Vegan Butternut Squash Ravioli recipe

Vegan Butternut Squash Ravioli

  • Author: Kailey
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Yield: 4 Servings 1x


Pumpkin pie spiced butternut squash filling tucked into light and delicate ravioli. All topped with a vegan brown butter sage sauce that will keep you coming back for more!



Vegan Butternut Squash Ravioli

  • 1 Butternut Squash, peeled & cubed
  • 1/4 oz Firm Tofu (about 1/41/3 of a block)
  • 1/2 cup Cashew Milk (or any plant-based milk)
  • 1 Shallot, peeled
  • 1 clove Garlic, peeled
  • 1 tsp Paprika
  • 2 tsp Pumpkin Pie Spice (cinnamon, nutmeg, ginger cloves)
  • Salt & Pepper, to taste
  • 30 Vegan Wonton/Eggroll Wraps (or use a homemade ravioli dough)

Vegan Brown Butter Sage Sauce

  • 6 tbsp Vegan Butter (I like Earth Balance)
  • 5 Sage Leaves (roughly chopped)
  • 1 tsp Lemon Juice (juice from 1/2 a small lemon)
  • Salt & Pepper, to taste

Garnish (optional)

  • 2 tbsp Crushed Walnuts
  • 1/2 tsp Paprika


  1. Preheat the oven to 400 F. Cut ends off the butternut squash then peel it. Cut squash in half and scoop out the seeds. Cut the squash into 1 inch cubes.
  2. Add a drizzle of oil or cooking spray to a baking sheet then add the cubed butternut squash. Season with pumpkin pie spice, paprika, salt, and pepper to taste. Bake at 400 F for 30 minutes, tossing halfway through.
  3. While the squash bakes, cut the ravioli circles out of the wonton wrappers (or ravioli dough). I did this by pressing the mouth of a pint glass down onto the wrappers. Alternatively, use a ravioli cutter to speed up the process.
  4. Drain the tofu and squeeze out any excess moisture. Peel the shallot and garlic. Once the squash is done cooking, add the milk, tofu, squash, garlic, and shallot to a Vitamix blender or food processor. Pulse until everything is broken down and combined, You should be left with a thick but creamy filling.
  5. Melt the vegan butter in a pan over medium-low heat. On another burner, begin boiling a large pot of water. Roughly chop sage leaves. Once butter has melted and starts to bubble, add the sage leaves to the butter sauce. Let the sauce bubble for 3-5 minutes so that the butter “browns” or turns slightly darker in color.
  6. While the sauce cooks, begin building the ravioli. Brush the edges of two circular ravioli slices with water. Add a heaping tablespoon of filling to one slice and place the other slice on top (like a sandwich). Pinch the edges of the ravioli slices together to tightly lock the filling inside. If you want to make it look fancy you can crimp the edges with a fork.
  7. Once sauce has darkened, remove from heat. Stir in lemon juice and season with salt and pepper. Finish building the ravioli, then carefully add the ravioli to the pot of boiling water. Boil for 1-2 minutes until the ravioli start to become transparent and float to the top.
  8. Top the ravioli with brown butter sage sauce, crushed walnuts for a nice crunch (optional), and a dusting of paprika to add a savory touch (optional). Enjoy!


  • I use store bought vegan wonton wrappers instead of making my own ravioli dough. It saves tons of time on rolling out the dough!
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  • Category: main dish
  • Cuisine: italian

Keywords: vegan butternut squash ravioli, vegan brown butter sauce