Vegan Pumpkin Ravioli
Celebrate the cozy flavors of fall with this Vegan Pumpkin Ravioli, a plant-based twist on a classic pasta dish that's as comforting as it is delightful. Made entirely from scratch, this recipe combines a tender homemade pasta dough with a creamy and aromatic pumpkin filling infused with nutritional yeast, nutmeg, and garlic powder. The ravioli are then gently cooked and finished in a luscious vegan butter and sage sauce, with wilted baby spinach adding a fresh, vibrant touch. Perfect for impressing guests or treating yourself to a restaurant-quality meal at home, this recipe is both satisfying and dairy-free. Ready in just over an hour, it’s a must-try for lovers of vegan Italian cuisine, making it an ideal choice for dinner parties or seasonal celebrations.
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Recipe Information
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
Instructions
In a large mixing bowl, combine all-purpose flour, semolina flour, and salt. Mix well.
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.
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.
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.
After resting, divide the dough into 4 equal pieces. Roll each piece into a thin sheet using a pasta machine or rolling pin.
Place small spoonfuls of the pumpkin mixture onto a sheet of dough, spacing them approximately 2 inches apart.
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.
Cut ravioli using a ravioli cutter or knife, then press the edges to secure.
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.
In a pan, melt vegan butter over medium heat. Add sage leaves and allow them to sizzle for about 1 minute until fragrant.
Add cooked ravioli and baby spinach to the pan, tossing gently to coat in the buttery sage sauce. Cook until spinach wilts.
Serve the ravioli hot, garnished with additional sage leaves, if desired.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 268.5 g | 98% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 8.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1124 mg | 24% | |
*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.
