Servings: This recipe makes about 15 large raviolis.

30 ct wonton wrappers 30 ct wonton wrappers
Filling: 10oz bag of frozen cubed squash Filling: 10oz bag of frozen cubed squash
2tbl neutral oil 2tbl neutral oil
1/2tsp onion powder ½tsp onion powder
1/4tsp garlic powder ¼tsp garlic powder
1/8tsp dried sage ⅛tsp dried sage
Ricotta: subheading: Ricotta:
1/2 cup water ½ cup water
1/2 cup cashews ½ cup cashews
1/2cup blanched/slivered almonds ½cup blanched/slivered almonds
1tbl Nooch 1tbl Nooch
2tsp apple cider vinegar 2tsp apple cider vinegar
s/p to taste s/p to taste
Breading : subheading: Breading :
1 can coconut milk 1 can coconut milk
2 tbl tomato paste 2 tbl tomato paste
1 1/2 cups panko 1 ½ cups panko
1 1/2tsp Italian seasoning 1 ½tsp Italian seasoning
1/2 tsp smoked paprika ½ tsp smoked paprika

1️⃣ Preheat oven to 425 F, then preheat a well oiled baking pan about 5 min or preheat air fryer with aluminum foil lining tray 400F
2️⃣ Add 1 tbl oil & seasoning to squash, place on preheated pan & roast 23 to 26 min flipping half way. Or air fryer for 30 min giving rack some shakes every 5 min
3️⃣Ricotta: in high speed blender combine ricotta ingredients, process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4 to 6 hr prior
4️⃣Filling: after roasting squash, let cool. Mash with back of fork, then mix well with ricotta. Adding s/p to taste.
5️⃣Ravioli: take 1 wonton wrapper sheet, place 1 tbl of filling in the center. Dab edges with water. Place another sheet on top, pressing firmly with fingertips. I used my fancy ravioli cutter for the edges, but thats optional. Then placed on parchment paper, cover with damp towel repeat.
6️⃣ Set up breading stations: Coconut milk mixed with tomato paste in one bowl, panko mixed with seasoning in the other. Dip in coconut milk, shaking off excess, toss in panko , then place on parchment lined baking sheet.
7️⃣Mist with oil. Bake ravioli on a wire rack 425 F until crisp & golden for about 23 to 25 min flipping half way through
8️⃣Serve with marinara sauce for dipping & sprinkle with fresh parsley & vegan Parmesan cheese. Enjoy!!