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Pumpkin season is finally here, and that means it’s time to get creative in the kitchen! This recipe for vegan pumpkin ravioli is the perfect way to celebrate the autumn flavors. The pumpkin filling is creamy and delicious, while the pasta itself is tender and satisfying. Give this recipe a try today – you won’t regret it!
But what is pumpkin ravioli?
Well, pumpkin ravioli is a classic Italian dish that can be veganized with relative ease. The recipe below uses store-bought wonton wrappers to make the process simpler, but you could also make your own dough if you prefer. The pumpkin filling is rich and flavorful, and pairs perfectly with a simple pumpkin sauce. Whether you’re celebrating National Pumpkin Day or just looking for a delicious weeknight meal, this recipe is sure to please. Enjoy!
vegan pumpkin ravioli
Vegan Pumpkin Ravioli: A satisfying meal
Pasta is one of those versatile foods that can be dressed up or down, making it a perfect weeknight meal. But if you’re looking for something a little more special, this vegan pumpkin ravioli recipe is just the thing. Filled with creamy pumpkin and topped with pumpkin sauce, this dish is sure to please vegans and non-vegans alike. Read on to learn more about why this dish is so satisfying.
The first reason why this dish is so satisfying is because of the homemade pasta. While store-bought ravioli is perfectly fine, there’s something about making your own pasta that makes the meal taste that much better. And don’t worry, homemade pasta isn’t as difficult as you might think. All you need is a little time and patience (the dough does have to rest for 30 minutes). But trust me, it’s worth it.
Another reason why this dish is so satisfying is because of the filling. Most pumpkin ravioli are filled with a sweetened pumpkin puree, but this recipe uses unsweetened pumpkin puree instead. This gives the ravioli a creaminess that is offset by the savory sage brown butter sauce. And speaking of the sauce, it’s also infused with garlic, shallots, and thyme, giving it an even deeper flavor.
So next time you’re looking for a hearty yet sophisticated meal, give this vegan pumpkin ravioli recipe a try. The homemade pasta and savory filling will leave you feeling satisfied without being weighed down. And who doesn’t love a good pumpkin sauce? Nah, I can’t resist eating this pumpkin ravioli in the comfort of my couch.
preparing pumpkin ravioli
Ingredients and learn how to make this healthy ravioli
For those who are looking for an easy-to-gather and fun weekend project, making pumpkin ravioli is the perfect option! Making your own pumpkin ravioli is easy and only requires a few ingredients that you can easily gather. In addition, this ravioli is easy to make no baking skills are required all you have to do is mix all the ingredients in a separate bowl. Below are what you will need along with the quick overview instructions.
To prepare the filling, all you need is pumpkin puree, vegan Parmesan, vegan cream cheese, almond milk, ground cinnamon, and nutmeg. To make this, all you need to do is combine them all in a blender and blend until smooth; transfer them into a piping bag. Let sit them in a refrigerator for at least 15 minutes.
When making the dough, you will need, all-purpose flour, turmeric, olive oil, kosher salt, and a cup of warm water. To make the dough, combine them in a mixing bowl please note that add slowly the warm water to have the right consistency of the dough; then stir again until the dough forms.
Of course, don’t forget the creamy pumpkin sauce, gather the olive oil, onion, garlic, vegetable broth, pumpkin puree, almond milk, nutritional yeast, kosher salt, and a pinch of nutmeg. And when preparing this, Just saute the onion and garlic for 3 minutes then add the broth and almond milk, nutritional yeast, and season with kosher salt and nutmeg. Simmer them until the sauce thickens.
So there you have it, you have now prepared all the required components of this pumpkin ravioli.
You can now assemble the ravioli, first cut the dough into a circle using a cooking cutter then scoop the prepared pumpkin filling and place them in a center of the dough; then fold the dough and make sure the filling won’t come out. Just repeat the process with the remaining dough and pumpkin filling.
Once you’ve assembled the ravioli, cook them in boiled salt water for about 5 minutes or until the ravioli float. Serve them with prepared pumpkin sauce and garnish with the fresh herbs you preferred.
If you try this vegan pumpkin ravioli at your home why not share your thoughts and let us know how this recipe works for you? And if you are looking for a ravioli recipe look no further than Vegan Fried Ravioli. It is also made with plant-based ingredients and is a great addition to your vegan diet.
homemade pumpkin ravioli
Vegan Pumpkin Ravioli- Recipe, Tips, and Tricks
Luscious, creamy pumpkin enclosed in tender pasta sheets, topped with crispy fried sage leaves. This dish is sure to impress vegans and non-vegans alike! Here are some recipe tips, as well as serving and storing suggestions, to make your experience making this dish as smooth as possible.
Serving Suggestions
This dish is best served immediately. If you’re not serving all the ravioli at once, keep them covered with a damp paper towel or kitchen towel so they don’t dry out. Pair this dish with a light salad and a glass of white wine for a delicious Fall meal.
Recipe Tips
- You can use wonton wrappers instead of homemade ones. Cut them into 3-inch squares or circles using a pastry cutter or knife.
- To prevent the ravioli from sticking together, dust them lightly with flour before boiling them.
- Don’t overboil the ravioli or they will fall apart! Boil for 2-3 minutes, or until they float to the surface.
Storing Tips
- Leftover ravioli can be stored in an airtight container in the fridge for up to 2 days.
- To reheat, simply drop the frozen ravioli into boiling water for 1 minute or until heated through. You can also reheat them in the microwave by microwaving them on high for 1 minute.
Whether you’re vegan or not, this pumpkin ravioli dish is sure to please! By following these recipe tips, you’ll be able to make this dish with ease. And when it comes time to serve and store leftovers, we’ve got you covered there too. So what are you waiting for? Give this delicious Fall recipe a try today!
Give this recipe a try today – you won’t regret it!
Vegan Pumpkin Ravioli
Ingredients
Pumpkin Filling:
- 1 1/2 cup pumpkin puree canned or homemade
- 3 oz. parmesan vegan
- 5 oz. cream cheese vegan
- 2 tbsp almond milk unsweetened
- 1 tsp nutmeg ground
- 1 tsp cinnamon ground
Ravioli Dough:
- 2 ⅔ cups all-purpose flour
- ½ tsp turmeric ground
- ½ tsp kosher salt
- 1 tbsp vegetable oil
- 1 cup water warm, adjust if needed
Creamy Sauce:
- 1 1/2 tbsp vegetable oil
- 2 small onion
- 2 cloves garlic
- 1 cup pumpkin puree
- 1/2 cup vegetable broth
- 3 1/2 tsp nutritional yeast optional
- pinch nutmeg
Instructions
Prepare the filling:
- In a blender, combine the pumpkin puree, vegan Parmesan, vegan cream cheese, almond milk, nutmeg, and cinnamon. Blend until smooth; transfer them into a piping bag. Let them sit in a refrigerator for at least 15 minutes.
Knead the dough:
- In a large mixing bowl, mix the all-purpose flour, turmeric, vegetable oil, and kosher salt. Then add the warm water slowly to achieve the right consistency of the dough; then stir again until the dough forms. Knead for 7 minutes until smooth.
Simmer the creamy sauce:
- Sauté the onion and garlic for 3 minutes, then add the broth and almond milk, nutritional yeast, and season with kosher salt and nutmeg. Simmer them until the sauce thickens.
It's time to make pumpkin ravioli:
- Cut the dough into a circle using a cooking cutter, then scoop the prepared pumpkin filling and place it in the center of the dough.
- Fold the dough using a fork or hand and make sure the filling won't come out. Just repeat the process with the remaining dough and pumpkin filling.
- Cook them in boiling salt water for about 5 minutes, or until the ravioli float.
- Serve them with the prepared pumpkin sauce and garnish with the fresh herbs you prefer.
Notes
Serving Suggestions
- This dish is best served immediately. If you're not serving all the ravioli at once, keep them covered with a damp paper towel or kitchen towel so they don't dry out. Pair this dish with a light salad and a glass of white wine for a delicious Fall meal.
Recipe Tips
- You can use wonton wrappers instead of homemade ones. Cut them into 3-inch squares or circles using a pastry cutter or knife.
- To prevent the ravioli from sticking together, dust them lightly with flour before boiling them.
- Don't overboil the ravioli or they will fall apart! Boil for 2-3 minutes, or until they float to the surface.
Storing Tips
- Leftover ravioli can be stored in an airtight container in the fridge for up to 2 days.
- To reheat, simply drop the frozen ravioli into boiling water for 1 minute or until heated through. You can also reheat them in the microwave by microwaving them on high for 1 minute.
Nutrition
For More Vegan Squash Recipes
I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters, and for more vegan recipes subscribe to our newsletter.
1. Creamy Dreamy Pumpkin Alfredo Casserole
2. Roasted Butternut Squash Lasagna Boat
3. Vegan Spaghetti Squash with Marinara Sauce
To Wrap It All Up
This vegan pumpkin ravioli is the perfect Fall meal. It’s hearty, satisfying, and full of flavor. The best part about this dish is that it’s actually pretty healthy for you. So give this recipe a try today – you won’t regret it!
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