These butternut squash ravioli with garlic infused olive oil are surprisingly easy to make! Skip a step making pasta dough and use dumpling wrappers for these delicious ravioli!
So I’ve basically been obsessing over all things pumpkin and squash this month. I realized that last Fall I had barely any recipes featuring these ingredients…so I guess I’m making up for loss time.
First I made some vegan butternut squash mac and cheese, and now we’re moving on to butternut squash ravioli with garlic infused olive oil.
How can I say no to squashes when they’re all over the market, not to mention how cheap they are this time of year. If you follow me on Instagram you’ve probably seen the abundance of squash I’ve shared in my story!
I was really happy when I first made this recipe, because I pretty much perfected it on the first try. (Pretty rare thing to happen!)
That being said, I still made it a second time to make sure that it was perfect…and also because yeah, I just really wanted to eat it again just a day after making it already.
The beauty of this recipe is that you don’t have to get into the whole process of making pasta dough.
I mean of course you can, and if you want to I say go for it, but you can also cheat and just use dumpling or wonton wrappers. (Both will turn out delicious!)Print
Butternut squash ravioli
- 1 small butternut squash (about 2 cups of squash)
- 1/2 cup parmesan reggiano cheese, grated
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp dried thyme
- pinch of cayenne pepper
- 1 pack dumpling wrappers (or wonton wrappers)
- 2–3 tbsp of nut milk or water
garlic infused olive oil
- 4 tbsp extra virgin olive oil
- 2 garlic cloves, finely chopped.
- 2 tbsp toasted pinenuts
- 2 tbsp chopped basil
- Line a baking sheet with parchment paper and preheat the oven to 400 degrees F.
- Cut the squash in half and place face down on the baking sheet.
- Bake for 25-30 minutes, or until the squash is tender.
- Remove the skin and seeds from the squash.
- Place the squash is a food processor with the parmesan cheese, cinnamon, nutmeg, salt, pepper, and cayenne pepper. Pulse until smooth.
- To assemble the ravioli, place a dollop of the filling in the middle of a dumpling wrapper. Dip your finger in the milk to water and rub around the rim of the wrapper. This will help your wrapper stick.
- Place a second gyoza wrapper on top and press the sides down with your fingers, and then a fork to create the creases.
- Repeat this process.
- Bring a pot of water to a boil. Cook the ravioli in boiling water for 2-3 minutes.
- Heat olive oil in a large pan on medium heat. Add the garlic and cook for 2 minutes.
- Toss your ravioli in the oil.
- Top with basil and toasted pine nuts
- Serving Size: 1 ravioli
- Calories: 181
- Sugar: 1g
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
Keywords: Butternut squash ravioli, vegan ravioli, how to make ravioli
Tips & suggestions:
- Replace the squash with pumpkin if you prefer pumpkin ravioli
- Add sage to the olive oil if you love the combo of squash & sage
- Love squash? Try my curried chickpea and quinoa stuffed acorn squash recipe!