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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]

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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:
  1. 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:

  1. Peel the acorn squash and remove the seeds. Cut into small cubes and steam for 10 minutes or until soft.
  2. 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:

  1. In a medium saucepan, melt butter
  2. Remove the thyme leaves from the woody stems and place in the butter
  3. Continue cooking on low to allow the oils from the thyme to infuse the butter, then keep warm

To Make the Ravioli:

  1. 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.
  2. 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.
  3. 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.
  4. Take the ravioli stamp and stamp over each ravioli, sealing the final ravioli. Transfer over to a parchment-lined plate in a single layer.
  5. 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.
  6. 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.

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


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