clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Vegan Squash Ravioli with Baby Broccoli and Sausage



  • 2 packs Rising Moon Butternut Squash Ravioli
  • Olive oil
  • 1 pack of your favorite sausage (lots of great plant-based options out there!)
  • 1 onion, diced
  • 2 small bunches baby broccoli (or broccolini or broccoli rabe) – steamed until tender
  • 1/4 cup your favorite pesto
  • 1 teaspoon minced garlic
  • Mirin rice wine or white wine
  • 1 Tablespoon currants
  • 1/2 teaspoon sea salt
  • Black pepper to taste
  • 1/4 cup toasted pine nuts


Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

Serve topped with lightly toasted pine nuts.



  • Serving Size: 4
Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Pin It on Pinterest

Share This