Squash Ravioli with Sage Oil and Pine Nuts

Since making egg-free fresh pasta works so well, why not tackle stuffed pasta? Over the past year I have searched everywhere for dairy-free filling inspiration; books, magazines and the web, but the only versions I have ever found are heavy on ‘vegan cheeses’ which I’m not too keen on. Their taste can range from insipid to truly unpleasant, and on the whole I reckon ‘real’ ingredients are better than imitations.  Then last week I watched an episode of the Hairy Bikers on my way home from work and their squash stuffed pasta caught my eye – a real dairy-free filling for stuffed pasta at last! My version had a couple of tweaks including more onion and nutritional yeast to give a savoury balance to the sweet squash filling. I know one traditional Italian filling is pumpkin and amaretti biscuits, so I might try and make some eggless amaretti biscuits for next time, but these were really rather tasty, and great with a sage and pine nut oil.

Use my egg-free fresh pasta recipe, found here.


Squash Filling (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


serves 4

  • 1 butternut squash, peeled and chopped
  • 1 red onion, fairly finely chopped
  • 2 tbsp nutritional yeast
  • Salt and pepper

– Roast the squash with a drizzle of oil and some red onion for 25 minutes
– Add the red onion and roast for another ten minutes
– Tip into a food processor. Add the yeast and blitz until the squash is smooth but some small bits of onion remain.
– Cool

To assemble:


– Place small dollops of filling on a sheet of pasta.

– Gently place another sheet on top, and press around the dollops to make sure there is no air in the pockets. Cut out with a cookie cutter, make sure the edges are pressed firmly together.

– Place on a floured (or preferably semolina covered board) and let air dry.


– To cook, gently place in boiling water and bubble furiously until the parcels come to the surface (2-4 minutes)

– To make the sage oil – fry sage leaves in oil until crispy, remove the leaves and set the oil aside

– Serve with sage oil, crispy leaves and pine nuts (if you can tolerate them).


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

5 thoughts on “Squash Ravioli with Sage Oil and Pine Nuts

  1. I’ve been wanting to make these for a little while now, using my grain-free lasagne sheets from Cappello’s as the pasta. I also was going to throw a little cashew-nut ricotta in there too. Thanks for the recipe! I’ll be following it. Looks delish!

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