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Home > Vegan Recipes

Vegan Ravioli (with Butternut Squash Filling)

9/1/20 by Nicole | 7 Comments

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5 from 4 votes. Leave a review!

This vegan ravioli recipe is filled with deliciously roasted butternut squash and tossed with a flavor-packed butter sage sauce. This gourmet tasting meal is sure to impress anyone who tries it!

Two white plates of vegan butternut squash ravioli with the front ravioli cut open; coated in a chunky tomato and sage butter sauce

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How to Make Vegan Ravioli

To make a vegan ravioli recipe, you need to start by making some ravioli dough. I have a full post with detailed instructions to show you how to make vegan ravioli dough.

Glass bowl filled with cubed butternut squash, chopped onion, garlic, oil and spices with large wooden spoon sticking out top right of bowl

After that, create a delicious ravioli filling. You can use almost any ingredients you like; for this recipe I chose roasted butternut squash blended with lots of flavor and some tofu.

Tray of roasted butternut squash, onion and garlic

The formed ravioli need to be boiled before tossing them with sauce. Again, there are countless options for making a delicious vegan ravioli sauce!

Food processor filled with blended butternut squash ravioli filling (light orange color)

While there are quite a few steps in the process of making homemade ravioli, it’s completely worth the effort. The final product is mouth-watering and amazingly delicious!

Vegan Ravioli Sauce: Butter Sage with Fresh Tomato

Butter sage sauce is a common option for coating butternut squash ravioli. By using vegan butter, you can easily enjoy this classic combination.

This recipe includes a slightly lighter version of classic butter sage sauce because I’ve added fresh tomato and vegetable broth. Typical butter sauce recipes exclusively use butter as the only liquid which means you would need a lot of vegan butter to coat all the ravioli!

Large black pan filled with cooked cherry tomato, sage and vegan butter sauce

Instead, to create a lighter version with more well-rounded flavors, I found adding fresh tomatoes to be delicious. The tomatoes cook down and release liquid which adds to the sauce. That, along with some vegetable broth allows for a nicely sauced vegan butternut squash ravioli.

White plate on marble background filled with cooked vegan squash ravioli and a knife and fork cutting into the front ravioli piece

Some other delicious sauce options for this ravioli are:

  • Sweet potato cauliflower “cheese” sauce
  • The tomato sauce used in my vegan chicken parm recipe
  • Vegan pesto
  • Creamy pumpkin pasta sauce

Vegan Ravioli Filling Options

You can fill vegan ravioli with whatever you like. A few simple substitutions that work with this recipe are:

  • Pumpkin: replace the butternut squash with pumpkin and continue with the recipe as-is!
  • Sweet potato: as with pumpkin, replace the butternut squash with sweet potato for a rich and slightly sweeter vegan ravioli filling.
  • Squash: if you don’t have butternut squash on hand, any type of winter squash should do the trick.
  • Vegan cheese ravioli: you can easily create a ravioli filling with vegan ricotta cheese (on its own or add cooked spinach, garlic, onion and oregano or basil)

The possibilities are endless once you know how to make ravioli dough!

Close up of orange vegan ravioli filling inside a cooked ravioli; on a white plate with other ravioli tossed in chunky tomato sauce with sage leaves

If you make this recipe, please rate and comment below to help others benefit from your experience!

Close up of a plate of ravioli with tomato and sage sauce with one ravioli cut open showing squash filling.

Vegan Butternut Squash Ravioli

Enjoy deliciously fresh vegan ravioli filled with roasted butternut squash in a beautiful butter sage sauce with fresh tomatoes.
5 from 4 votes. Leave a review!
Prevent screen going dark
Prep Time 25 mins
Cook Time 1 hr
Prep ravioli dough 10 mins
Servings 4 Servings
Calories 699 kcal
Cuisine Italian-inspired, Vegan

Equipment

  • Cutting board
  • Knife
  • Large bowl
  • Rolling pin
  • Baking tray
  • Parchment paper
  • Food processor
  • Large pot
  • Large sauce pan

Ingredients
  

  • 1 batch vegan ravioli dough

Butternut Squash Filling

  • 3 cups butternut squash , cubed
  • 1 cup onion , diced
  • 3 cloves garlic , minced
  • ½ teaspoon dry ground sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper , ground
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice (juice of about ¼ of a lemon)
  • 115 grams firm tofu

Vegan Sage Butter Sauce with Tomatoes

  • ½ cup vegan butter
  • 15-20 fresh sage leaves
  • 2 cloves garlic , minced
  • 1 tablespoon fresh lemon juice
  • 2 cups cherry tomatoes , halved or quartered
  • ⅔ cup vegetable broth
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper
Prevent screen going dark

Instructions

  • Prep a batch of vegan ravioli dough.
    1 batch vegan ravioli dough

Filling

  • While the ravioli dough chills, prep the filling and preheat your oven to 350 °F.
  • Cube butternut squash and add to a large bowl along with diced onion, minced garlic, dry ground sage, salt, black pepper and olive oil.
    3 cups butternut squash, 1 cup onion, 3 cloves garlic, ½ teaspoon dry ground sage, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon olive oil
  • Toss the butternut squash with other ingredients into bowl then spread out into a single layer on a parchment paper covered baking tray.
  • Bake for 35 minutes or until the squash is fork tender.
  • Let the butternut squash mixture cool before adding to a food processor with remaining filling ingredients.
    1 tablespoon maple syrup, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 115 grams firm tofu
  • Blend together into a smooth filling.

Ravioli Assembly and Cooking

  • Remove the prepped ravioli dough from your fridge. Cut the dough roughly in half – one piece should be slightly larger than the other, but not quite a ⅓ to ⅔ ratio.
  • Generously flour your countertop/ rolling surface and begin rolling out the smaller piece of ravioli dough. The dough should be stretchy so it takes some work to roll out completely. Add extra sprinkles of flour as needed to prevent the dough from sticking to counter or rolling pin.
  • Keep rolling until the dough is very thin (until you can almost see through the dough).
  • Scoop the prepared ravioli filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges (to press the top and bottom dough pieces together). Ideally, scoop the filling into rows/ a grid pattern.
  • On a separate piece of counter, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking.
  • Carefully lift the larger piece of dough and gently place over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into the spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
  • Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli out by slicing around each piece – if you’ve created rows, make straight cuts along each row.
  • Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
  • Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute. I use a slotted spoon to transfer ravioli into and out of the water.
  • The ravioli are now ready to be sauced! If the sauce isn’t ready to add the ravioli directly into, place the cooked ravioli onto a piece of parchment paper while you prep the sauce (cooked dough sticks together so keep the pieces separate).

Sauce and Assembly

  • Melt vegan butter in a large sauce pan over medium heat.
    ½ cup vegan butter
  • Once melted, add fresh sage leaves and minced garlic. Cook for 4-5 minutes, until fragrant. Keep a close eye on the garlic and sage to prevent it from burning (may need to use a lower heat depending on your stove).
    15-20 fresh sage leaves, 2 cloves garlic
  • Once you've cooked the garlic and sage leaves, add chopped cherry tomatoes and lemon juice. Cook until the tomatoes are wilted down.
    2 cups cherry tomatoes, 1 tablespoon fresh lemon juice
  • Stir vegetable broth, salt and black pepper into the sauce.
    ⅔ cup vegetable broth, ¼ teaspoon salt, ¼ teaspoon black pepper
  • Toss the cooked ravioli into the sauce, covering each piece with sauce. Sautee for a few minutes to heat everything through (also allows sauce to thicken with the starch coming from the pasta dough).

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information references low sodium vegetable broth.

Nutrition

Serving: 5 Large ravioli (¼ of recipe)Calories: 699 kcalCarbohydrates: 82 gProtein: 15 gFat: 37 gSaturated Fat: 5 gPolyunsaturated Fat: 8 gMonounsaturated Fat: 21 gSodium: 1287 mgPotassium: 995 mgFiber: 11 gSugar: 11 gVitamin A: 19642 IUVitamin C: 44 mgCalcium: 230 mgIron: 6 mg
Tried this recipe?Let us know how it was!

More Vegan Main Meal Recipes

Like this recipe? You should also try:

  • Close crop of seitan turkey roast with slices cut on wood serving board.
    Seitan Turkey Recipe (Vegan Turkey Roast)
  • Close up of a baking dish filled with vegan enchiladas topped with red sauce and cilantro garnish.
    Vegan Enchiladas Recipe (Sweet Potato and Black Bean)
  • Close up of a bite of orange tofu on a fork over more orange tofu, broccoli and rice.
    Vegan Orange Chicken Recipe
  • Close up of a large pot of tofu green curry with zucchini, snow peas and potato with cilantro garnish.
    Green Curry with Tofu

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.

She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.


Reader Interactions

Comments

  1. aleisha hughey

    January 31, 2022 at 8:16 pm

    I love these ravioli and my very picky 2 year old loved them too! I did cook them in the sauce for about 6 minutes after I boiled them as they still didn't seem fully cooked. I didn't have cherry tomatoes so my husband told me to add 1 cup of marinara sauce and it was very very good!

    Reply
    • Nicole Stevens

      February 01, 2022 at 9:01 am

      So happy you and your family enjoyed! That sounds like a great substitution if you don't have fresh tomatoes on hand 🙂

      Reply
  2. Chris

    October 23, 2021 at 8:18 pm

    5 stars are for the sauce! I cheated and bought butternut squash ravioli at a farmer's market (RussosRavioli.com. Yum!) and was looking for a butter-ish sauce to go with it. They suggested to serve with melted butter but I went online to look for something lighter. I loved that this sauce recipe had tomatoes, vegetable broth and lemon juice to lighten it. The sauce was super easy and a hit with the family so I may try making the ravioli some day as well. I will definitely save this recipe for those days when I need a quick sauce to accompany farmer's market ravioli.

    Reply
    • Nicole Stevens

      October 25, 2021 at 2:54 pm

      So happy you enjoyed the sauce! I created the sauce recipe for exactly what you described; a lighter butter sauce for ravioli, with more flavor than just butter 🙂

      Reply
  3. Karen

    June 27, 2021 at 11:25 am

    Made this for my vegan daughter-in-law and her mother last night and they loved it. Asked for the recipe.

    Reply
    • Nicole Stevens

      June 28, 2021 at 8:22 am

      Hi Karen! Thanks so much - glad they enjoyed!

      Reply
  4. Kim Scott

    September 15, 2020 at 1:26 pm

    Wow!! That looks delicious!

    Reply

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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