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Butternut Squash Ravioli
Enjoy this dairy-free dish the day after Thanksgiving or whenever you want some light comfort food
After all that feasting, football and family, the day after Thanksgiving is all about slowing down. Instead of defaulting to another turkey sandwich, turn those holiday leftovers into something warm, seasonal and comforting, like a quick butternut squash sauce for Shire’s Dairy-Free Cheese Ravioli.
This plant-based pasta is high in protein (10 grams per serving) and made with fermented cashews, giving it a rich, tangy flavor without dairy or lactose. Paired with velvety squash and fragrant sage, it’s a cozy, nourishing meal rich in vitamins A and C that keeps you satisfied and feeling light enough for Plaid Friday shopping downtown or a trip to the tree farm.
Hearty, wholesome, and dairy-free, this dish brings together all the flavors of fall — without the food coma. Enjoy it fireside, wearing a flannel, or wherever your post-holiday adventures take you.
Butternut Squash Ravioli Recipe
Servings:
2
Ingredients
- Shire's Dairy-free Cheese Ravioli
- 2 tablespoons olive oil
- 1 cup cooked butternut squash
- ¾ cup vegetable broth
- ½ small yellow onion
- 1 clove garlic, minced, or ¼ teaspoon garlic powder
- 3 tablespoons nutritional yeast
- 1 teaspoon crushed sage
- Dried cranberries, pepitas/pumpkin seeds
Instructions
- In a saucepan over medium heat, sauté the onions and minced garlic in olive oil until shimmering and translucent.
- In a saucepan over medium heat, sauté the onions and minced garlic in olive oil until shimmering and translucent. Add butternut squash and broth and bring it to a simmer.
- If butternut squash is cubed, mash as you cook.
- Add nutritional yeast and season with sage, salt, and pepper, to taste. Consider what seasonings were originally added to your leftover butternut squash and adjust accordingly.
- Meanwhile, bring a pot of salted water to boil.
- Once water is boiling, add frozen ravioli and cook for 6 minutes. Strain pasta.
- Remove sauce from heat. Puree with an immersion blender or food processor until smooth. Lightly toss ravioli with sauce. Top with cranberries and seeds, if desired.