Vegan ravioli with squash filling

Vegan ravioli with squash filling

Total: 12 hr 50 min. | Active: 50 min.
Nutritional value / piece: 76 kcal
, Fat: 2 g
, Carbohydrate: 12 g
, Protein: 3 g

Autumn is upon us and pumpkin season is under way. This time of year is synonymous with cosy evenings, warm beverages and countless shades of orange and brown. As is the case every year, I look for new recipes for delicious autumn vegetables. This vegan ravioli filled with butternut squash will warm you up and is perfect for chilly days. The heart-warming filling is seasoned with aromatic herbs and goes beautifully with homemade pasta. The rather punchy white wine sauce complements the dish perfectly.


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pasta dough

230 g white flour
215 g wholemeal flour
¼ tsp salt
2 ½ dl lukewarm water


250 g squash (e.g. butternut), diced
a little salted water, boiling
55 g cashew nuts, soaked overnight in water, drained
4 tbsp nutritional yeast
3 garlic cloves
1 tbsp lemon juice
½ dl vegetable bouillon
3 sage leaves
1 tsp dried thyme
¼ tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt
a little pepper

To shape and cook the ravioli

salted water, boiling


2 tbsp margarine
2 onions, chopped
10 sage leaves, finely chopped
1 ½ dl vegan white wine
salt and pepper to taste
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Pasta dough

Mix the flour and salt in a bowl. Make a well in the middle, pour in the water, mix until you have a firm, elastic dough, knead on a lightly floured surface for approx. 5 mins. Shape the dough into a ball, return the dough to the bowl, cover and leave to rest until ready to use.


Cook the squash in salted water for approx. 20 mins. until soft, drain well. Using a blender, puree the squash with all the other ingredients up to and including the pepper. Cover and chill the filling until ready to use.

To shape and cook the ravioli

On a lightly floured surface, roll out the dough to approx. 2 mm thick. Cut out approx. 60 circles (each 10 cm in diameter), place on a sheet of baking paper dusted with flour. Spoon the filling into the middle of half of the circles. Brush the edges of the dough with a little water, cover the filled circles with the empty circles, press the edges down firmly. Cook the ravioli in salted water for approx. 3 mins. per batch, remove using a slotted spoon, drain well.


Heat the margarine in a wide frying pan, sauté the onions for approx. 3 mins. Add the sage, cook for 1 min., pour in the white wine, season, then bring to the boil. Add the ravioli to the sauce, heat for approx. 1 min., serve immediately.

Our recommendations

Similar recipes


Log in and enjoy the benefits!

Log in to FOOBY easily and conveniently with your Supercard ID and use all the functions and benefits. Among other things, you can access your saved recipes on all your devices.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.