Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This vegan pumpkin ravioli with brown butter and sageis 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.
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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
STEP ONE
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.
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.
STEP TWO
Put the pumpkin, breadcrumbs, and spices into a large bowl and stir until the ingredients are completely combined.
STEP THREE
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.
STEP FOUR
Bring a pot of water to a boil.
While the water is boiling, make the brown butter and sage sauce.
STEP FIVE
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.
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VEGAN PUMPKIN RAVIOLI
Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This is the ultimate fall comfort food.
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.
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In making the ravioli dough, I had to use almost 3 cups of all purpose flour to get the dough to come together in the stand mixer (fitted with a dough hook). I had to use quite a bit more flour for hand kneading to finish the dough so that it wasn't sticky. The dough is chilling in the fridge now and I will report back after I have finished making the full recipe later today.
Hi Shellie, thank you for letting us know. I went to a pasta cooking class while we were in Italy this summer and that seems to be pretty typical. Every one of the students used different amounts of flour to finally get to the right texture. It was odd to me, but the instructor said it was normal. I hope you love this dish as much as I do. 🙂
Thanks Linda for your reply. I finished making the ravioli and sauce. The ravioli took about 7 minutes to cook once they floated to the top of the boiling water and really could have been boiled a minute longer. With that adjustment to the cooking time and using 3 cups of flour in the dough, the dough was very good. The filling was very good as written. The sauce was not very good. It seems that there are too many pecans or not enough vegan "butter". Also, next time I will use fresh sage, as I think that will brighten the taste. Thanks for the recipe.
Hi Shellie, thanks for your feedback, we appreciate it. The sauce is something that's definitely a personal taste. I'm not a fan of heavy butter, which is why I used half of a stick. If you make it again, definitely adjust to your liking. Browned butter sauce is so basic, and you can add whatever you want to it to suit your tastes. And yes, fresh sage is so much better than dried. I'm happy you liked the filling! Again, thank you so much for taking the time to let us know. Best, Linda
Thank you Linda. I will be making the pumpkin ravioli for Thanksgiving with a vegan sage butter sauce (with fried shallots and toasted pine nuts). Your pumpkin ravioli is definitely a keeper. Thanks1
Linda Meyersays
That sounds wonderful! Thank you so much, Shellie. Have a happy Thanksgiving and holiday season.
Jennifersays
Sounds perfect for this time of year! Pumpkin! Yum! LOVE the topping choice, too!
and THE ULTIMATE VEGAN COOKBOOK
.
Lauren says
My bad! I did not see it was vegan butter. My fault for not reading very closely. Feel free to delete!
Linda Meyer says
No worries, it was an easy mistake. Thanks, Lauren.
Shellie says
In making the ravioli dough, I had to use almost 3 cups of all purpose flour to get the dough to come together in the stand mixer (fitted with a dough hook). I had to use quite a bit more flour for hand kneading to finish the dough so that it wasn't sticky. The dough is chilling in the fridge now and I will report back after I have finished making the full recipe later today.
Linda Meyer says
Hi Shellie, thank you for letting us know. I went to a pasta cooking class while we were in Italy this summer and that seems to be pretty typical. Every one of the students used different amounts of flour to finally get to the right texture. It was odd to me, but the instructor said it was normal. I hope you love this dish as much as I do. 🙂
Shellie says
Thanks Linda for your reply. I finished making the ravioli and sauce. The ravioli took about 7 minutes to cook once they floated to the top of the boiling water and really could have been boiled a minute longer. With that adjustment to the cooking time and using 3 cups of flour in the dough, the dough was very good. The filling was very good as written. The sauce was not very good. It seems that there are too many pecans or not enough vegan "butter". Also, next time I will use fresh sage, as I think that will brighten the taste. Thanks for the recipe.
Linda Meyer says
Hi Shellie, thanks for your feedback, we appreciate it. The sauce is something that's definitely a personal taste. I'm not a fan of heavy butter, which is why I used half of a stick. If you make it again, definitely adjust to your liking. Browned butter sauce is so basic, and you can add whatever you want to it to suit your tastes. And yes, fresh sage is so much better than dried. I'm happy you liked the filling! Again, thank you so much for taking the time to let us know. Best, Linda
Shellie says
Thank you Linda. I will be making the pumpkin ravioli for Thanksgiving with a vegan sage butter sauce (with fried shallots and toasted pine nuts). Your pumpkin ravioli is definitely a keeper. Thanks1
Linda Meyer says
That sounds wonderful! Thank you so much, Shellie. Have a happy Thanksgiving and holiday season.
Jennifer says
Sounds perfect for this time of year! Pumpkin! Yum! LOVE the topping choice, too!
Alex Meyer, MA says
Thank you so much! It really is perfect for Fall : )
Kerrin says
I made this tonight and it was delicious! my first time making homemade pasta too. easy!
Alex Meyer, MA says
Hey Kerrin, Thank you so much for your comment! We're so glad that it turned out so well for you!
Alex & Linda