This easy homemade vegan pumpkin ravioli recipe is so much better than store bought. The homemade eggless pasta dough is so tender, and the pumpkin ravioli filling is savory with a hint of sweetness. To finish it, we made a vegan brown butter and sage sauce with toasted pecans. It’s delicious and the ultimate comfort food!
Vegan ravioli is simply pasta dough that's made without egg and a vegan ravioli filling.
Most vegan ravioli filling is made with vegan cheese, although this recipe doesn’t call for cheese. It’s all about that creamy pumpkin puree.
Why This Recipe Works
This recipe works because it's easy to prepare, and you won’t need to make vegan ricotta for the filling.
We used simple ingredients that work together to give the dairy-free ravioli filling a creamy, savory, and slightly cheesy flavor.
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!
Ingredients and Substitutions
Flour – Salt – Water – These are the three simple ingredients that you’ll need to make pasta dough. For the best results, use a finely milled semolina flour. If you can’t find this in your local supermarket, check Amazon.
Pumpkin Puree – There are no substitutions for this. You can roast a pie pumpkin and puree the fruit, although that’s just an extra step that you can easily avoid. DO NOT use canned pumpkin pie filling, as this will have sugar and spices added to the puree and completely alter the flavor of the recipe.
Nutritional Yeast – We only add a tablespoon to this recipe. It lends a slightly cheesy flavor that we believe enhances the pumpkin and spices. You could also add a tablespoon of grated vegan Parmesan.
Nutmeg – This warm spice pairs beautifully with the sage in the butter sauce. If you’re not a fan of nutmeg cut the amount to half.
Plain Breadcrumbs – You can use regular, Panko, or gluten-free.
For the Sauce
Fresh Sage Leaves – You could use dried sage, although we think that fresh results in the best flavor.
Pecans – The sweetness of the pecans adds a delicious flavor to the dish. The crunchiness adds great texture. We don’t recommend substituting this nut with another.
How to Make Vegan Ravioli with Pumpkin Filling
The first thing you'll want to make is the pasta dough.
Don't be intimidated to make your own pasta. It's easy, and you'll be so happy with how much better it tastes.
How to Make the Pasta Dough
Put the flour on a clean flat surface. Marble or a pastry dough sheet works great.
Make a well in the center of the flour.
Pour the water in the well and mix it in with your hands until it forms a dough.
Knead the dough until it’s firm, approximately 1 to 2 minutes.
Roll it out with a rolling pin or pasta machine until the dough is thin. About a ¼ inch thick.
How to Make the Pumpkin Ravioli Filling
Put the pumpkin, breadcrumbs, and spices into a large bowl and stir until the ingredients are completely combined.
How to Make Ravioli
Once the dough is rolled out and the filling is 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.
How to Make Brown Butter & Sage Sauce
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.
Heat a small skillet on medium heat, and when it's hot, add the vegan butter to the pan with the chopped pecans and sage leaves.
The butter will melt and start to bubble. Lower the temperature to medium low and 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 It
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.
Recipe FAQs and Pro Tips
Use finely milled semolina pasta for the homemade pasta dough.
Don’t over handle the pasta dough. Too much kneading will make the dough tough.
Taste the filling and add more spice or salt if needed.
Make sure that the water salted and at a full boil before adding the ravioli.
Be gentle when adding the ravioli to the water and use a slotted spoon to remove them as soon as they float to the top.
Storage and Freezing
Store the ravioli in an air-tight container in the refrigerator for up to 4 days.
Freeze the uncooked ravioli (not the sauce) in a freezer safe container for up to 3 months.
More Vegan Pasta Recipes You'll Love
Vegan Pumpkin Ravioli
- ravioli press
- Rolling Pin
- 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
- ¼ cup plain breadcrumbs
- Pepper to taste
- Sage Butter
- 8 tablespoon vegan butter we suggest Miyoko’s or Earth Balance
- ½ 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 tablespoon nutritional yeast, 1 teaspoon nutmeg, SEE NOTE, 1 teaspoon sea salt, or to taste, ¼ 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 teaspoon (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 tablespoon 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 teaspoon 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.