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.
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.
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.
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.