Soy-Free Pumpkin Ravioli

Embrace the comforting flavors of fall with this Soy-Free Pumpkin Ravioli recipe, a homemade pasta dish featuring velvety pumpkin filling and a buttery sage sauce. Perfect for those seeking soy-free options, this recipe combines tender, hand-rolled pasta with a rich, creamy filling of pumpkin purée, Parmesan, ricotta, and a hint of nutmeg for warmth. The ravioli is delicately poached and finished in a luscious sage-infused butter, creating an elegant dish that’s as satisfying as it is wholesome. Ideal for a cozy weeknight dinner or a show-stopping addition to your holiday table, this recipe is made entirely from scratch—proving that fresh, simple ingredients yield the most memorable flavors. Serve it with an extra sprinkle of Parmesan and savor the essence of homemade autumnal comfort.

Nutriscore Rating: 65/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 3 Large eggs
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 1 cup Pumpkin puree
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Ricotta cheese
• 0.25 teaspoon Nutmeg
• 0.25 teaspoon Black pepper
• 3 tablespoons Butter
• 8 Fresh sage leaves

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil.

Step 2

Use a fork to beat the eggs and gradually incorporate the flour from the inside of the well, continuing until a dough begins to form.

Step 3

Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.

Step 4

In a separate bowl, mix together the pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, and black pepper. Set the filling aside.

Step 5

Divide the rested dough into four equal pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin, aiming for a thickness about 1/16 inch.

Step 6

Cut the dough into squares approximately 3 inches on each side or use a round cutter for circular ravioli.

Step 7

Place a small spoonful of the pumpkin filling in the center of each square or circle.

Step 8

Brush the edges of the pasta with water, fold over to enclose the filling, and press firmly to seal. Ensure no air is trapped inside.

Step 9

Bring a large pot of salted water to a gentle boil. Cook the ravioli in batches for 3-4 minutes or until they float to the top.

Step 10

In a skillet, melt the butter over medium heat. Add the fresh sage leaves and fry until crisp, about 2 minutes.

Step 11

Drain the ravioli and add them to the skillet, gently tossing with the sage butter. Serve immediately with extra Parmesan if desired.

Nutrition Facts

Serving size	(866.1g)

Amount per serving	% Daily Value*
Calories	2017.7

Total Fat 98.7g	0%
Saturated Fat 44.6g	0%
Polyunsaturated Fat 4.3g
Cholesterol 777.0mg	0%
Sodium 2452.8mg	0%
Total Carbohydrate 216.7g	0%
Dietary Fiber 16.0g	0%
Total Sugars 8.9g
Protein 76.6g	0%

Vitamin D 126.7IU	0%
Calcium 1192.1mg	0%
Iron 19.6mg	0%
Potassium 1154.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 14.9%

Carbs: 42.0%