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
Scale
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.
