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4.7 from 21 votes

Vegan Pumpkin Ravioli

Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This is the ultimate fall comfort food.

Prep Time
40 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 4 servings
Calories: 325 kcal
Course: Main Course
Cuisine: Italian , Vegan

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

    Cup of Yum
  1. For the Pasta Dough
  2. Make the pasta dough. Click HERE for the recipe
  3. Bring a pot of water to a boil
  4. For the Pumpkin Filling
  5. 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.
  6. To Make the Ravioli
  7. Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through.
  8. 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.
  9. Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.
  10. 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.
  11. Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.
  12. For the Brown Butter Sauce
  13. 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.
  14. 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

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

% 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.