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A fork in a bowl of ravioli with a brown butter and pecan sauce.

Vegan Pumpkin Ravioli

Pillows of pasta filled with pumpkin and smothered in brown butter with sage. This is the ultimate fall comfort food.
4.72 from 7 votes
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Course: Entree, Main Course
Cuisine: Italian, Vegan
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 325kcal
Author: Linda & Alex
Cost: $6


  • ravioli press
  • Rolling Pin
  • stove


  • 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.
  • Enjoy!


  • 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.


Serving: 4g | Calories: 325kcal | Carbohydrates: 15g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Sodium: 816mg | Potassium: 296mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15368IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
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