Best Vegan Pumpkin Ravioli Recipe for Cozy Fall Dinners

If you’re searching for a comforting, show-stopping dinner that’s both plant-based and packed with autumn flavor, look no further than this vegan pumpkin ravioli recipe. There’s just something magical about homemade pasta, especially when it’s filled with creamy, spiced pumpkin goodness.

Whether you’re embracing a vegan lifestyle or simply love seasonal flavors, this dish will warm your heart and impress your guests. The tender pasta envelopes a luscious filling of roasted pumpkin, blended with savory herbs and just a hint of nutmeg—a true celebration of fall on your plate.

But don’t be intimidated: making vegan ravioli from scratch is easier than you might imagine! With a few basic ingredients and a bit of patience, you’ll craft delicate pasta parcels bursting with flavor.

Pair them with a sage-infused vegan brown butter or a creamy cashew sauce, and you’ll have a meal that rivals any fine Italian restaurant. Ready to discover your new favorite autumn comfort food?

Why You’ll Love This Recipe

• Totally Plant-Based: No animal products, but all the creaminess and richness you crave.
• Seasonal & Cozy: Pumpkin brings natural sweetness and velvety texture, perfect for chilly evenings.
• Impressively Homemade: Make pasta from scratch for a meal that feels extra special and rewarding.
• Customizable: Easily adapt the filling or sauce to your favorite flavors or dietary needs.
• Meal-Prep Friendly: Ravioli can be made ahead and frozen for quick weeknight dinners.
• Kid-Approved: The mild, creamy filling is a hit even with picky eaters!
• Healthy & Nutritious: Packed with fiber, vitamins, and plant-powered protein.

Ingredients

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Rolling pin or pasta machine
• Baking sheet
• Clean kitchen towel or plastic wrap
• Sharp knife or pasta cutter
• Fork (for sealing ravioli edges)
• Medium saucepan
• Slotted spoon
• Food processor or blender
• Small skillet (for sauce)

Instructions

1. Prepare the Pasta Dough:
   1. In a large bowl, whisk together the flour, semolina (if using), and salt.
   2. Make a well in the center and add olive oil plus 3/4 cup water.
   3. Mix with a fork until a shaggy dough forms. Add more water if needed, 1 tbsp at a time.
   4. Knead on a floured surface for 8-10 minutes, until smooth and elastic.
   5. Wrap in a towel or plastic wrap and let rest for at least 30 minutes.
2. Make the Pumpkin Filling:
   1. Place soaked cashews, pumpkin puree, nutritional yeast, plant milk, garlic, sage, nutmeg, salt, and pepper in a food processor.
   2. Blend until smooth and creamy. Taste and adjust seasoning as needed.
   3. Refrigerate filling while you prepare the dough.
3. Roll Out the Pasta:
   1. Divide rested dough in half. Keep one half covered to prevent drying.
   2. Roll the dough as thin as possible (about 1/16 inch) using a rolling pin or pasta machine.
   3. If using a machine, start at the thickest setting and work down to the second-thinnest setting.
   4. Cut the sheets into 2.5-inch squares (or use a cookie cutter for rounds).
4. Assemble the Ravioli:
   1. Place about 1 tsp of pumpkin filling in the center of half the pasta squares.
   2. Brush edges lightly with water.
   3. Top each with another pasta square. Press edges to seal, then crimp with a fork.
   4. Transfer to a floured baking sheet and cover with a towel while you finish the batch.
5. Cook the Ravioli:
   1. Bring a large pot of salted water to a gentle boil.
   2. Drop ravioli in batches. Cook 3-4 minutes, until they float to the surface.
   3. Remove with a slotted spoon and drain briefly.
6. Make the Sage Butter Sauce:
   1. In a small skillet, melt vegan butter over medium heat.
   2. Add sage leaves and cook until fragrant and just crisp, about 2 minutes.
   3. Season with salt and pepper, and add pine nuts if desired.
7. Serve:
   1. Plate ravioli and spoon sage butter sauce over the top.
   2. Garnish with extra sage, vegan parmesan, or toasted nuts.
   3. Enjoy immediately for best texture and flavor!

Tips & Variations

• Tip: If you’re short on time, use store-bought vegan wonton wrappers instead of making pasta from scratch. Just check the ingredients for eggs or dairy.

• For a gluten-free version, substitute your favorite gluten-free flour blend in the dough, and adjust water as needed.
• Swap butternut squash or sweet potato for pumpkin for a twist on the filling.
• Add a pinch of smoked paprika or cayenne to the filling for gentle heat.
• Try different toppings: vegan Alfredo, pesto, or tomato sauce are all delicious.
• Freeze extra ravioli on a tray, then transfer to a bag. Cook directly from frozen, adding 1-2 minutes to boiling time.
• Want to explore more creative vegan recipes? Check out this hearty Costco Vegan Mushroom Stew Recipe or the flavor-packed Chicken Shrimp And Broccoli Recipes!

Nutrition Facts

Nutrition values are approximate and will vary based on specific ingredients and serving size.

Serving Suggestions

• Pair your pumpkin ravioli with a crisp green salad tossed in lemon vinaigrette for a balanced meal.
• Serve with roasted root vegetables or sautéed greens like kale or spinach.
• Top with vegan parmesan, extra toasted sage leaves, or a sprinkle of roasted pumpkin seeds for crunch.
• Enjoy as a festive appetizer or main at your next holiday gathering.
• For dessert, try a scoop of Cinnamon Pecan Ice Cream or a decadent slice of Chocolate Heaven Cake!

Conclusion

There’s truly nothing like the satisfaction of creating your own vegan pumpkin ravioli from scratch. Each tender parcel is a celebration of autumn’s bounty, while the rich, creamy filling and aromatic sage butter sauce make every bite unforgettable.

Whether you’re cooking for a special occasion or simply want to treat yourself to something extraordinary, this recipe delivers on flavor, texture, and wholesome comfort.

Homemade ravioli may take a bit more effort than your everyday dinner, but the rewards are well worth it. Embrace the process, invite friends or family to join in, and enjoy the warmth of delicious, plant-based food made with love.

If you enjoyed this recipe, be sure to explore other creative dishes on our site—like the classic Clam Chowder San Francisco Recipe (veganize it with plant-based cream!) or the festive Christmas Cookie Shots Recipe for your next gathering.

Happy cooking and buon appetito!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Pumpkin Ravioli”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Delight in these tender vegan ravioli filled with creamy pumpkin and savory herbs. Perfect for a cozy autumn dinner or a special plant-based meal.”, “prepTime”: “PT40M”, “cookTime”: “PT20M”, “totalTime”: “PT1H”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups all-purpose flour”, “1/2 cup water”, “1 tablespoon olive oil”, “1 cup canned pumpkin puree”, “1/4 cup nutritional yeast”, “2 cloves garlic, minced”, “1 teaspoon dried sage”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “1/4 teaspoon ground nutmeg”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a bowl, mix flour, water, and olive oil to form a dough.”}, {“@type”: “HowToStep”, “text”: “Knead dough for 5 minutes, cover, and let rest for 20 minutes.”}, {“@type”: “HowToStep”, “text”: “In another bowl, combine pumpkin puree, nutritional yeast, garlic, sage, salt, pepper, and nutmeg.”}, {“@type”: “HowToStep”, “text”: “Roll out dough thinly on a floured surface.”}, {“@type”: “HowToStep”, “text”: “Cut dough into 2-inch squares.”}, {“@type”: “HowToStep”, “text”: “Place 1 teaspoon of filling in the center of half the squares.”}, {“@type”: “HowToStep”, “text”: “Top with remaining squares and seal edges with a fork.”}, {“@type”: “HowToStep”, “text”: “Bring a large pot of salted water to a boil.”}, {“@type”: “HowToStep”, “text”: “Gently add ravioli and cook for 3-4 minutes, until they float.”}, {“@type”: “HowToStep”, “text”: “Remove with a slotted spoon and serve warm.”}], “nutrition”: {“calories”: “270”, “proteinContent”: “8g”, “fatContent”: “4g”, “carbohydrateContent”: “52g”}}