The nutty flavor of the tahini complements the sweet and nutty flavor of the roasted butternut squash perfectly and makes for a unique and surprising flavor combination. It is also a lighter version of the more common cheese-filled raviolis .
It's a great non dairy pasta dish you can serve any time.
Follow our recipe for making your own pasta dough without a machine and the instructions below for assembling them.
- Cook Time
- Prep Time
2 medium butternut squash, peeled, seeded, and diced
3 tablespoons plus 1 tablespoon extra virgin olive oil
1 cinnamon stick
2 sprigs thyme
6 tablespoons tahini paste
1 tablespoon black and white sesame seeds, toasted
2 tablespoons date honey
Kosher salt and black pepper
1 Toss butternut squash in 3 tablespoons olive oil and season with salt and pepper.
2 Place thyme sprigs and cinnamon stick on roasting pan with squash.
3 Roast at 425°F for 35 minutes (or until golden brown).
4 Puree squash with tahini and season with salt and pepper.
5 This puree will serve as the filling. Any remaining puree will serve as the sauce.
1 Cut pasta sheets into 2-inch strips.
2 Using a spoon or a piping bag, place filling directly in the center of one strip. Spoon or pipe filling along pasta strip, 2 inches apart. Brush edges with whisked egg mixed with water (egg wash).
3 Gently cover with another strip.
4 Use a fork to crimp the edges and press out any air bubbles.
5 For circle shapes use a cookie cutter. For square shapes cut with a knife or pizza slicer. Cook in boiling water until they float to the top.
Serve ravioli with remaining filling.