For this scrumptious pumpkin ravioli I basically took the easy pierogi dough recipe and shaped it to look like ravioli, but you do you!
Adding whole wheat flour into the mix compliments the heartiness of the pumpkin, but you can use entirely all-purpose flour if you want. I wouldn’t use all whole wheat flour though, as it might be a little tough in texture.
To see this pumpkin ravioli recipe and how I made it, watch the video below.
You can see it also includes two more fun recipes for a pumpkin pie smoothie and vegan pumpkin spice muffins. I know, I know, I went a little crazy with fall being here. But you’ll thank me when you taste all the dope pumpkin deliciousness!
vegan pumpkin ravioli
You know me… a die hard pasta and vegan cheese lover! This idea for a pumpkin cheese stuffed ravioli is perfect if you’re a pumpkin fan but are so over the pumpkin spice obsession.
- 1 1/2 C all-purpose flour
- 1 1/2 C whole wheat flour
- 1 C water, room temperature or slightly warmed
- 1/2 tsp sea salt
pumpkin cheese filling
- 1 C pumpkin puree
- 1/3 C raw cashews, soaked for 20 minutes in boiling water
- 1/3 C nutritional yeast
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 3 garlic cloves
- 1/3 C low-sodium vegetable stock
- 1 tsp sea salt
- 1 tsp sage
- 1 tsp dried basil
- 1 tsp nutmeg
- 1/2 tsp white pepper or ground black pepper
white wine sage butter sauce
- 1 tbsp vegan butter
- 1/4 C onion, finely chopped
- 2 tbsp fresh sage, roughly chopped
- 1/4 C white wine
- sea salt and ground black pepper, to taste
First, prepare the dough by combining flours with sea salt. Then create a well in the middle the flour with your hand and pour the water into it. Fold until just combined.
- Place the dough onto a clean counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough and place it back into the bowl to rest while you prepare the filling.
- Be sure to drain and rinse the cashews from the soaking water. Then place all the filling ingredients into a high powered blender and blend until very smooth. It may require a bit of work to get the ingredients blending smooth, but just stop the blender and move the contents around with a spoon or spatula, then start it back up again a few times until it starts to come together. Don’t add more liquid or the filling will be too watery to stay in the raviolis.
Put the filling in the fridge and if you’re cooking the ravioli immediately, bring a large pot of salted water to a boil while you roll, cut, and fill the ravioli.
Cut the ball of dough in half an work with one half at a time. On a lightly floured surface, roll out one ball of dough until it is 1/16” thick. That’s thin! You can do it with a rolling pin, which is what I did, but if you have a pasta roller, for the love of pasta go ahead and use it.
Use a 3 ½” – 4” wide square cookie cutter and cut out as many as you can. Place each one onto a lightly floured baking sheet or tray and cover with a tea towel while you continue to roll dough and cut out squares. Do the same with the other ball of dough.
Place a 1/2 tablespoon of filling on half the squares. Have a small dish of water standing by. Using a finger, dab a little water around the edges, place another square of dough over the filling, and gently press the sides together around the filling sealing the ravioli (see demonstration in the video above).
If you want to freeze them at this point, make sure they’re lightly floured on the outside to prevent sticking and place them between layers of parchment paper.
- Boil raviolis in small batches for 3 minutes or so until they float to the surface. Remove them from the water with a slotted spoon and set aside or go right into your pan to sauté with the sauce.
To make the sauce, heat a pan to medium heat and add vegan butter. Then sauté onions for 2 to 3 minutes until soft and fragrant. Add sage and continue to sauté for another minute. Add boiled raviolis and sea salt and ground black pepper to taste. Let raviolis cook on either side for 1 to 2 minutes until the onions have become more caramelized and the sage is fried. There should also be a nice golden color starting to appear on the outside of the ravioli. Add in white wine and cook for another 2 to 3 minutes.
Don’t over crowd the pan with raviolis. It’s best to cook each serving on its own. It’s about 6-7 raviolis per serving with all the sauce ingredients as listed above.
- Add a little more pumpkin cheese filling on the bottom of the serving plates as you’ll have extra after filling all the raviolis. Place cooked ravioli on top and serve immediately!
25 thoughts on “vegan pumpkin ravioli”
Hey! I can’t wait to make this!! Do you think it would work without the cashews? I am currently out and would love to make this without going shopping xD lazy, I know
the cashews really give this filling a creamy cheesy texture and flavour. I would worry not including it as it will just be more starchy pumpkin. But by all means try and see!
Hi Lauren! Love your blog and videos. I just thought I would mentioned an idea to you since you are creating the hot for food cookbook, to add the time it takes to prepare your recipes! Biggest challenge for me in the kitchen is getting the timing right when preparing multiple dishes. It would be so helpful if your recipes had the prep time, cook time total time. Good luck with the cookbook, I cant wait!
I’m eating this as i’m typing and it’s all i’ve ever dreamed of. My favorite thing from this blog so far!
Thank you so much!
hahah awesome! So happy you like it!
think i can agree!
Made this tonight. The filling was to die for! But I couldn’t roll my pasta thin enough. I’ll probably try it again in a few weeks and just fold one over. Thanks for the recipe!
Made this! It was delicious although hard to roll the dough out thin enough. The sauce also goes well over rice, couscous and other pasta 😋😋😋
Hi we made these but I had trouble mixing the dough I followed direcrions but I had trouble getting the flours to incorperate which meant I had to knead it to much so the dough got hard. I started fresh and used less flour and added extra water which worked and they were delicious. Not sure what went wrong the first time. Did u use a particular type of whole wheat flour? When you measured the flour did u tap the measuring cup or did u scrap a knife over the flour. I heard that it can make a difference
I always level off the measuring cup with a knife, scooping flour into the cup first with a spoon!
Made these with my sister and it was INCREDIBLE 💕 I do need to work on rolling the dough thinner though haha
Also, How long can you keep these frozen for until they go bad?
freezing sort of works with most things for 2-3 months before freezer burn happens and the taste would be off. Again, I haven’t fully tried that with these, but I know you could. I still try to consume within 1 month even if it’s frozen.
Flour has different moisture content (as does your kitchen) depending on where you live. Whether its pie crust, tortillas, or pasta, it often works best to start with the measured liquid but don’t pour it all in. If it’s not enough, keep adding more a tbsp at a time if necessary. It’s OK if you go beyond the measured amount. You didn’t do anything wrong. WIth practice, you’ll learn by instinct how much water to use without even having to measure..
Soak the cashews in boiling water on the stove? Or boil water, remove from stove and soak the cashews?
My daughter made this with her friend ( I was the kitchen assistant..never made fresh pasta..that was fun!) for a project that had to be filmed for their Health class. It turned out great! We had a little of the filling left so I used it to make mac and cheese. That was a good choice because it is delicious!! Another great recipe.
I made these for lunch today–a good Sunday project. I froze three-quarters of them, and now I’ll have them for a quick lunch or dinner. The filling is delicious, and as many commented, it’s a great sauce in its own right. My husband, who doesn’t like pasta and has NEVER liked an ravioli I have labored over before, said this one was "a keeper." Great recipe.
Oh, and I meant to reply to Lorie’s question about the flour, but I accidentally put it after Jessie’s comment about freezing. I am hoping you can move it!
I made these for my "non vegan" family today and they were shocked when I told them there were no eggs or cheese! What an amazing recipe I LOVED the way they turned out the filling was to die for I couldn’t stop tasting it! Definitely a 15/10!!!! <3
Fantastic recipe! Love the combination of whole wheat and pumpkin – it gives it a lovely earthy flavour.
I made these today and had them for lunch AND for dinner. They are AMAZING to say the least! I also made the pumpkin spice muffins and they too were amazing. My hubby who is not vegan loved them too! I’ve made quite a few things from your blog – the Roast Beast – Lasagne Roll Ups among others and they too were AMAZING. Can’t wait to try more! Thank you Lauren – Oh and I also made the cococnut bacon which was delicious even though it burnt a little. Can’t wait to make another batch without burning it this time.
I have a nut allergy. What can I substitue for the cashews?
Made these last night…in.love… thank you so much for sharing. Delicious!!
Hey Lauren! This recipe looks amazing, I’ve been eyeing it for awhile now but I don’t have whole wheat flour, do you think doubling up on regular flour would be okay? Thanks so much!!
yea for sure. I think it might not be doubled if using all-purpose. You can start with the same amount and then add more as needed?
These were so good! A lot of time to make, but it was worth it! I can’t wait to make these again, they were so fun!