Butternut Squash Ravioli with Maple Cream Sauce (Vegan Version)
Recipe type: Dinner
  • 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
  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.
Makes 8 raviolis.
Recipe by The Skinny Chick's Cookbook at http://theskinnychickscookbook.com/butternut-squash-ravioli-with-maple-cream-sauce/