Vegan Butternut Squash Ravioli
A delicious vegan ravioli recipe that celebrates fall. Creamy filling stuffed inside dumpling wrappers, pan-fried then topped with toasted pecans.
Ingredients
- 1 lb butternut squash roasted. Check out this recipe for whole roasted squash
- 6 oz silken tofu
- 1 small onion (or shallot) minced
- 2 cloves garlic minced
- 1 tbsp olive oil or vegan butter
- 4 tbsp nutritional yeast
- 1 teaspoon vegan lactic acid or 2 tsp vinegar
- ¼ teaspoon nutmeg
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 100 eggless dumpling or wonton wrappers about 2 packages
Pan-frying
- 8 tbsp olive oil or butter or both
- 5 cloves garlic crushed, unpeeled
- 3 sprigs fresh rosemary 2 inches each, or fresh sage
- salt to taste
- black pepper to taste
Topping
- ½ cup chopped pecans
Instructions
Toast the Nuts and Brown the Onions and Garlic
- Heat a dry, nonstick skillet on low heat.
- Add the chopped pecans and toast until lightly browned. Stir occasionally to prevent burning.1/2 cup chopped pecans
- Once browned, immediately remove the pan from the heat and scrape into a bowl. Set aside.
- Place the empty pan back on the lowest heat setting. Add 1 tablespoon butter or olive oil.1 tbsp olive oil
- Add the minced onion and garlic and allow to slowly brown for 6 to 8 minutes.1 small onion (or shallot), 2 cloves garlic
- Remove from heat and set aside.
Make the filling
- Peel the roasted butternut squash and add the flesh to a bowl. Mash with a fork until smooth. Stir in the silken tofu.1 lb butternut squash, 6 oz silken tofu
- Add the browned onions and garlic, nutritional yeast, lactic acid or vinegar, nutmeg, salt and black pepper. Stir until completely combined. Taste and adjust seasonings if needed.4 tbsp nutritional yeast, 1 teaspoon vegan lactic acid, 1 teaspoon salt, ½ teaspoon black pepper, 1/4 teaspoon nutmeg
Make the ravioli
- Lay out the dumpling wrappers on a clean surface or cutting board.100 eggless dumpling or wonton wrappers
- Place 2 teaspoons of filling in the centre of each.
- Get a small bowl of water, wet your index finger and moisten around the edge of the wrapper.
- Add another wrapper on top and press the edges together to seal. Ensure that the filling remains in the centre while trying to remove as much air as possible.
- Use a fork to crimp and better seal the edges.
- Repeat with the remaining dumpling wrappers and filling.
Boil and pan-fry the ravioli
- Bring a large pot of water to a gentle boil. A rapid boil may loosen the seal.
- Drop in the ravioli. Cook in batches if needed.
- Allow them to boil until they start to float for about 5 to 8 minutes.
- Remove with a slotted spoon and set aside on a plate.
- Heat the nonstick skillet on low to medium heat. Add 1 tablespoon of butter or olive oil and 2 crushed, unpeeled garlic cloves. Allow the garlic to infuse the oil for about 4 minutes, as it slowly starts to brown.5 cloves garlic, 8 tbsp olive oil or butter
- Add one twig/sprig of fresh rosemary and cook for about 15 seconds.3 sprigs fresh rosemary
- Adjust the heat to medium and add a few cooked ravioli. Season with salt and pepper. Cook until browned on the bottom for about 5 minutes. Remove and set aside.black pepper, salt
- Cook the remaining ravioli in batches, with the remaining butter, garlic and rosemary, if needed.
- Top with toasted pecans and serve immediately.
Notes
- This recipe makes about 50 ravioli with about 2 tsp (16g) of filling each. With about 6 ravioli per serving, this recipe makes about 8 servings total.
- Omitting the tofu would make about 40 ravioli.
- Try not to over-fill them as dumpling wrappers are thin and they could break open while shaping or cooking.
- The post has lots of step-by-step photos which also show the filling-to-dumpling ratio.
- Store uncooked ravioli for up to 3 days in the fridge or frozen for up to 3 months.
- Got extra dumpling wrappers? Try making vegan pierogi or gyoza.