft.
  4. While vegetables are roasting, start preparing your dough, starting with the aquafaba, which is the liquid in a can of chickpeas. Strain the liquid into a medium sized pan, and place on the stove top over medium heat. Simmer for about 10 minutes, stirring every few, until it is reduced to about half the volume. This step just makes the aquafaba slightly thicker and removes some of the water, leaving behind a higher starch concentration which will work with the fat from the olive oil to create the perfect egg replacement for your pasta. If you want to cut this step out, simply use 1/2 cup of aquafaba straight out of the can after it is strained, and you should still end up with a good dough consistency.
  5. In a bowl, mix together your dry ingredients (flour, salt, and pepper), and add in the aquafaba and olive oil. Mixing the dough together might take awhile, as it will be quite dry and crumbly until it is fully incorportated. Once it is starting to form together, place it on the counter and knead until it forms one solid ball. If you are finding that it is too dry, add a splash of warm water, or simply wet your hands with water as you continue to knead it. Your dough should be stiff but not so dry that it won’t stay in one ball, but should not be overly sticky or tacky.
  6. Let the dough rest for about 30 minutes so that the moisture can be fully absorbed, making it easier to roll. Cover it in a towel or close it in a container to keep air out and moisture in.
  7. While the dough is resting, it’s time to make the filling. For this step, simply place your roasted vegetables in a blender along with the soy milk and tofu, and blend until there are no large chunks. Next, stir in the garlic powder, salt, and vegan parmesan.
  8. After your pasta dough has rested for 30 minutes, it is time to roll it out. If you’re lucky and you have a pasta roller, this will be a fairly easy step. If you’re like me, and you don’t have one, it’s time for an arm workout. Divide the dough into a few chunks and roll them out one at a time, using a rolling pin, or, you know, an old bottle of wine if you really wanna get crafty (i definitely didn’t do this, I am an adult and I have a rolling pin, who are u looking at??) Again, if your dough is seeming too tough or dry, rub a bit of water to the surface as you roll it out. When it is about 3 millimeters thick, cut the dough into squares, circles, or whatever shape your heart desires. I did most of mine roughly 3 inch squares.
  9. On every second square, scoop about 1 tbsp of filling onto the centre of the square. Rub a bit of water along the edges to help the top and bottom pieces seal together. Place another square on top, and using a fork, press the edges together.
  10. To cook your ravoilis, boil them for about 3-4 minutes, or until they float at the top of the pot.
  11. While they are cooking, it’s time for the last step – preparing the sage butter. Over medium heat, place the chopped walnuts in a pan for a couple minutes to toast them. Then, add in your vegan butter and ground sage. When the butter is melted, remove from heat.
  12. Plate your cooked raviolis and drizzle the walnut and sage butter on top. if you love sage like me, you can sprinkle a little bit more on top at the very end.
  13. Enjoy your raviolis while you feel like a professional chef because you just made homemade pasta and even tho it took you like 3 hours because you had no idea what you were doing and you were kind of winging it, it was soooo worth it because it’s SO DAMN GOOD.



Let me know if you try this recipe out!


With love and lattes,




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