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Butternut Squash Ravioli with Tahini & Date

homemade ravioli animated

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.   

sweet potato ravioli
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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


Ravioli Filling

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. 

Assembling Ravioli

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.