Butternut Squash Ravioli with Brown Butter Sauce
Ingredients
Ravioli
- 2 C Diced Butternut Squash
- 2 shallots Medium Shallots, roughly chopped into large chunks
- ⅓ C Avocado oil
- Salt and pepper
- 7 oz Firm Tofu, drained
- 3 cloves Garlic, minced
- 1 T Lemon Juice
- ¼ C Grated Vegan Parmesan
- 1 T Olive Oil
- 1 T Nutritional Yeast
- ½ T Packed Brown Sugar
- 1 t Dried Sage
- 1 t Dried thyme
- 1 t Chopped Rosemary
- ¼ t Salt (optional)
- pinch Black Pepper, to taste
- 1 package Wonton Wrappers (about 51)
Sauce
- 8 T 8 tablespoons vegan butter
- 6 cloves garlic, finely minced
- 10 each Fresh Sage Leaves, finely chopped
- Salt and pepper
- Grated Vegan Parmesan, for serving
Instructions
Filling
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone mat. Peal and chop squash.
- Combine the butternut squash, shallots, a drizzle of oil, and a large pinch of both salt and pepper. Pour this mixture onto your baking sheet and spread into a single layer, then transfer to the oven to roast for 40-45 minutes or until cooked through. Once cooked, cool for 10 minutes.
- Transfer everything on the baking sheet into a food processor along with the firm tofu, garlic, lemon juice, grated vegan parmesan, olive oil, nutritional yeast, brown sugar, thyme, and rosemary, salt, and black pepper.
Ravioli
- On a clean surface, lay out 8 of the wonton wrappers. Using a pastry brush, wet around the edges of each wrapper.
- Scoop 1 tablespoon of filling into the center of half of the wrappers. Take one of the unfilled wrappers and lay it on top of the filled ravioli. Gently press down the edges to seal, being sure to remove any excess air from the center. Using a fork, seal the ravioli.
- Repeat process with remaining wrappers and filling. We suggest only using 8 at a time as they will dry out if they sit too long and be harder to seal.
- Fry the ravioli in olive oil.
Brown Butter Sauce
- In a large pan over medium-low heat, melt the vegan butter. Once melted, add in the garlic, and sage, plus a pinch of salt and pepper. Cook for 3-4 minutes or until fragrant, then remove from heat.
- Continue cooking the ravioli and coating them in sauce, being sure to cook them in small (half dozen) batches so they don’t overcook.
- Serve warm with a sprinkle of parmesan and an additional pinch of black pepper. Enjoy!