Vegan Butternut Squash Ravioli

An Elmhurst™ Milked Hazelnuts-thyme vegan Beurre Blanc with sage and roasted butternut squash ravioli.

Prep time: about 25 mins.
Yield: 4 Servings
Serving size: approx. 1½ cup


2 cup Elmhurst™ Milked Hazelnuts
½ cup Vegetable Oil (or preferred butter substitute)
1 tbsp. Garlic, minced
¼ cup Shallots, minced
¼ cup White Wine
2 tbsp. Sage, chopped
24 oz. Vegan Butternut Squash Ravioli, Cooked


  1. Heat the oil in a sauté pan.
  2. Add the garlic and shallots, cook until translucent.
  3. Deglaze with the white wine.
  4. Add sage and Elmhurst™ Milked Hazelnuts and bring to a simmer.
  5. Toss the ravioli in the sauce and serve hot.

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