Vegan Pumpkin Ravioli
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
-
Total Time
45 mins
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Servings
4 servings
-
Calories
325 kcal
-
Course
Main Course
Vegan Pumpkin Ravioli
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Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This is the ultimate fall comfort food.
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Ingredients
- Pasta Dough Recipe See link to recipe in instructions.
- Pumpkin Filling
- 1 ½ cups pumpkin puree
- 1 tablespoon nutritional yeast
- 1 teaspoon nutmeg SEE NOTE
- 1 teaspoon sea salt or to taste
- ¼ cup plain breadcrumbs
- pepper to taste
- Sage Butter
- 8 tablespoon vegan butter we suggest Miyoko’s or Earth Balance
- ½ cup Chopped Pecans
- 2 fresh sage leaves
- salt to taste SEE NOTE
- pepper to taste
Instructions
- For the Pasta Dough
- Make the pasta dough. Click HERE for the recipe
- Bring a pot of water to a boil
- For the Pumpkin Filling
- In a large bowl, stir the 1 ½ cups pumpkin puree, 1 tablespoon nutritional yeast, 1 teaspoon nutmeg, SEE NOTE, 1 teaspoon sea salt, or to taste, ¼ cup plain bread crumbs, and pepper to taste until completely combined.
- To Make the Ravioli
- Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through.
- Drop 1 to 2 teaspoon (depending on the size of ravioli you wanof filling on the edge of the dough, leaving and inch of space between the edge and each dollop.
- Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.
- If you don’t have a press, use a sharp knife. Use the tines of a fork to press the edges down so the pasta sticks together.
- Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.
- For the Brown Butter Sauce
- Heat a skillet on medium heat. Add the 8 tablespoon butter, 2 sage leaves, ½ cup chopped pecans, and pepper. When the butter melts and begins to bubble, continuously whisk until it becomes golden brown. Remove from the heat and drizzle over the ravioli.
- Enjoy!
Notes
- NUTRITION DISCLAIMER
- A serving size for us is 4 to 6 pieces of ravioli. If you’re not a big fan of nutmeg, add ½ of a teaspoon for a hint of the flavor.If the vegan butter you use to make the browned butter isn’t salted enough for you, feel free to add more salt.
Nutrition Information
Show Details
Serving
4g
Calories
325kcal
(16%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Sodium
816mg
(34%)
Potassium
296mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
15368IU
(307%)
Vitamin C
4mg
(4%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Sodium | 816mg | 34% |
| Potassium | 296mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 15368IU | 307% |
| Vitamin C | 4mg | 4% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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