Go Back
–+ servings

Vegan Pumpkin Ravioli

Fall is the perfect time to enjoy a hearty bowl of pumpkin ravioli. This dish is not only delicious, but it's also vegan-friendly. This ravioli is made with a pumpkin-based filling, and they're served with a creamy pumpkin sauce.
Print Recipe
Prep Time 1 hour 25 minutes
Cook Time 5 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 25 Ravioli
Calories 93 kcal

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

Calories: 93kcalCarbohydrates: 14gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 163mgPotassium: 100mgFiber: 1gSugar: 1gVitamin A: 3853IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword holiday vegan recipe, plant-based, ravioli, vegan pumpkin ravioli, vegetarian meal
Tried this recipe?Let us know how it was!