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Delicate butternut squash filled with a herbasceous dairy-free filling in a lemony bacon sauce

Serves 2


For the Ravioli:

1 medium-sized butternut squash with a long neck

1 egg white

Olive oil


For the Filling:

1/4c raw cashews

Zest of 1 lemon

1-1/2tbsp chicken broth

1/2tsp fresh thyme

1/2tp fresh sage

1 egg yolk


For the Sauce:

3 strips thick bacon, cut into lardons

1 tbsp parsley, minced

Juice of 1 lemon

Pinch red pepper flakes

Peel the butternut squash and cut the body away from the neck. Store the body for another use, we’re only using the neck. Use a mandoline to cut the neck into thin rounds. Prepare the filling by combining everything with a pinch of salt n pep in a high-speed blender or with an immersion blender. The filling should be the consistency of ricotta. To form the ravioli, put 1tsp of filling into the center of a butternut round. Use your fingertip to smear egg white around the edges, then top with another butternut round. Press the sides gently for a few seconds to seal. This is a gentle process and they may not stay sealed--do not worry! The filling will not come out when cooking!


Heat a large skillet over medium and drizzle with olive oil. Working in batches, transfer ravioli to the pan in a single layer (I fit about 5 at a time). Cook a few minutes until just browning but still firm, then gently and quickly flip with a spatula. Brown that side as well, maybe 2min. Repeat with the rest of the ravioli.


Meanwhile, in a small saucepan, cook the lardon until crispy. Remove from heat and stir in the remaining ingredients with salt n pep. Divide the ravioli onto two plates and spoon on the sauce. Serve immediately.



Don’t do it.