Homemade Butternut Squash Ravioli with Thyme Infused White Sauce
Who said that making pasta is a struggle? Learn how to make these delicious Butternut Squash Ravioli completely at home with the right tips!
Servings: 3 portions (around 10 big ravioli each)
Calories: 595kcal
Ingredients
..for the dough..
- 200 g All Purpose Flour
- 200 g Durum Wheat Flour Italian Semola/Semolina
- 150 g Aquafaba canned chickpeas water
- ½ teaspoon Turmeric Powder
- Optional Water
...for the filling...
- 350 g Butternut Squash Cooked Pulp 1 small squash
- 30 g Vegan Grated Cheese or ½ tablespoon Nutritional Yeast + ½ tablespoon Ground Almonds
- ½ teaspoon Dried Sage
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Nutmeg Powder
- ¼ teaspoon White Pepper
...for the sauce...
- 300 g Plant Based Milk Soy
- 30 g Vegetable Oil Sunflower
- 20 g All Purpose Flour
- 1 bunch Thyme
- Salt
...to garnish...
- Fresh Thyme
- Black Pepper
Instructions
- Use your preferred method to cook the squash (see notes).
- Make the dough. Weight both flours in a large bowl and combine turmeric powder with aquafaba in a small jug. Pour the aquafaba mixture over the flours to form the dough. Add more water if required, and work the dough until smooth. Cover with cling film and let it rest for 30 minutes.
- Meanwhile make the filling by combining mashed squash pulp with the remaining ingredients. Transfer into a piping bag.
- Shape the ravioli. Roll out the dough, either by hand using a rolling pin, or with a pasta machine. Make sure to roll it into very thin sheets before shaping the ravioli (thickness 2-3 if using the pasta machine). Make sure to dust the working surface (or bottom of the mould) before placing the sheet of pasta over.
- Pipe the filling, then run a slightly damp finger around it (or on the ravioli junctions) to better seal the second layer of pasta. Gently cover with another pasta sheet, making sure not to form any air bubbles in between the two doughs. (see post for detailed method for mould or cutter versions)
- Place the ravioli onto a floured surface to prevent them to stick to the bottom. Do not overlap.
- For the thyme infused white sauce: heat the milk with a bunch of thyme. Reduce the heat and simmer for 5 minutes. Combine flour and oil into a paste, then carefully add a splash of thyme infused milk at the time, to avoid lumps. Season with salt and put back on gentle heat until the sauce thickens (3 to 5 minutes) stirring all the time.
- Cook the ravioli in plenty of salted boiling water then transfer into the pan with the thyme infused sauce. Please note: cooking time varies based upon the thickness of the pasta, but it normally takes 1 to 3 minutes to cook fresh ravioli. Make sure to save some of the cooking water.
- Coat the ravioli in the white sauce, add around ½ cup of cooking water to loose up the sauce, then heat for 30 seconds to 1 minute.
- Garnish with fresh thyme and freshly ground pepper and serve.
Notes
Butternut squash pulp. When I am to make ravioli or gnocchi, I usually cook the squash the day before, so it is perfectly chilled when I need it.
If you have enough time I strongly recommend for you to do the same.
There are a bunch of ways you can prepare the squash for the filling:
1) Roast. Chop the squash in half, then place the squash on a baking tray (better if covered in baking paper), brush it with olive oil and season with salt, pepper and (optional) fresh sage.
Bake in a preheated oven @200°C (390°F) for around 45 minutes. As time can vary according to the size of the squash used, I highly suggest to try prick it with a fork or wooden skewer before removing from the oven. If the squash is fork tender it means it’s ready. Otherwise increase the cooking time by a few more minutes. I often use this method as shown on this Stuffed Roasted Butternut Squash recipe, these Homemade Squash Gnocchi and this Butternut Squash Wellington, especially when I have the oven already on for other recipes, as for pasta bakes or roast dinners. 2) Microwave. Cut the butternut squash into 8 chunks. Place the slices on a microwave proof dish, cover with film, and microwave for 15 minutes at max power. Rest for 10 extra minutes before opening the door. The squash should be fork tender, if not, microwave for some extra minutes accordingly. 3) Instant Pot. This is by far my preferred method as it is easy and literally fuss free. The only con I have is that I have to find a particular sized squash, as my IP is the mini one, however, if you own a standard sized one, you won't be facing the same problem.
Place the squash over the Instant Pot Steamer Rack, then add at least 1 inch of room temperature water. Close the lid, making sure the valve is on "sealed", and, similarly to what we have done for this recipe for boiled potatoes, set high pressure mode starting from 15 minutes, according to the squash size. A normal sized squash will cook in around 20-23 minutes.
Bake in a preheated oven @200°C (390°F) for around 45 minutes. As time can vary according to the size of the squash used, I highly suggest to try prick it with a fork or wooden skewer before removing from the oven. If the squash is fork tender it means it’s ready. Otherwise increase the cooking time by a few more minutes. I often use this method as shown on this Stuffed Roasted Butternut Squash recipe, these Homemade Squash Gnocchi and this Butternut Squash Wellington, especially when I have the oven already on for other recipes, as for pasta bakes or roast dinners. 2) Microwave. Cut the butternut squash into 8 chunks. Place the slices on a microwave proof dish, cover with film, and microwave for 15 minutes at max power. Rest for 10 extra minutes before opening the door. The squash should be fork tender, if not, microwave for some extra minutes accordingly. 3) Instant Pot. This is by far my preferred method as it is easy and literally fuss free. The only con I have is that I have to find a particular sized squash, as my IP is the mini one, however, if you own a standard sized one, you won't be facing the same problem.
Place the squash over the Instant Pot Steamer Rack, then add at least 1 inch of room temperature water. Close the lid, making sure the valve is on "sealed", and, similarly to what we have done for this recipe for boiled potatoes, set high pressure mode starting from 15 minutes, according to the squash size. A normal sized squash will cook in around 20-23 minutes.
Nutrition
Calories: 595kcal | Carbohydrates: 101g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Potassium: 866mg | Fiber: 5g | Sugar: 5g | Vitamin A: 12970IU | Vitamin B12: 1µg | Vitamin C: 38mg | Calcium: 240mg | Iron: 7mg