Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This vegan pumpkin ravioli with brown butter and sage is the ultimate fall comfort food, and it’s egg-free and dairy-free! We use our homemade pasta recipe and fill it with the most delicious pumpkin filling, then top it with brown vegan butter and pecans.
Published Sept. 15, 2014 and updated Sept. 23, 2019.
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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
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Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
What is vegan ravioli?
It’s homemade pasta made without egg. Yes, that’s a thing. Linda learned how to make it in Italy by a trained chef.
The vegan ravioli filling is made with vegan cheese, although this recipe doesn’t call for cheese. It’s all about that creamy pumpkin puree.
When you combine the pasta with the pumpkin ravioli filling, and then top it with the most delicious vegan brown butter sage sauce, good things happen.
Let’s dive right in and get cooking, because you need to make this ASAP!
HOW TO MAKE VEGAN RAVIOLI WITH PUMPKIN FILLING
The first thing you’ll need to do is make the homemade vegan pasta.
Don’t be afraid, it couldn’t be easier, and the little bit of extra work is so worth it.
Click HERE for the pasta recipe.
Instead of cutting the pasta dough into strips, like we showed in the recipe, you’re going to roll the dough out into a long, thick strip and use a ravioli press or a knife to cut the individual ravioli out.
If you have a ravioli press, gently push it into the dough to make a mark so you can see where to drop the filling. Make sure to leave an inch of space between each piece.
Put the pumpkin, breadcrumbs, and spices into a large bowl and stir until the ingredients are completely combined.
Drop a dollop of filling on the edge of the dough, leaving and inch of space between the edge and each dollop.
Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.
If you don’t have a press, use a sharp knife. Use the tines of a fork to press the edges down so the pasta sticks together.
Bring a pot of water to a boil.
While the water is boiling, make the brown butter and sage sauce.
Gently drop the ravioli into a pot of boiling water and cook for 2 to 3 minutes, or until all of the ravioli floats to the top.
For best results, remove them from the water with a slotted spoon.
Put the ravioli in a bowl and drizzle the brown butter sage sauce and toasted pecans over the pasta.
Serve it hot.
BROWN BUTTER SAUCE FOR PUMPKIN RAVIOLI
This vegan brown butter sauce recipe is so easy.
We add fresh sage to the sauce to elevate the flavor, and it’s the perfect complement to the pumpkin filling in the ravioli.
If you’ve never tried brown butter sauce, you’re in for a treat.
It’s a nutty, savory sauce with a hint of earthiness from the sage.
To make our vegan brown butter sauce, heat a small skillet on medium heat.
Add the vegan butter to the pan with the chopped pecans and sage leaves.
The butter will melt and start to bubble. Whisk continuously until the butter becomes a golden brown. It will take a few minutes.
Remove the sage leaves and drizzle over the pumpkin ravioli.
WHAT TO SERVE WITH PUMPKIN RAVIOLI?
A fresh salad is exactly what this warm and savory pasta dish needs.
We suggest our Arugula and Fennel Salad with Fried Lemons or our Winter Citrus & Arugula Salad with Cranberry Orange Dressing.
MORE PASTA RECIPES YOU’LL LOVE
Make our recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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VEGAN PUMPKIN RAVIOLI
- ravioli press
- Pasta Dough Recipe See link to recipe in instructions.
- Pumpkin Filling
- 1 ½ cups pumpkin puree
- 1 tablespoon nutritional yeast
- 1 teaspoon nutmeg SEE NOTE
- 1 teaspoon sea salt or to taste
- 1/4 cup plain breadcrumbs
- Pepper to taste
- Sage Butter
- 8 tablespoon vegan butter we suggest Miyoko’s or Earth Balance
- 1/2 cup chopped pecans
- 2 fresh sage leaves
- Salt to taste SEE NOTE
- Pepper to taste
- For the Pasta Dough
- Make the pasta dough. Click HERE for the recipe
- Bring a pot of water to a boil
- For the Pumpkin Filling
- In a large bowl, stir the 1 ½ cups pumpkin puree, 1 tbsp nutritional yeast, 1 tsp nutmeg, SEE NOTE, 1 tsp sea salt, or to taste, 1/4 cup plain bread crumbs, and pepper to taste until completely combined.
- To Make the Ravioli
- Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through.
- Drop 1 to 2 tsp (depending on the size of ravioli you wanof filling on the edge of the dough, leaving and inch of space between the edge and each dollop.
- Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.
- If you don’t have a press, use a sharp knife. Use the tines of a fork to press the edges down so the pasta sticks together.
- Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.
- For the Brown Butter Sauce
- Heat a skillet on medium heat. Add the 8 tbsp butter, 2 sage leaves, ½ cup chopped pecans, and pepper. When the butter melts and begins to bubble, continuously whisk until it becomes golden brown. Remove from the heat and drizzle over the ravioli.
- A serving size for us is 4 to 6 pieces of ravioli.
If you’re not a big fan of nutmeg, add ½ of a tsp for a hint of the flavor.
If the vegan butter you use to make the browned butter isn’t salted enough for you, feel free to add more salt.