Vegan Pumpkin Ravioli Sage Butter

This Vegan Pumpkin Ravioli is my go-to cozy dinner when cooler months hit and I need something special yet simple enough for busy weeknights. You will love the creamy, spiced pumpkin filling tucked inside tender homemade pasta, finished with a fragrant sage vegan butter sauce. It is satisfying comfort food that looks impressive but is straightforward to prepare.

I first made this recipe on a rainy October evening when I was craving something cozy and nostalgic. Now it is my autumn comfort dish, and my partner always asks for seconds.

Ingredients

• All-purpose flour: provides structure and chew to the pasta choose unbleached flour for best texture
• Salt: seasons the dough so it does not taste flat
• Water: helps form the dough and brings everything together use filtered for a clean flavor
• Olive oil: tenderizes the pasta and adds a subtle richness extra virgin works best here
• Pumpkin purée: forms the creamy filling base canned is fine, but roasted fresh pumpkin makes it even better
• Toasted walnuts: add crunch and richness look for pieces with no bitterness for best results
• Nutritional yeast: lends savory, cheesy notes without dairy opt for fresh flakes
• Ground nutmeg: warms up the pumpkin mixture make sure yours is fragrant for maximum flavor
• Garlic powder: builds depth in the filling quickly fresher powder is ideal
• Ground black pepper: gives gentle heat and balance
• Vegan butter: is the star of the sauce choose one with a clean ingredient list
• Fresh sage leaves: infuse the sauce with herby aroma pick leaves that are supple and vibrantly green
• Salt and pepper: season everything to taste

Instructions

Prepare the Dough:

Combine flour and salt in a bowl, stirring well so you do not end up with uneven seasoning. Slowly add the water and olive oil. Mix with your hands or a fork until a shaggy dough forms, then knead for a full five to seven minutes. Take your time here; the dough should become smooth and stretchy. Let it rest covered for at least twenty minutes on the counter, which helps gluten relax and makes rolling much easier.

Make Pumpkin Filling:

Blend pumpkin purée with the walnuts, nutritional yeast, nutmeg, garlic powder, black pepper, salt, and olive oil in a bowl. Mix vigorously until you have a thick, cohesive, and creamy mixture. Scrape the bowl often to blend everything evenly. If your filling feels stiff, add a drizzle more oil. Taste for seasoning now.

Roll Out the Dough:

Divide rested dough in half. Dust your counter lightly with flour. Roll each half out to a thin sheet, about one-sixteenth of an inch. Rotate as you go if the shape gets uneven. Aim for uniform thickness so the ravioli cook evenly.

Form Ravioli:

Place small spoonfuls of pumpkin filling about an inch apart on one sheet. Dampen edges with water this is key for a secure seal. Carefully lay the second dough sheet over, pressing gently around each mound to push out any trapped air and protect against splitting during cooking. Use your knife or cutter for even squares, ensuring clean edges.

Cook Ravioli:

Bring a large pot of salted water to a gently rolling boil. Slip ravioli in a few at a time, avoiding crowding so they do not stick together. Cook for three to four minutes, watching for them to float a sign they are done. Use a slotted spoon to remove them gently so you do not tear the delicate pasta.

Make Sage Butter Sauce:

Warm vegan butter in a skillet over medium heat. Add whole sage leaves, letting them sizzle and infuse for about two or three minutes. The butter should get aromatic, and the sage crisp but not burnt. Watch closely and swirl occasionally.

Serve:

Transfer ravioli to the sauce pan, tossing gently to coat every piece. Season with salt and pepper while still hot. Serve immediately for best flavor and texture.

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My favorite aspect is the nutmeg in the filling which brings out the sweetness of the pumpkin and makes the kitchen smell like fall. One time I made this for my family when my dad visited for Thanksgiving, and everyone fought over the last piece. It has become our tradition for chilly nights.

Storage Tips

Store leftover ravioli in an airtight container in the fridge for up to three days. Reheat gently in a skillet with a splash of water to keep them soft. Cooked ravioli freeze well; lay them in a single layer on a tray, freeze until solid, then transfer to a freezer bag so you can pull out exactly what you need later.

Ingredient Substitutions

You can swap walnuts for pecans or leave them out entirely if needed. For gluten-free, a one to one flour blend works, but handle gently as the dough is more delicate. If you do not have fresh sage, a sprinkle of dried will add aroma though nothing beats the real thing. Nutritional yeast is important for savoriness but try a little miso paste if you are out.

Serving Suggestions

These ravioli are excellent with a crisp salad tossed with citrus or apple to contrast the warmth. Sometimes I finish mine with a handful of toasted pumpkin seeds. Pairing with a chilled white wine or sparkling water really highlights their richness. If serving as a starter, keep the sauce light and let the filling shine.

Cultural Origins

Ravioli is a pillar of Italian comfort food often served on holidays. Pumpkin is a traditional filling in Northern Italy, especially Mantua where it is spiced and savory. This vegan version honors that heritage but brings a simple approach for modern home cooks. Making fresh pasta is a fun nod to classic techniques.

Seasonal Adaptations

In early fall switch to butternut squash instead of pumpkin for a change For winter nights add a pinch of cinnamon to the filling for extra warmth Spring calls for fresh herbs in the sauce like thyme or chives

Recipe Success Stories

A friend of mine made these for a vegan dinner party and guests could not tell they were dairy-free. She said her kids joined in on shaping the ravioli which turned dinner into a fun family project. I love seeing pictures people share of their golden pasta squares.

Freezer Meal Conversion

Shape and cook ravioli as usual then lay out on parchment to cool. Freeze in a single layer and transfer to airtight containers. Reheat straight from freezer in simmering water for an easy dinner. Sauce also freezes well, just stir in fresh sage when reheating.

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Try this cozy Vegan Pumpkin Ravioli for your next autumn gathering—simple steps yield surprising results and memorable flavor.

Recipe FAQs

→ Can I use store-bought pasta sheets?

Yes, pre-made pasta sheets can save time. Ensure they're vegan and roll thin before filling.

→ Are there alternatives to walnuts?

Toasted pecans work well, or omit nuts entirely for a nut-free version without sacrificing flavor.

→ How do I prevent ravioli from bursting during cooking?

Seal edges firmly and use enough water for boiling. Avoid overcrowding to keep parcels intact.

→ What wine pairs best?

A light, crisp white such as Pinot Grigio complements the earthiness of pumpkin and sage beautifully.

→ Can the filling be made in advance?

Absolutely. Prepare and refrigerate up to 24 hours ahead for quick assembly and deeper flavors.

→ Can I freeze uncooked ravioli?

Yes, freeze on a tray, then transfer to a bag. Boil directly from frozen, adding an extra minute to cooking time.