Butternut Squash Ravioli

Preheat the oven to 425°F/218ºC and line a [baking sheet] with [parchment paper]. In a [large mixing bowl], toss together the cubed butternut squash (20 ounces), olive oil (1.5 tbsp), garlic powder (0.5 tbsp), onion powder (2 tsp), leaves (4 sage), and fresh thyme (2 tbsp). Spread the seasoned [butternut squash] in an even layer over the prepared [baking sheet] and bake for 20 minutes or until fork tender, stirring halfway through. Transfer the roasted [butternut squash] to a [food processor] and pulse until almost smooth. Fold the vegan cream cheese (0.33 cup) and grated vegan parmesan cheese (0.33 cup) into the [butternut squash] filling. Set aside. Start 20m timer

In a [large mixing bowl], whisk together the semolina flour (0.75 cup), white flour (0.75 cup), and salt (0.33 tsp). In a separate bowl, whisk together the vegan egg substitute (2.5 tbsp), olive oil (0.75 tbsp), and water (0.25 cup). Create a well in the center of the [flour] mixture and pour the wet ingredients into the well. Use a [fork] to gradually incorporate the [flour] into the wet ingredients until the [dough] starts to come together in a cohesive ball. If you find that some of dry ingredients are not incorporating into the ball, add more [water], 1 tbsp at a time, until most if not all of the ingredients have come together. Transfer the [dough] to a lightly floured surface and knead for 8-10 minutes or until the [dough] is smooth and elastic. It should spring back at you if you poke it. If at any point the [dough] feels too dry, add a splash of [water]. If it feels too wet, add a pinch or two of [white flour]. Start 9m timer

Wrap the [dough] tightly in [plastic wrap] and let it rest at room temperature for 30 minutes. Divide the [dough] into 2 equal portions and roll each portion out using a [rolling pin] or a [pasta maker] until the [dough] is translucent. Aim for a long, narrow shape. Lay a sheet of [dough] flat on a lightly floured surface. Starting about 1 inch from the edge, place dollops of [butternut squash] filling (about 1.5 tbsp) in a straight line 1.5 inches away from each other with a border on either side. Stop halfway through the sheet. Fold the other half of the sheet over to touch the other side, allowing it to drape over the filling. Press the top layer of [dough] into the bottom, enclosing the [ravioli] filling. Repeat with the other sheet of [dough] and the rest of the filling. Pro tip: Do your best to avoid trapping air bubbles in [ravioli] as this will cause them to burst as they boil. Use a [sharp knife] to separate the individual [ravioli]. Feel free to cut off any rough edges. Start 30m timer

Bring a [large pot] of [water] to boil. Add a generous pinch of [salt] to the [water]. Drop the [ravioli] into the boiling [water] and cook for 5 minutes. While the [ravioli] are boiling, melt the vegan butter (0.5 cup) over medium heat in a [large skillet]. Add the leaves (10 sage) and cook for 3 minutes. Turn the heat off. As the [ravioli] finishes cooking, turn the heat on the sauce to medium. Transfer the [ravioli] to the [skillet] with a [slotted spoon] and toss them in the sauce until thoroughly coated. Season with [salt] and [pepper] and turn off the heat. Serve hot sprinkled with grated vegan parmesan cheese (0.33 cup). Start 5m timer