Ravioli with Butternut Squash- Dairy and Egg Free, Vegan options

Looking for something special to make for your loved ones? ❤️❤️❤️

Try stuffing your ravioli with butternut squash and greens, slathered with a sage and garlic butter. Absolutely delicious. 

Butternut Squash Ravioli
https://youtu.be/86msWdntO3Q

For the Sage butter sauce,  heat up some olive oil, butter or vegan butter and gradually, on low, add one whole garlic cut in half and let it infuse its flavour into the oil. Throw in 6 to 7 leaves of fresh sage, or one tsp of dried sage and just let it simmer. Be careful. Don’t burn it.It only needs 3 to 4 minutes. If you have parsley, throw that in there too.

You can also smother them with a Marinara tomato sauce. See YouTube link below for the recipe.

How to Make Marinara Sauce Recipe
https://youtu.be/KBCZGHFdDK8

You will need:

-One batch of pasta dough- if you are making your own, stop at the second to last notch on the pasta machine.

-One medium sized butternut squash

-One bag of spinach or any green of your choice

You can access my YouTube tutorial on how to make your own pasta dough by following this link: How to Make Pasta Dough and Fettuccini by Hand

https://youtu.be/Jcmbp1fXK6U

We will begin by roasting a medium sized butternut squash in the oven. Cut it into cubes. Drizzle with olive oil, salt, pepper and garlic powder. Make sure every piece is well coated. Roast on a sheet tray at 400 F for half an hour, or until tender. You can access my YouTube tutorial if you need more details on how to roast butternut squash: How to Roast Butternut Squash

https://youtu.be/nOMya9E_Su8

Next you will need to boil one bag of spinach. I used a mix of baby greens - spinach, Swiss chard and bok choi. Boil for a couple of minutes until wilted then drain and stop the cooking by rinsing in cold water. Let drain well. Squeeze all the water out with your hands and chop.

Using a potato masher, mash the squash until you are happy with the texture. I like mine on the creamy. Stir in the spinach. Now at this point you can add whatever cheese you like. You can use vegan Romano cheese or any vegan cheese that you like. Just grate it and stir it in. If you don’t have a dairy allergy, you can stir in some ricotta cheese with an egg, Parmesan cheese or Romano.

Place a generous teaspoon on a your dough and cover with another piece of dough. Take your finger and press down the dough by going around the filling. This will take some of the air out and seal it.

You can either use a ravioli cutter or you can fold the dough over and cut out with a rotary dough cutter. You can check out my YouTube link for ideas.

For the heart shaped ravioli, I used my rotary cutter to cut the dough into the heart shape.

Bring your salted water to a boil and add your ravioli. When they begin to float, let them boil for a couple of more minutes until cooked.

If you are not cooking the right away, you can refrigerate them by covering them with plastic wrap. Make sure you flour your dish or tray first.

If you want to freeze them, place them on a sheet tray that’s liberally floured and place into your freezer for a couple of hours. Make sure they are not touching each other or they will stick together. Once frozen, you can put them in a freezer bag.

Enjoy!!