Vegan Pumpkin Ravioli

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 vegan! 

Is it just me, or has the world suddenly gone pumpkin spice crazy? Over the last few weeks I’ve heard radio announcers, friends, people standing in line at the supermarket (yes, I have been known to eavesdrop), and television personalities go bananas over pumpkin spice everything. It’s not just lattes.

I couldn’t help myself, all of that talk about pumpkin spice, such as nutmeg, allspice, cloves, and cinnamon made me start to obsess about those savory spices. So, I bought a few cans of organic pumpkin and went a little crazy. You have no idea how incredible my house smells right now!

For Kick-Start Monday, I kicked up the complexity levels, and kind of skirted the healthy part of what today is supposed to be all about. If you’re looking for healthy and easy, I’ll point you in that direction at the end of this post, but if you’re looking for billowy little pillows of fall deliciousness, smothered with brown sage butter and pecans, then you’re in the right place.

This pumpkin ravioli is as close as you’re going to get to actually tasting autumn. The filling is rich, fresh, creamy, and pretty freaking amazing. The pasta is like a soft cloud of comfy. And the sage butter with toasty pecans, well let’s just say, it’s like a soft, cozy blanket on a chilly night; it wraps the ravioli in a warm, rich coating of yum.

Don’t worry if you don’t have a pasta machine, I don’t either. All you need is a mixer with a bread hook. If you don’t have that, then use a little elbow strength and stir baby, stir. Bonus alert! Rolling out the dough will give your arms a little work out. Yay!!

 Have you ever browned butter? If you have, then you know that you need to cook it at a medium temperature and watch it closely. Brown butter is good, burnt butter, not so much.

I don’t know what the weather is like where you live. But if you’re anywhere near Chicago, you’re probably wondering where September went. It’s usually the most beautiful month of the year, but today (again), it’s cloudy and really chilly. Like almost cold. That’s why this recipe is perfect for tonight. Instead of going outside and enjoying the evening, you can cozy up in your kitchen and make a delicious, comforting fall dinner.

Since I’m completely on board the pumpkin spice train now, you can look for my pumpkin chocolate chip bread on Wednesday, and maybe a pumpkin spice martini on Friday. I say maybe because I’ll need to play around with the recipe this week. If I nail it, I’ll share it.

Linda and Alex at Veganosity

Yields 3-4

Vegan Pumpkin Ravioli

Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This is the ultimate fall comfort food.

1 hr, 5 Prep Time

5 minCook Time

1 hr, 10 Total Time

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Ingredients

• Pasta Dough
• 2 cups of flour plus extra for rolling out the dough
• 3 tablespoons of garbanzo bean flour + 4 tablespoons of water
• 1 teaspoon of salt
• 3/4 cups of water
• 2 tablespoons of olive oil
• Filling
• 1 and 1/2 cups of pumpkin
• 1 tablespoon of nutritional yeast
• 1 teaspoon of nutmeg
• 1 teaspoon of salt
• 1/4 cup of bread crumbs
• Pepper to taste
• Sage Butter
• 1/2 of a stick of vegan butter (I use Earth Balance)
• 1/2 cup of chopped pecans
• 1 and 1/2 teaspoons of sage
• 1 teaspoon of salt
• Pepper to taste

Instructions

1. Bring a pot of water to a boil
2. Mix the garbanzo bean flour and the water together – this is your egg substitute.
3. In a mixing bowl with a bread dough hook mix the flour, garbanzo bean mixture, and salt. Add the olive oil and then slowly add the water until it forms a solid ball. If you don’t have a hook or mixer, mix well with a fork or large spoon.
4. Knead the dough on a floured surface for one minute and shape it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
5. Add all of the filling mixture together and combine well.
6. Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through. Spoon one teaspoon of filling, two inches apart, one inch from the edge of the dough, leaving room on the ends. Fold the half without the filling over the filling and cut into squares, crimping the edges shut. Continue with each quarter of dough until there isn’t any left.
7. Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.
8. While the ravioli is cooking, heat a skillet on medium heat. Add the butter, sage, salt, pepper, and pecans and cook until the butter is a light brown. Spoon over the ravioli.
9. Enjoy!

Cuisine: American | Recipe Type: Entree

7.6.4

26

https://www.veganosity.com/pumpkin-ravioli-with-brown-butter-and-sage-vegan/

For something lighter and easier try this

Soba Noodles with Roasted Tomatoes and Kale