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Butternut Squash Ravioli With Sautéed Mushrooms [Vegan, Gluten-Free]

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This is a beautiful dish that is totally worth the time and effort you put into it! The butternut squash has a surprisingly similar texture to traditional wheat-based pasta, and the creamy cashew-bean filling is more flavorful than any ricotta cheese you'll find. This dish needs to be enjoyed on a day when you want to spend time in the kitchen, with some great music playing, while sipping a glass of wine (or kombucha).

Butternut Squash Ravioli With Sautéed Mushrooms [Vegan, Gluten-Free]





  • 1 medium butternut squash (choose one with a medium-large neck), peeled


  • 1 1/2 cups cooked butter beans (about 1 8.4 ounce can)
  • 1/3 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 cup packed baby spinach
  • 1 tablespoon lemon juice
  • 1 large garlic clove
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon grated nutmeg
  • Black pepper, to taste

Mushroom Base:

  • 1 tablespoon coconut oil
  • 4 cloves garlic, minced
  • 1 pound mushrooms (any variety), roughly chopped
  • 1 tablespoon olive oil
  • 1/3 cup parsley, finely chopped, plus more for garnish
  • Sea salt
  • Black pepper
  • Edible flowers, for garnish (optional)
  • Spicy red pepper, for garnish (optional)


To Make the Mushrooms:

  1. Heat a large sauté pan or wok on medium heat. Melt the coconut oil, then add the garlic and a pinch of salt.
  2. Cook, stirring continuously, until soft, about two minutes. Do not allow the garlic to burn.
  3. Add the mushrooms and cook, stirring often, until they have softened, about five minutes.
  4. Stir in the olive oil, parsley, and salt, and pepper, to taste. Take off the heat and set aside.

To Make the Filling:

  1. Add the butter beans, cashews, nutritional yeast, spinach, lemon juice, garlic, olive oil, sea salt, nutmeg and black pepper, to the bowl of a food processor.
  2. Process on high until smooth (if the mixture is a little dry, add water or broth, 1 tablespoon at a time until the right consistency is achieved).

To Make the Ravioli:

  1. Bring a medium pot filled halfway with salted water to a boil.
  2. Using a mandolin, very thinly slice the squash neck (I use the super thin blade) into 24 slices. You could also do this with a very sharp knife. Save the leftover squash to make squash soup.
  3. Add the squash slices to the boiling water, and cook until tender, but not breaking apart, about 1 1/2 minutes.
  4. Lay 12 ravioli slices on a cutting board, and add about 1 teaspoon of filling to the center. Top with a second slice.
  5. Reheat the mushroom mixture if needed, and separate into four plates or bowls. Top with three ravioli each, drizzle with a little olive oil and extra parsley, and edible flowers and red pepper powder, if using.
  6. Serve immediately.





Nathalie is a natural foods chef and nutrition educator, and the creator of the Vanille Verte and cooking app. The name Vanille Verte comes from her experience growing up on the island of Madagascar. The spice was dominant in her family's kitchen, and so her memories of it are strongly nostalgic. Nathalie's passion lies in creating meals that are not only healthy but also crazy tasty. Her first print cookbook, The Whole Coconut, is due out in 2016.



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