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!
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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 and a video to show you how to make vegan ravioli dough.
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.
The formed ravioli need to be boiled before tossing them with sauce. Again, there are countless options for making a delicious vegan ravioli sauce!
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!
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.
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!
Let me know what you create in the comments below or share your creations on social media and tag @lettucevegout so I can see them!
Vegan Butternut Squash Ravioli with Sage Butter Tomato Sauce
- Cutting Board
- Large bowl
- Rolling Pin
- Baking tray
- Parchment paper
- Food processor
- Large pot
- Large sauce pan
- 1 batch vegan ravioli dough
Butternut Squash Filling
Vegan Sage Butter Sauce with Tomatoes
- ½ C vegan butter
- 15-20 fresh sage leaves
- 2 cloves garlic , minced
- 1 tbsp fresh lemon juice
- 2 C cherry tomatoes , halved or quartered
- 2/3 C vegetable broth
- ¼ tsp salt (or to taste)
- ¼ tsp black pepper
- Prep a batch of vegan ravioli dough.
- While the ravioli dough chills, prep the filling.
- Preheat the oven to 350 °F.
- Cube 3 C butternut squash and add to a large bowl along with 1 C diced onion, 3 cloves minced garlic, ½ tsp dry ground sage, ½ tsp salt, ¼ tsp black pepper and 1 tbsp 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.
- Allow the butternut squash mixture to cool before adding to a food processor with remaining filling ingredients: 1 tbsp maple syrup, 2 tbsp nutritional yeast, 1 tbsp lemon juice and 1/3 block firm tofu.
- Blend together into a smooth filling.
Ravioli Assembly and Cooking
- Remove the prepped ravioli dough from the fridge. Cut the dough roughly in half – one piece should be slightly larger than the other, but not quite a 1/3 to 2/3 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 tbsp 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 ½ C vegan butter in a large sauce pan over medium heat.
- Once melted, add 15-20 fresh sage leaves and 2 cloves minced garlic. Allow to 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).
- Once the garlic and sage leaves are cooked, add 2 C chopped cherry tomatoes and 1 tbsp lemon juice. Cook until the tomatoes are wilted down.
- Stir 2/3 C vegetable broth, ¼ tsp salt and black pepper into the sauce.
- 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).