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If you adore the warmth of fall flavors paired with tender pasta, then you are going to fall head over heels for this Vegan Pumpkin Ravioli with Sage Butter Recipe. It combines silky pumpkin filling spiced with fragrant cinnamon and nutmeg, all wrapped in delicate homemade dough and finished with a luscious sage-infused vegan butter sauce. This recipe is not just comforting but also a joyful celebration of seasonal goodness that invites you to slow down and savor every bite. Whether you’re a seasoned vegan or simply craving a delicious plant-based surprise, this dish promises a satisfying experience that’s both elegant and heartwarming.
Ingredients You’ll Need
Every ingredient in this Vegan Pumpkin Ravioli with Sage Butter Recipe plays an essential role—combining simple pantry staples to create a harmonious balance of texture, flavor, and aroma that feels both rustic and refined.
- All-purpose flour: Provides the perfect base for tender yet sturdy ravioli dough that holds the filling beautifully.
- Salt: Enhances the flavors in both the dough and the pumpkin filling for a well-rounded taste.
- Olive oil: Adds a touch of richness and helps with the dough’s pliability.
- Water: Binds the dough ingredients together; adjusting the amount ensures the dough is just right—not too dry or sticky.
- Canned pumpkin puree: The star of the filling, bringing natural sweetness and vibrant color.
- Ground cinnamon: Infuses warm, comforting spice that complements the pumpkin’s earthiness.
- Ground nutmeg: Adds depth and a subtle, fragrant nutty note enhancing the filling’s complexity.
- Ground ginger: Provides a gentle zing, waking up the palate without overpowering.
- Black pepper: Lends a touch of heat and balances the sweeter spices in the filling.
- Nutritional yeast: Optional, but it adds a savory, cheesy dimension to the pumpkin mixture.
- Vegan butter: Used for the luscious sage butter sauce that elevates the ravioli to a gourmet delight.
- Fresh sage leaves: They crisp up beautifully in the butter, giving the dish an earthy, herbaceous finish.
How to Make Vegan Pumpkin Ravioli with Sage Butter Recipe
Step 1: Prepare the Dough
Start by combining the flour and salt in a bowl, then create a small well in the center to add olive oil and water. This initial mix is where your dough begins its transformation into silky pasta. Knead it gently, adjusting water or flour as needed, until the dough becomes smooth and pliable. Wrapping it in plastic wrap to rest for at least 30 minutes allows the gluten to relax, making rolling out easier and the final texture tender yet sturdy.
Step 2: Make the Pumpkin Filling
While the dough rests, mix together the canned pumpkin, cinnamon, nutmeg, ginger, salt, pepper, and optional nutritional yeast in a bowl. The spices balance the natural sweetness of the pumpkin and give this filling a warm, aromatic profile that’s impossible to resist. Make sure the mixture is smooth and well combined to ensure every ravioli bite is perfectly flavorful.
Step 3: Roll and Cut the Dough
Divide the rested dough into two even portions and roll out the first piece on a floured surface. Aim for about 1/8 inch thickness—thin enough to be delicate, yet strong enough to hold the filling. Use a round cutter or glass to cut out circles; repeat with the second piece. This step calls for a bit of patience but is so rewarding when you see those perfectly shaped ravioli ready to be filled.
Step 4: Fill and Seal the Ravioli
Place a teaspoon of pumpkin filling onto each dough circle, careful not to overfill. Lightly moisten the edges with water to help seal, then fold the dough over and press firmly to close. Using a fork to crimp the edges gives a nice decorative touch and ensures the ravioli stay sealed during cooking. This is where your ravioli really start to come alive with personality.
Step 5: Cook the Ravioli
Bring a large pot of salted water to a boil and gently drop in the ravioli in batches. They’re done when they float to the surface, about 3–4 minutes. The brief cooking time keeps the delicate dough tender and the filling creamy inside. Timing is key—overcooking can turn these gems gummy, so keep an eye on them!
Step 6: Make the Sage Butter Sauce and Toss
While the ravioli cook, melt vegan butter in a skillet over medium heat and add fresh sage leaves. Sauté until the sage crisps up and the butter is infused with its earthy aroma. Use a slotted spoon to transfer the cooked ravioli directly into this fragrant sauce and toss gently. This final step transforms simple ravioli into a dish bursting with flavor and savory elegance.
How to Serve Vegan Pumpkin Ravioli with Sage Butter Recipe
Garnishes
A sprinkle of freshly cracked black pepper or a few extra crispy sage leaves on top adds contrast and visual appeal. Toasted pumpkin seeds can add a delightful crunch, while a dusting of nutritional yeast gives an extra cheesy note without dairy.
Side Dishes
Pair your vegan pumpkin ravioli with a light, crisp salad featuring tangy vinaigrette to balance the richness. Roasted Brussels sprouts or a simple garlic sautéed kale offer earthiness that complements the sweet-spiced filling beautifully. For a heartier meal, crusty artisan bread is perfect for soaking up any leftover sage butter sauce.
Creative Ways to Present
Serve your ravioli nestled on a rustic wooden board for a cozy, homey vibe or on elegant white plates to highlight their vibrant orange color. Drizzle with additional sage butter and a light drizzle of maple syrup for a subtle sweet-savory twist. Pairing with a glass of vegan dry white wine can elevate the dining experience further, making this dish fit for special occasions.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cooked ravioli in an airtight container in the refrigerator for up to 3 days. Be sure to store the sage butter sauce separately to prevent the ravioli from becoming soggy. When ready to eat, gently reheat as described below to retain their texture.
Freezing
This Vegan Pumpkin Ravioli with Sage Butter Recipe freezes wonderfully. Arrange uncooked ravioli in a single layer on a parchment-lined tray and freeze until firm. Then transfer to a freezer bag or airtight container. When ready, cook straight from frozen, adding a minute or two to the boiling time.
Reheating
For best results, reheat cooked ravioli gently in a skillet over low heat with a little vegan butter or oil, tossing carefully to warm without breaking. Avoid microwaving as it can make the dough tough or mushy. This keeps your ravioli tasting fresh and delicious.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Roasting fresh pumpkin and then pureeing it works beautifully. Just be sure to cook the pumpkin until soft and drain any excess moisture to keep your filling from becoming watery.
Is nutritional yeast necessary in the filling?
It’s optional but highly recommended. Nutritional yeast adds a subtle umami and cheesy flavor that enhances the savory depth of the pumpkin filling without dairy.
Can I make the dough gluten-free?
You can experiment with gluten-free flour blends, but results may vary since gluten contributes to dough elasticity. Using a blend specifically designed for pasta or adding a binder like xanthan gum may help.
How do I know when ravioli are cooked perfectly?
They will float to the surface of the boiling water and feel tender when biting into them. Usually, 3–4 minutes is enough, but cooking time might vary slightly depending on dough thickness.
Can I substitute sage with another herb?
While sage is classic and imparts a distinct flavor, you can try fresh thyme or rosemary for a different herbal note. Just be mindful of the flavor intensity so it doesn’t overpower the pumpkin filling.
Final Thoughts
Sharing this Vegan Pumpkin Ravioli with Sage Butter Recipe feels like sharing a little piece of cozy happiness. It’s a dish that invites creativity, seasonality, and care in every step. Once you try making your own pumpkin-filled ravioli paired with fragrant sage butter, it’s bound to become a cherished favorite you’ll return to year after year. So grab your ingredients, roll up your sleeves, and enjoy the magic of making pasta from scratch—it’s easier and more rewarding than you might think!
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Vegan Pumpkin Ravioli with Sage Butter Recipe
- Prep Time: 0h 45m
- Cook Time: 0h 10m
- Total Time: 0h 55m
- Yield: Approximately 24 ravioli (serves 4)
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
This vegan pumpkin ravioli recipe offers a delightful fall-inspired dish featuring a smooth, spiced pumpkin filling encased in tender homemade pasta dough. The ravioli are boiled until tender and then tossed in sage-infused vegan butter for a comforting, aromatic finish. Perfect for a seasonal vegan meal that combines warmth, flavor, and ease.
Ingredients
Pasta Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup water (adjust as needed)
Pumpkin Filling
- 1 cup canned pumpkin puree (or roasted pumpkin)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup nutritional yeast (optional)
For Serving
- Vegan butter (for serving)
- Fresh sage leaves (for garnish)
Instructions
- Prepare the dough: In a mixing bowl, combine the flour and salt. Create a well in the center and add the olive oil and water. Gradually mix the flour into the wet ingredients, kneading until a smooth dough forms. Adjust with more water or flour as needed for the right consistency.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten and make it easier to roll out.
- Make the filling: In a separate bowl, mix together pumpkin puree, cinnamon, nutmeg, ginger, salt, pepper, and nutritional yeast (if using) until smooth and well combined.
- Roll out the dough: Divide the rested dough into two equal pieces. Roll out the first piece on a floured surface to about 1/8 inch thickness. Repeat with the second piece.
- Cut dough circles: Use a round cutter or glass to cut circles from the rolled dough sheets.
- Fill and seal ravioli: Place a teaspoon of pumpkin filling in the center of each dough circle. Moisten edges with water, fold the dough over to form a half-moon, and press edges firmly to seal. Optionally crimp with a fork for decoration.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add ravioli in batches and cook for 3-4 minutes until they float and are tender.
- Prepare sage butter sauce: While ravioli cook, melt vegan butter in a skillet over medium heat. Add fresh sage leaves and sauté until crispy and fragrant.
- Toss ravioli in sage butter: Using a slotted spoon, transfer cooked ravioli directly to the skillet with the sage butter. Toss gently to coat evenly.
- Serve: Plate the ravioli warm, drizzled with the sage-infused butter and garnished with additional fresh sage leaves as desired.
Notes
- If the dough is too sticky when rolling, dust with additional flour to prevent sticking.
- Adjust water in dough gradually to avoid a dough that is too wet or too dry.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, but expect a different texture.
- Fresh roasted pumpkin puree enhances flavor compared to canned, if available.
- Using nutritional yeast adds a cheesy flavor while keeping the recipe vegan.
- Sage butter can be prepared in advance and reheated gently before tossing with the ravioli.
- Store any leftover cooked ravioli in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet.
