Vegan Pumpkin Ravioli

Indulge in the comforting flavors of fall with this Vegan Pumpkin Ravioli recipe, a delightful plant-based twist on a classic Italian favorite. Made from scratch, the tender homemade pasta is crafted with a blend of all-purpose and semolina flours, encasing a velvety filling of spiced pumpkin puree infused with garlic, nutmeg, and nutritional yeast for a rich, cheesy flavor without the dairy. Tossed in a luxurious vegan butter and sage sauce with wilted baby spinach, each bite offers a perfect balance of savory, buttery, and warm autumnal notes. This recipe is ideal for impressing dinner guests or treating yourself to a wholesome, restaurant-quality meal at home. Serve it hot, and garnish with crispy sage for a beautiful, aromatic finish! Perfect for vegans and food lovers alike.

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups All-purpose flour
• 0.5 cup Semolina flour
• 1 teaspoon Salt
• 0.75 cup Water
• 1 tablespoon Extra virgin olive oil
• 1 cup Pumpkin puree
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Black pepper
• 2 cups Baby spinach
• 2 tablespoons Vegan butter
• 6 fresh Sage leaves

Directions

Step 1

In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Mix well.

Step 2

Create a well in the center of the flour mixture and pour in water and olive oil. Gradually incorporate the flour into the liquids using a fork.

Step 3

Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.

Step 4

While the dough is resting, prepare the filling by combining pumpkin puree, nutritional yeast, garlic powder, ground nutmeg, and black pepper in a bowl. Mix until smooth and set aside.

Step 5

After resting, divide the dough into 4 equal pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin.

Step 6

Place small spoonfuls of the pumpkin mixture onto a sheet of dough, spacing them approximately 2 inches apart.

Step 7

Brush a little water around each filling mound, then lay another sheet of dough on top. Press around each filling to seal, ensuring there are no air bubbles.

Step 8

Cut ravioli using a ravioli cutter or knife, then press the edges to secure.

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. Remove using a slotted spoon.

Step 10

In a pan, melt vegan butter over medium heat. Add sage leaves and allow them to sizzle for about 1 minute until fragrant.

Step 11

Add cooked ravioli and baby spinach to the pan, tossing gently to coat in the buttery sage sauce. Cook until spinach wilts.

Step 12

Serve the ravioli hot, garnished with additional sage leaves, if desired.

Nutrition Facts

Serving size	(867.7g)

Amount per serving	% Daily Value*
Calories	1689.6

Total Fat 46.4g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 1.9g
Cholesterol 4.9mg	0%
Sodium 2639.3mg	0%
Total Carbohydrate 268.5g	0%
Dietary Fiber 20.8g	0%
Total Sugars 8.8g
Protein 45.4g	0%

Vitamin D 0IU	0%
Calcium 200.1mg	0%
Iron 18.6mg	0%
Potassium 1124.1mg	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: 25.0%

Protein: 10.9%

Carbs: 64.2%