Butternut Squash Ravioli with Sage Sauce

Makes 24 ravioli | 15- 20 minute prep/cook


  • 2 cups frozen butternut squash, thawed
  • 1 stick Earth Balance vegan butter, divided
  • 1/2 cup panko breadcrumbs
  • 1/2 cup vegan Parmesan cheese, grated
  • salt and pepper to taste
  • package of wonton wrappers, 24 count
  • 1/4 cup fresh sage, stems removed and cut into strips

Place the squash and 1/4 stick of the Earth Balance in a food processor and process until smooth.  Transfer squash to a medium bowl and stir in the breadcrumbs, vegan cheese, and salt/pepper to taste.

Place 1 tablespoon of squash mixture into the center of each wonton wrapper.  Brush the edges of the wrapper with water and fold one corner over to create a triangle.  Press the edges to seal tightly.  Continue until all 24 ravioli are prepared.

Bring a large pot of water to a boil.  Add the ravioli and cook for about 5 minutes.  Remove with a slotted spoon.

Meanwhile, melt the remaining Earth Balance in a large skillet over medium heat.  Add the sage and cook for 3 minutes.  Remove from heat and toss with the ravioli before serving.

Sourced from: Barnouin, Kim.  “Butternut Squash Ravioli with Sage Sauce.” Skinny Bitch: Ultimate Everyday Cookbook.


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