Taking a bite of this ravioli is like biting into a little piece of fall. Soft, doughy homemade ravioli are stuffed with a smoky, sweet, and slightly cheese acorn squash filling. When served, it's covered with a simple, earthy thyme garlic butter sauce that really allows the acorn squash to shine through. Finally, it's finished with a sprinkle of crunchy, salty pistachios.
Acorn Squash Ravioli in Thyme Garlic Butter [Vegan]
What Ingredients Do You Need To Make Acorn Squash Ravioli in Thyme Garlic Butter [Vegan]
For the Ravioli Dough:
- 2 cups all-purpose flour or white spelt flour, plus more for dusting
- 1/2-3/4 warm cup water
- 1 tablespoon olive oil
For the Filling:
- 1 small acorn squash, peeled and cubed (about 2 cups), then steamed
- 1 tablespoon maple syrup
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon salt
For the Thyme Garlic Butter:
- 1 tablespoon fresh thyme, woody stems removed
- 2 tablespoons vegan butter
- 2 tablespoons pistachios, roughly chopped
How To Make Acorn Squash Ravioli in Thyme Garlic Butter [Vegan]
To Make the Ravioli Dough:
- In a medium bowl combine flour, water, and olive oil. Mix with your hand or a wooden spoon until combined. Turn out onto a well-floured surface and knead for 7-8 minutes. Cover and allow to rest for 15 minutes.
To Make the Filling:
- Peel the acorn squash and remove the seeds. Cut into small cubes and steam for 10 minutes or until soft.
- Transfer to a bowl and mash until smooth. Add maple syrup, nutritional yeast, smoked paprika, and salt. Mix well and set aside.
To Make the Thyme Butter:
- In a medium saucepan, melt butter
- Remove the thyme leaves from the woody stems and place in the butter
- Continue cooking on low to allow the oils from the thyme to infuse the butter, then keep warm
To Make the Ravioli:
- On a well-floured surface with a french rolling pin or regular rolling pin, roll dough out double the width of your ravioli stamp (you can also use the open end of a glass). Roll out to your desired thickness — about 1/4-inch to 1/8-inch, thick enough that when you handle the ravioli the dough will hold up. Use as much flour as needed to prevent the dough from sticking.
- Imprint the top and bottom of the dough with the ravioli stamp or glass, about 12 mirror images. On the bottom piece, place a little less than 1 tablespoon of filling per ravioli.
- With a pastry brush, brush each top piece with water. Fold over the top layer over the bottom so each top and bottom stamp line up.
- Take the ravioli stamp and stamp over each ravioli, sealing the final ravioli. Transfer over to a parchment-lined plate in a single layer.
- Bring a pot of water to a boil. Working in batches, 3 or 4 at a time, boil ravioli for 3-4 minutes each batch. Transfer cooked ravioli to the thyme butter pan and continue cooking ravioli in batches.
- Toss the cooked ravioli in the thyme butter. Plate each serving and sprinkle with chopped pistachios.
Serves two for dinner or four as a starter.
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