Dairy-Free Pumpkin Ravioli
Savor the comforting flavors of autumn with this Dairy-Free Pumpkin Ravioli recipe—a delightful twist on traditional Italian fare. Perfect for plant-based eaters or those avoiding dairy, these handmade ravioli feature a silky pumpkin puree filling infused with nutmeg, garlic powder, and nutritional yeast for a cheesy undertone without any dairy. The dough is made from scratch using a simple mix of flour, olive oil, and water, making it accessible for home cooks seeking an elegant yet achievable dish. Sealed with a touch of coconut milk for extra richness, these tender ravioli cook quickly to perfection in just minutes. Serve them with your favorite sauce—whether it’s a light olive oil drizzle or a robust tomato-based pairing—for a show-stopping meal that celebrates cozy fall flavors. Perfect for dinner parties or a comforting weeknight treat, this recipe is gluten-free adaptable and brimming with seasonal appeal!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Water
- 1 cup Pumpkin puree
- 2 tablespoons Nutritional yeast
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 3 tablespoons Coconut milk
Instructions
In a large bowl, mix the all-purpose flour and salt.
Create a well in the center of the flour mixture and add olive oil and water.
Mix the ingredients until they form a dough, then knead on a floured surface for about 5 minutes until smooth.
Wrap the dough in plastic wrap and let it rest at room temperature for 20 minutes.
While the dough is resting, prepare the filling by combining pumpkin puree, nutritional yeast, ground nutmeg, garlic powder, onion powder, and black pepper in a bowl. Mix until smooth and well combined.
Once the dough has rested, cut it into two equal parts.
Roll each piece of dough out into a thin sheet, approximately 1/16 inch thick.
Place small teaspoons of pumpkin filling, spaced about 1 inch apart, on one of the dough sheets.
Brush a little coconut milk around the filling mounds to help seal the ravioli.
Lay the second sheet of dough over the first, pressing down gently around the filling to seal the edges.
Using a sharp knife or a ravioli cutter, cut out ravioli shapes and press the edges to ensure they are sealed.
Bring a large pot of salted water to a boil. Gently add ravioli and cook for about 3-4 minutes or until they float to the surface.
Carefully remove the ravioli with a slotted spoon and serve with your choice of sauce.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1239 mg | 54% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 11.6 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1021 mg | 22% | |
*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.
