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!
Prepare the ravioli pasta dough according to this recipe.
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.
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!