I had some butternut squash sitting in my refrigerator that I recently purchased at the farmer’s market. Although I love butternut squash in soup, I was looking for something a bit more spectacular to serve at a dinner party I was hosting. I decided to create something that added a meaty-nuttiness to the butternut squash. The resulting dish received rave reviews. Butternut Squash & Portobello Mushroom Ravioli is a bit labor intensive, but it’s truly worth the effort.
Butternut Squash & Portobello Mushroom Ravioli
For the Ravioli:
3 cups Semolina Flour (I used Bob’s Red Mill)
6 tsp. Organic Olive Oil
1 ½ Cups Room Temperature Water
½ tsp. Salt
For the Filling:
2 cups of cooked, mashed Butternut Squash
2 large Portobello Mushrooms
2 Tbs. Organic Olive Oil
3 Cloves Crushed Garlic
½ tsp. Salt
½ tsp. Black or White Pepper
½ tsp. Nutmeg
For the Sauce:
1 ½ sticks of Earth Balance Margarine
6 cloves crushed garlic
½ cup dry, white wine
½ jar (approximately ¼ cup) pickled capers
- Step 1: For the Filling: Boil 2 cups of chopped Butternut Squash in salted water for 20 to 30 minutes, until tender. Remove from heat and drain all water. Mash the squash and set aside.
- Step 2: Prepare Dough: Mix all ingredients together in a bowl. Wrap in towel and let sit, undisturbed, for 30 minutes.
- Step 3: Final Filling Preparation: While the dough is resting heat 2 Tbs. Organic Olive Oil in a fry pan. Add 3 cloves crushed garlic and cook on medium heat for 2 minutes, being careful not to brown or burn the garlic. Add 2 chopped Portobello Mushrooms and cook until juices have released. Add salt, pepper and nutmeg.
- Step 4: Making Ravioli: Divide the dough and working on floured surface, roll into thin circles. Use a floured glass top or cookie cutter and cut into discs. Spoon a small amount of prepared butternut squash/Portobello mushroom filling into center of one circle and top with a second circle. Press edges, on both sides, with a fork. Immediately place filled ravioli on foil or waxed paper, sprayed with cooking spray, into freezer and top with another piece of sprayed (on top and bottom) foil or waxed paper so that ravioli is covered. Once frozen, transfer to freezer container or store in plastic bags.
- Step 5: Making Sauce: Melt 1½ sticks of Earth Balance Margarine (butter may be substituted if desired) in a medium saucepan. Let brown slightly. Turn down heat and add 6 cloves of crushed garlic and cook gently. Stir in ½ cup of white wine and ½ small jar of capers and continue cooking for 1 minute.
- Step 6: Place frozen ravioli in boiling, salted water in batches making sure they are not sitting on top of each other (best to use a deep fry pan with tall sides). Cook until the ravioli rises to the top.
Drain with slotted spoon, cover with Brown Butter Caper Sauce. Enjoy!
Vegan Chef, Roxanne Holland provided this Butternut Squash & Portobello Mushroom Ravioli recipe exclusively for Leslie Loves Veggies! Roxanne, a beauty, fashion and lifestyle publicist owns and operates Quintl. Over the years she has successfully promoted numerous brands with a focus on cruelty-free, sustainable products. Please follow her on Twitter and Facebook.
If you love this this Butternut Squash & Portobello Mushroom Ravioli recipe check out Roxanne’s Vegan Broccoli Soup, it’s out of this world!