Step 1

Combine the flour, water and oil in a large bowl. Stir until mostly combined (it will become a shaggy ball of dough) and then transfer to a lightly floured surface. Knead the dough for at least 5-7 minutes, but I recommend for 10 minutes. It should become an ultra smooth ball. Then, transfer back to the bowl and cover with a damp towel. Let the ball rest for 30 minutes.

Step 2

While the dough is resting, make the squash filling. Warm up a large pan (with or without oil) and then cook the onion for about 5-7 minutes or until tender. Then, add the butternut squash, thyme, garlic and a good pinch of salt. Cook until the squash is tender, about 10 minutes. Add some water to the pan once in a while if needed to help the squash steam (I use about 1/2-3/4 cup total of water). When the squash is cooked, let the water almost completely evaporate and then remove from the heat. Add the nutritional yeast, apple cider vinegar and maple syrup and use a potato masher or fork to mash the vegetable into a coarse mixture. Taste to adjust seasoning and set aside to cool down.

Step 3

Once your dough is done resting, divide it in 4 equal portions. Transfer 2 of the balls back to the bowl and keep them covered. Then, on a floured surface, roll as thin as you can the other 2 balls. Aim to shape them about the same. You want them to be as thin as you can to create soft and delicate ravioli, but not so thin that they break easily when manipulated. If you have a pasta maker, definitively use it! Or do like me and roll by hand. Be sure to dust the dough with enough flour so it does not sticks to the counter.

Step 4

Choose the smaller of the 2 sheets you just rolled to distribute the filling over. Use one tablespoon of filling per ravioli and simply scatter the filling all over the sheet of dough keeping a space of at least 2 inches in between.

Step 5

Then, lift the other sheet of dough and simply place it over. Try to allow the dough to fall in between each of the filling as much as you can (which is why you need the larger sheet on top).

Step 6

Use a knife or a pizza cutter to slice in between the ravioli.

Step 7

To seal them, take them one by one and gently press around the edge trying to push the air out that might have been trapped inside. Then, use a fork and seal all around making sure not to leave any gaps. Dust with extra flour and keep going until you sealed all the ravioli. Repeat with the remaining 2 balls of dough. Let the ravioli dry out a little while you prepare the sauce.

Step 8

When ready to eat, bring a large pot of water to boil. Then, add the ravioli (in 2 batches if needed) and boil for 2-3 minutes or until they float. Remove them using a slotted spoon (don't pour in a colander, they might break!). Serve with a drizzle of vegan bechamel sauce and sprinkle some freshly ground black pepper over.