© 2018 by TermiNatetor Kitchen

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Butternut Squash & Goat Cheese Ravioli with Herb Tofu Alfredo

February 16, 2018

These homemade raviolis are filled with a Butternut Squash & Goat Cheese mixture and smothered in a Herb Tofu Alfredo which makes for the perfect weekend dinner. You can make the raviolis ahead of time and place them in the freezer then use them when needed. 


Hello, friends. 

It’s been a while. How has life been? Is your 2018 going well? 2018 has been a crazy year so far. I got a promotion at work, which has been both busy and exciting, and I’ve been redesigning the blog like crazy trying to find a style and layout I like. So one of my goals for 2018 was to feature more savory recipes on the blog, and that’s exactly what I have for you today! The parents had gotten me the KitchenAid pasta maker attachments this last Christmas and I have been dying to test them out. This was the outcome.


You might be asking; “what is the deal with this tofu alfredo?!” Rewind to a couple months back and Momma Crawford and I were brainstorming recipe ideas, as we usually do, over a cup of morning coffee. “What if we made alfredo with tofu?” she said taking a sip from her coffee mug. “Why would we do that?” I replied. “It could be a low-fat alternative…” A lightbulb went off and we started bouncing ideas off each other. Adding this, taking away this, incorporating different flavors. Soon we were in kitchen testing and thus, herb tofu alfredo was born. 







Tips before you cook:

  • Use fresh eggs when making fresh pasta (farm fresh is preferred). In the recipe, the eggs act as the glue, or binder, in the dough, helping to keep all the deliciousness together. Having the eggs (especially the yolks) will give your pasta a more vibrant appearance in color, more egg flavor, and silkier noodles. If you can’t make it to your local farmers market, I find that the Eggland’s Best Large Organic eggs work exceptionally well (not sponsored!)


  • Semolina flour is a must for making tender, delicious ravioli. Semolina flour is a high-gluten flour, meaning it will help your pasta hold its shape better when working with it. You can order some HERE.


  • Allow the dough to rest. Working with a gluten dough you want to allow at least 30 minutes for the dough to rest out a room temperature. This is so the gluten can relax before you start working with it again. I like to wrap my dough in a tea towel that is damp with lukewarm water before wrapping that all in plastic wrap or in a Ziploc plastic bag. This will keep the dough from drying out. 


  • The butternut squash adds a nice richness to the filling. You need to cook the squash first in order to mash it and use it as filling. You can by the squash whole and roast it, boil it, or (what I did) buy it already pre-cubed and just microwaved it with a little bit of water just until fork tender. Roasting it is going to give you a deeper, more flavorful puree, but sometimes we have to pick and choose our battles and I can’t be bothered to slice and roast my own squash (but I have time to make egg pasta from scratch...hmm,
























 Butternut Squash & Goat Cheese Ravioli

with Herb Tofu Alfredo


 Original pasta recipe from All Recipes

Filling recipe adapted from Food Wishes





2 cups all-purpose flour 
2 cups semolina flour 
Pinch of salt 
6 large eggs
2 tablespoons olive oil 


1 cup butternut squash, cooked and mashed
1 teaspoon garlic powder 
1 teaspoon dried ground sage 
½ teaspoon salt 
½ teaspoon black pepper 
Pinch of cayenne 
5 oz. goat cheese 
1 egg yolk
⅓ cup grated Parmesan cheese 


16 oz. soft tofu 
5 oz. plain greek yogurt 
¼ cup white wine 
½ cup low-fat mozzarella cheese 
4 tablespoons of fresh herbs, finely chopped (I used a mixture of rosemary, thyme, and parsley
2 tablespoons minced garlic 
1 tablespoons freshly grated Parmesan cheese 
1 teaspoon garlic powder 
Salt and pepper to taste 
Fresh parsley, for garnish





Pasta. In a stand mixer with the dough attachment, sift in the all-purpose flour, semolina flour, and salt. With your hands, make a deep well in the center. Break each egg into the well and add the olive oil. With the mixer on low, mix the flour in with the eggs and olive, gradually incorporating from the sides of the well. You may have to stop the mixer and gently scrape the sides of the bowl to make sure all the flour is getting added. Continue to mix on low until the dough begins to come together, pulls away from the sides of the bowl, and starts to feel slightly sticky. 


Transfer dough to a lightly floured surface and knead until the dough is not sticky anymore and is smooth and supple. You’ll know it’s perfect when you lightly press your finger onto the surface of the dough and the dough springs back. Shape the dough into a 1-inch disc before wrapping it in a damp tea towel and covering all of it in plastic wrap. Allow the dough to rest at room temperature for 30 minutes.


Once the dough has rested, take it out of the plastic wrap and divide it into four equal parts. 


If using a KitchenAid pasta machine: 


Taking one of the dough pieces, shape it out into a rectangle, roughly a ¼-inch. With the pasta press on setting 1, lightly flour and run the pasta through with the machine on a low speed (around 1-2). Repeat this a second time through the first setting before turning the dial to setting 4 and running it through. Place the pressed out pasta on a lightly floured surface and cover with a dampened tea towel so the dough won’t dry out. Repeat with the remaining pieces of pasta dough. 


If rolling dough out by hand: 


Taking one of the dough pieces, shape it out into a rectangle, roughly a ¼-inch. On a lightly floured surface, begin rolling the dough out. Roll dough out into a circle by stretching as well as pressing down. Stretch the dough by rolling a quarter way back onto the pin and gently pushing the pin away from you. Turn the disc a quarter of the way and repeat. Do this twice more. 


You want to keep rolling and stretching until the pasta is thin enough to see the color of your hand through it when you hold it up against the light. Place the pressed out pasta on a lightly floured surface and cover with a dampened tea towel so the dough won’t dry out. Repeat with the remaining pieces of pasta dough.


Using a ravioli stamp, take one strip of dough and cut out even numbers of squares. On half of the squares, take a ½-teaspoon to 1 teaspoon (depending on your stamps size) of the fill and place it in the center. Lightly brush the remaining squares with water before placing them watered-side down over the filling topped squares. Use the ravioli stamp to marry the two together, creating a decorated edge/seal around the ravioli. Repeat this with the remaining dough. 


Transfer finished raviolis to a parchment line making sheet that has been sprayed with cooking spray and allow raviolis to dry out at room temperature for 30 minutes. If you’re waiting to cook the raviolis off later, you can also cover the pan with plastic wrap and place them in the fridge until you’re ready to cook. 


In a large stockpot with water, add a hearty pinch of salt and bring to a boil over medium/high heat. Gently add raviolis, 4-5 at a time, and cook until they float up to the top and are tender, roughly 2-3 minutes. Drain immediately and toss in with prepared sauce before serving. 

Filling. In a medium mixing bowl, add in the mashed butternut squash, salt, pepper, cayenne, goat cheese, egg yolk, Parmesan cheese, garlic powder, and ground sage. Mix together with a wooden spoon until well combined. Cover and refrigerate until needed. 


Alfredo. In a large food processor, add in the tofu, with its liquid, and the Greek yogurt . Process until smooth then transfer to a medium saucepan and add all the remaining ingredients. Cook over medium/high heat or until the cheeses have melted and the sauce is heated through. Cover and keep over low heat until you are ready to serve. 






















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