Handmade Butternut Squash Ravioli with Vegan Brown Butter & Sage
Egg-free handmade pasta filled with roasted butternut squash, sage, and nutmeg, tossed in vegan brown butter with crispy sage. Shaved Parmigiano on the side.
A fully vegan take on a fall classic. The dough is made with JUST Egg, and the brown butter is plant-based.
Why It Works
Part of a five-course, fully vegetarian Italian wedding dinner for 12, served family style. Components are built to be made ahead and finished on site.
Pairings
Famille Hugel Riesling Alsace, or Stem Ciders Strawberry Hibiscus.
Tasting Journal
Notes coming soon.
References
Original recipe by Daniel Schossow, Schossow's Kitchen. Developed for a fully vegetarian wedding dinner for 12, Frisco, CO, September 2026.
RECIPE CARD
Handmade Butternut Squash Ravioli with Vegan Brown Butter & Sage
Yield: Serves 12 as part of a family-style pasta course | Time: Pasta and filling about 2 hours, plus 30 minutes dough rest and freezing
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Equipment
- Pasta machine
- Ravioli cutter or round cutter
- Sheet pans and parchment
- Wide sauté pan
Ingredients
Pasta Dough (Vegan)
- 2 cups 00 flour
- 6 tbsp JUST Egg (commercial egg replacer)
- 1 tbsp olive oil
- Pinch of salt
- 1–2 tbsp water if the dough is dry
Butternut Squash Filling (Vegan)
- 2 large butternut squash, halved, seeds removed
- 1 tsp fresh sage, finely chopped
- ½ tsp nutmeg, freshly grated
- Salt and pepper
Vegan Brown Butter Sauce
- 6 oz vegan butter
- 8 fresh sage leaves
- 2 cloves garlic, minced
- Salt and pepper
To Serve
- Shaved Parmigiano on the side (Veg)
Instructions
Pasta Dough
- Mound the flour and make a well. Pour the JUST Egg, olive oil, and salt into the center.
- Gradually incorporate until a shaggy dough forms. Knead 8–10 minutes until smooth.
- Wrap and rest at least 30 minutes.
- Roll to setting 5–6 on a pasta machine. Cut into rounds or squares.
Filling
- Roast squash cut-side down at 400°F for about 45 minutes, until completely tender.
- Scoop the flesh and mash smooth. Spread on a sheet pan to cool and dry.
- Mix in sage, nutmeg, salt, and pepper. Cool completely before filling.
- Fill and seal the ravioli, pressing out all air. Freeze on floured parchment.
Brown Butter Sauce (make fresh at service, do not hold)
- Melt vegan butter over medium heat, stirring until golden and nutty.
- Add sage leaves and garlic and fry 1 minute, until the sage is crisp.
- Toss freshly cooked ravioli directly in the sauce. Serve immediately with Parmigiano shavings on the side.
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Schossow Kitchen · schossowkitchen.com