Squash Ravioli with Roasted Brussels sprouts | Vegan

Crispy Vegan Ravioli with a creamy butternut squash ricotta cheese filling and roasted Brussels sprouts in garlic sage brown butter. These simple pasta dumplings are easy to make at home and so delicious!

Homemade Vegan Butternut Squash Ravioli Recipe

Vegan ravioli or pierogi made of fresh homemade pasta dough is one of my favorite things to eat! It makes not only the perfect comfort food for fall and winter but for any time because you can fill these little dumplings with almost anything that is just in season! They‘re delicious, perfect to make ahead and easier than you may expect! So what is not to love?!

Easy 3-ingredient Pasta Dough

The fresh homemade pasta dough is made of only 3-ingredients which you may have already on hand. Flour, water, olive oil and a pinch of salt is all you need – no eggs required! Just mix the ingredients in a bowl until it clumps together. Then transfer to a working surface and continue kneading with your hands until a soft smooth dough forms.

Click here to see the full Homemade Vegan Pasta Dough Recipe + step-by-step photos!

Butternut Squash & Vegan Ricotta Filling

For the ravioli filling, you’ll need basically just pumpkin purée of roasted red kuri or butternut squash, vegan ricotta or cream cheese, garlic and a bit of salt and pepper. I made this simple homemade cashew ricotta but you can also make almond tofu ricotta or use store-bought dairy-free cream cheese. What I also love is adding some vegan parmesan cheese or nutritional yeast for a cheesy flavor and firmer consistency. Alternatively, you could also add some ground almonds or soy flour, if the filling is too watery.

No pasta machine required

You don’t need any special kitchen equipment to make these pasta dumplings. An old fashioned rolling pin and a pizza cutter or sharp knife will do the job easily! Anyway, if you have a pasta machine or ravioli form, feel free to use it for this recipe.

How to make Ravioli (step-by-step recipe)

Once the dough is rolled out thinly, cut into 3-Inch squares with a pizza cutter or a sharp knife. Alternatively, you could also use a round form like a cookie cutter to cut out circles if you want round or half-moon ravioli like these spinach ravioli. Anyway, it’s totally up to you into which form and size you cut the ravioli because they will taste equally delicious!

Place a teaspoon of the squash or pumpkin ricotta cheese filling on each pasta square. (Reserve half amount of the dough squares for the topping). Brush the edges with a bit of water, then place reserved pasta squares on top.

Gently press between filling to seal with your fingers, making sure to press out the air (or they’ll float to the surface while cooking). Then crimp the edges with the tines of a fork to seal the ravioli completely.

To cook ravioli, add the prepared stuffed pasta dumplings to a large pot of boiling water. I suggest boiling them in batches because it is important to not overcrowd the pot. Once they’re tender (after about 3 minutes), remove them with a spoiler or slotted spoon. Now you can enjoy the ravioli immediately tossed in your favorite sauce or pan-fry in vegan brown butter, garlic, and sage until slightly crisp.

These Vegan Ravioli with Squash Ricotta are

• Vegan (egg-free, dairy-free)
• Pretty quick & easy to make
• Healthy & Delicious
• Satisfying
• Hearty
• Flavorful
• Cheesy
• Stuffed with vegan butternut squash ricotta
• Served with roasted Brussels sprouts
• The best comfort food for fall and winter!
• Perfect to serve as main course, appetizer or side dish for lunch and dinner!

Crispy Vegan Ravioli with Brussels sprouts

I must say that any dumplings which are crispy roasted taste so much better! Also, gnocchi and these butternut squash ravioli are even more flavorful once they’re pan-fried in vegan brown garlic butter and sage until crispy. It’s so good! I served my crispy ravioli with pan-fried roasted Brussels sprouts and leftover butternut squash pieces but also oven-roasted tomatoes or garlic mushrooms are a very delicious and healthy complement!

Creamy Vegan Pasta Sauces

You can serve these butternut squash ricotta ravioli with many different sauces like Vegan Mac and Cheese or creamy Pumpkin Alfredo Sauce. But I think it would go particularly well with a Sweet Potato Pasta Sauce, tomato sauce or creamy Mushroom Sauce. I also like to garnish my dish with toasted pine nuts for nutty flavor or vegan parmesan for cheesiness.

How to freeze Ravioli

If you want to freeze your homemade ravioli, place them in a single layer on parchment on a baking tray (or another surface) lined with parchment paper. Freeze them like this for 1 hour, until they’re firm. Then, transfer them to an airtight container or freezer bag, put back into the freezer and freeze for up to 6 months.

More easy recipes for delicious vegan dumplings to try:

• Spinach Ravioli with Mushrooms
• Ravioli Pockets ‚German Maultaschen‘
• Vegan Tortellini with Ricotta
• Pumpkin Jumbo Ravioli
• Crispy Pumpkin Gnocchi
• Sweet Potato Gnocchi
• Chinese Dumplings “Gyoza”
• Crispy Baked Vegan Dumplings

If you try this Vegan Ravioli with Squash Ricotta Cheese Recipe be sure to leave a comment and rating! Your feedback is always super helpful for me and other readers who are planning to try the recipe. And if you take a photo of your tasty pasta dish, please make sure to tag me on Instagram @biancazapatka #biancazapatka because I love seeing your remakes! Happy cooking!

Vegan Squash Ravioli with Brown Butter Brussels sprouts

Author: Bianca Zapatka

Crispy Vegan Ravioli with a creamy butternut squash ricotta cheese filling and roasted Brussels sprouts in garlic sage brown butter. These simple pasta dumplings are easy to make at home and so delicious!

4.75 von 8 Bewertungen

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Lunch & Dinner, Main Course, Pasta, Side Dish

Servings 4 Servings

Ingredients

Squash Ravioli

• 1 medium-small butternut or red kuri squash about 2 lbs, or sub 1 cup canned pumpkin puree
• 4 cloves garlic
• 2 tbsp olive oil
• salt and pepper to taste
• 1/3 cup cashew ricotta or dairy-free cream cheese, *see recipe notes
• 3-4 tbsp vegan parmesan cheese optional to taste
• 1 Recipe Pasta Dough

Brussel Sprouts

• 2 tbsp olive oil
• 3/4 pound Brussels sprouts thinly sliced
• salt and pepper to taste
• 1 onion thinly sliced
• 2 cloves garlic

  minced, optional to taste


Sage Brown Butter

• 4 tbsp vegan butter
• 7 sage leaves optional

Instructions 

Ravioli Dough

• Prepare the ravioli pasta dough according to this recipe.

Squash Filling

• Preheat oven to 425˚F (220˚C).
• Peel the butternut squash. Cut in half, remove the seeds and strings, then chop into 1/4-inch chunks. (If using red kuri squash you don't need to peel it because the skin softens as it cooks).
• Add the diced squash, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
• Bake until the squash is golden brown and tender (about 30 minutes if using butternut squash or about 10-15 minutes if using red kuri squash), flipping halfway.
• When the squash is finished cooking, add 2 cups of roasted squash (this is equal to 1 cup puree) to a food processor along with the remaining ingredients for the filling. Pulse until it becomes smooth thick purée (*see recipe notes below). Set aside to chill. (Reserve remaining roasted squash for serving).

Making Ravioli (see step-by-step photos above)

• Dust your working surface with a little flour. Cut the prepared ravioli pasta dough into 4 pieces. (Work with one piece at a time and cover remaining dough to prevent this from drying out). On a lightly floured surface, roll out one piece of dough into a long rectangle, about 1/4-inch thick. Then, use a pizza cutter or sharp knife to cut out ravioli squares (or use a round form to cut out circles as you can see here).
• Place a teaspoon of the squash filling in the middle of a ravioli square. Lightly wet the edges with water, then place another pasta square on top. Using your fingers, gently press between filling to seal, making sure to press out the air. Then crimp the edges with the tines of a fork to seal completely. Repeat with remaining dough and filling.
• In a large pot of boiling salted water, working in batches, add a few ravioli and cook until tender, about 3 minutes. Use a spider or slotted spoon to remove from water and set aside briefly to cook a new batch.

Brussels Sprouts

• Heat the olive oil in a skillet over medium heat. Add the Brussels sprouts and season with salt and pepper. Cook until the sprouts are crisping on the edges, 3-4 minutes. Add the onions, cooking another 2-3 minutes, until caramelized. Add garlic, leftover roasted squash and cook another minute. Cover to keep warm and set aside.

Sage Brown butter

• Melt the butter in a pan. Add sage leaves and cook until the butter begins to brown, about 2-3 minutes. Add ravioli, season with salt and pepper, and cook until slightly crisp as desired. Finally, add crispy Brussels and pumpkin, gently tossing to combine.
• Serve the ravioli in sage butter with crispy Brussels sprouts and squash on plates. Garnish with vegan parmesan cheese and enjoy!

Notes

• Vegan Ricotta: I made Cashew Ricotta for the filling but you can also make Almond Ricotta or use store-bought dairy-free cream cheese.
• If the squash filling is too watery, you can stir in more vegan parmesan or some ground almonds or a bit of soy flour to thicken.
• Please read my blog post for further information about this recipe (e.g. how to freeze the ravioli and step-by-step photos).

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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