Butternut Squash Ravioli with Vegan Ricotta

March 01, 2021

The combination of savory ricotta and sweet squash in this ravioli recipe makes for a lovely fall dinner. Topping the dish with toasted nuts, sage, and thyme add a simple mix of herbs and nutty crunch to the bright, buttery sauce.

Serves 4 



For the dough:

1 cup semolina flour

1 cup 00 flour (or all-purpose flour)

4 pasture-raised eggs

1 tsp salt

1 tsp olive oil

For the filling:

3 cups butternut or koginut squash, peeled, cut into 1-inch pieces

2 shallots, thinly sliced

6 cloves garlic, or more for topping

1 tsp red chili flakes, or more for topping

1 block firm tofu

¼ cup cashews

1 tbsp nutritional yeast

1 lemon

1 tsp truffle oil

¼ cup olive oil

Salt, to taste

For serving: 

1 bunch sage

1 bunch thyme

½ cup pine nuts

¾ cup grass-fed butter

4 tsp balsamic vinegar

1 tsp cornstarch



Make the dough: 

  1. Evenly mix semolina and 00 flour.
  2. Mix ingredients together with a stand mixer or on a board by laying flour mixture in a pile, making a well and mixing other ingredients inside the well using a fork. 
  3. Knead dough into a round ball, cover with plastic wrap, and let sit at room temperature for 20-30 minutes.

Make the filling:

  1. Preheat oven to 425°F. Toss squash, shallots, garlic, olive oil, and red chili flakes on a rimmed baking sheet. Roast until tender, about 35-45 minutes.
  2. Smash roasted ingredients in a bowl or blend in a food processor.
  3. In a blender or food processor, blend tofu, cashews, nutritional yeast, lemon juice, and truffle oil until creamy with some chunks. Add salt to taste.

Prepare ravioli: 

  1. Lightly flour a board with all purpose flour. Roll ravioli dough into a long sheet as thinly as possible. Cut into two even sheets.
  2. If using a ravioli mold: lay one sheet of dough over the mold, pressing into the center of each mold with your thumb. Try to stretch the dough as much as possible without breaking here. Press butternut squash filling into each mold, and layer ricotta on top. Press the second sheet over the entire mold, using a rolling pin to properly press and cut the ravioli into the proper shape. 
  3. If using a ravioli cutter: lay one sheet of dough out into a long rectangle, layering squash and ricotta into small mounds, spaced 1 inch apart. Make two to three rows of mounds if possible. Layer the second sheet of dough on top, lightly pressing around each mound of filling. Cut between each column and row.
    Note: a 1:1 ratio of squash filling to ricotta is ideal here, or use a 2:1 ratio to sweeten the dish. 
  4. Boil ravioli in salted water, 8-12 minutes.

Make the sauce:

  1. Melt butter or a butter alternative in a sauce pan over medium to low heat. Add in cornstarch to thicken, and add sage and thyme when browned or after 2-4 minutes. Let cool slightly, then mix in balsamic vinegar with a spoon. 
  2. In a separate pan, pan fry pine nuts until golden brown. Serve with sauce on top of ravioli, seasoning with extra chili flakes if desired.

This recipe was created by Local Roots Recipe Contributor Rachel He (@rachelyhe)

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