Vegan Pumpkin Ravioli Sage Butter (Printable)

Pasta parcels stuffed with spiced pumpkin, served with fragrant sage butter. A comforting Italian-inspired vegan dish.

# List of ingredients:

→ Pasta Dough

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup water
04 - 2 tablespoons olive oil

→ Pumpkin Filling

05 - 1 1/2 cups pumpkin purée
06 - 1/4 cup toasted walnuts, finely chopped
07 - 2 tablespoons nutritional yeast
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt
12 - 1 tablespoon olive oil

→ Sage Butter Sauce

13 - 1/4 cup vegan butter
14 - 8 fresh sage leaves
15 - Salt to taste
16 - Black pepper to taste

# Steps:

01 - In a mixing bowl, blend all-purpose flour and salt. Pour in water and olive oil. Stir to combine, then knead on a clean surface for 5 to 7 minutes until a smooth, elastic dough forms. Cover and set aside for 20 minutes.
02 - In a separate bowl, stir together pumpkin purée, chopped walnuts, nutritional yeast, ground nutmeg, garlic powder, black pepper, salt, and olive oil. Mix until the filling reaches a creamy consistency.
03 - Divide dough into two equal portions. Dust a countertop with flour and roll each half into a thin, even sheet approximately 1/16 inch thick.
04 - On one sheet of dough, distribute teaspoon-sized mounds of filling 1 inch apart. Moisten dough edges with water. Cover with the second dough sheet, pressing gently around each mound to seal, then cut into squares using a ravioli cutter or sharp knife.
05 - Bring a large pot of salted water to a gentle boil. Add ravioli in batches and simmer for 3 to 4 minutes, or until they float to the surface. Transfer to a plate with a slotted spoon.
06 - In a skillet, melt vegan butter over medium heat. Add sage leaves and sauté for 2 to 3 minutes until fragrant and crisp.
07 - Gently toss cooked ravioli with sage butter sauce in the skillet. Adjust seasoning with salt and black pepper before serving.

# Expert Advice:

01 -
  • Uses basic pantry staples that you likely have on hand
  • Completely plant-based without sacrificing flavor or richness
  • Elegant enough for entertaining yet easy for family meals
  • Customizable to nut-free or gluten-free diets
  • Quick to assemble once you get the hang of shaping ravioli
02 -
  • High in plant-based protein and fiber from pumpkin and walnuts
  • Can be made nut-free or gluten-free with simple swaps
  • Leftover filling turns into a delicious dip or sandwich spread
  • Freezes beautifully for meal prep
03 -
  • Always let your dough rest it makes rolling and shaping far easier
  • Do not overfill ravioli as they may burst while cooking
  • Toast nuts yourself for richer taste and aroma
  • Fresh sage is best but dried works in a pinch

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