Butternut Squash Ravioli with Shiitake and Walnut Sauce

I found this recipe on The Vegan Version blog and had to try it! I altered the recipe to make do with what I had on hand. The sauce is rich and creamy and goes perfectly with the squash, this dish will have everyone asking for more. πŸ™‚



  • 1 butternut squash halved and seeded or you can you use fresh prepackaged squash.
  • salt and pepper to taste
  • 1/4 teaspoon of cayenne pepper (red pepper)
  • nondairy ricotta or and nondairy cheese
  • vegan wonton skins. These are hard to find, so i didn’t even bother looking I just made my own! Learn how to make your own pasta here!


  • 1/4 cup Earth Balance Vegan Buttery Spread
  • 2 garlic gloves, finely chopped or minced
  • 6 oz shiitake mushrooms
  • 1/4 cup chopped walnuts, toasted (highly recommended!)
  • 1/4 cup white wine or vegetable stock
  • 1/4 cup fresh chopped parsley
  • 1/2 cup of nondairy milk (I used Almond)


Step1: Preheat the oven to 375 degrees. Take the butternut squash and cut in half length wise, and then scoop out the seeds. place in a shallow casserole dish with about 1/2″ of water in the bottom. (this helps to keep it from burning) Cook for about 45mins to an hour or until they are soft all the way through. Once they are cooked let them cool and then scoop out the squash into a bowl. Mash with a fork and blend in the salt, pepper, and cayenne to taste.

Step 2: To make the ravioli, place wontons or homemade pasta on a lightly floured surface and scoop the squash filling and just a little nondairy ricotta onto each piece. Brush the edges with a little water and place another wonton on top and press with a fork to seal. You can also just fold in half a seal like I did! In a large pot of boiling water drop the ravioli in for about 3 to 5 mins.


Step1: In a sauce pan heat and melt the nondairy butter. Throw in the garlic and shiitake mushrooms. Heat for about a minute and then pour in the wine or veggie stock and nondairy milk. While this is heating place the chopped walnuts on a cookie sheet and heat at 300 degrees until toasted. (be careful not burn) Once the sauce is simmering sprinkle small amounts of flour to thicken to desired consistency.

Place five ravioli on each plate and pour the sauce on. Serve with a side salad and you might have you guests thinking you’re a professional chef!


3 thoughts on “Butternut Squash Ravioli with Shiitake and Walnut Sauce

  1. Pingback: Homemade vegan pasta | Raretee's Blog

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