Butternut squash ravioli is one of those entrees I always order when I see it on a restaurant’s menu. Or pumpkin ravioli. And I’m not even a big pasta eater. It’s just so tasty.

For those of you who don’t have a pasta maker (like me), the easiest way  to make homemade ravioli is to use wonton wrappers. They sell these in most grocery stores in the dairy-free/vegan section. You can also use round wraps (on the right), but they’re not dairy-free.

The maple cream sauce is made with coconut milk and 100% vegan, so those on a vegan diet will want to use wonton wrappers. The amount of flour you add to the sauce will vary depending on the type of flour, so I suggest stirring in small amounts at a time until the desired sauce consistency is reached.

wonton ravioli

Just be careful when transferring the cooked wonton raviolis to a plate because the bottoms of the wontons tend to break easily.

butternut squash wonton wrapper ravioli vegan

Also, I use bags of pre-sliced butternut squash because it’s much easier than roasting an entire squash.

Butternut Squash Ravioli with Maple Cream Sauce (Vegan Version)
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Recipe type: Dinner
Ingredients
  • 16 wonton wrappers
  • 2 cups butternut squash, peeled and cubed
  • 1 cup unsweetened coconut milk
  • 2 tbsp plus 1 tsp pure maple syrup
  • ¼ cup plus 1-2 tbsp flour
  • Allspice, cinnamon, and sea salt, to taste
Instructions
  1. Fill a pot with about 1 inch of water, add squash, and cover.
  2. Steam over medium heat for 10-15 minutes until squash is soft.
  3. Once squash is soft, strain, then add to a bowl and mash with a fork. Add 1 tsp maple syrup, cinnamon and sea salt and stir until combined.
  4. Scoop 2 tablespoons of the squash filing onto the middle of a wonton wrapper, leaving about an inch on each side of the filling.
  5. Brush the edges of the pasta with water and then cover with another wrapper and press the edges firmly so they're sealed.
  6. Repeat until all filling is used up (should make 8 raviolis.)
  7. Drop the raviolis in boiling salt water, two at a time, for 3-4 minutes each. Raviolis will rise to the top when cooked.
  8. Last, prepare the sauce. Over low heat, combine 1 cup coconut milk, 2 tbsp maple syrup, ¼ cup flour, cinnamon, allspice, and sea salt in a medium sauce pot. Continue to stir in 1-2 additional tbsp of flour until the sauce has a creamy consistency.
  9. Top raviolis with cream sauce. Season with additional spices as desired.
Notes
Makes 8 raviolis.

butternut squash ravioli