Vegan Pumpkin Ravioli

Vegan Pumpkin Ravioli Recipe

By Hot For Food

🔪Prep Time: 50 minutes

👩‍🍳Cook Time: 15 minutes



1 1/2 C all-purpose flour

1 1/2 C whole wheat flour

1 C water, room temperature or slightly warmed

1/2 tsp sea salt

pumpkin cheese filling

1 C pumpkin puree

1/3 C raw cashews, soaked for 20 minutes in boiling water

1/3 C nutritional yeast

1 tbsp tomato paste

1 tbsp lemon juice

3 garlic cloves

1/3 C low-sodium vegetable stock

1 tsp sea salt

1 tsp sage

1 tsp dried basil

1 tsp nutmeg

1/2 tsp white pepper or ground black pepper

white wine sage butter sauce

1 tbsp vegan butter

1/4 C onion, finely chopped

2 tbsp fresh sage, roughly chopped

1/4 C white wine

sea salt and ground black pepper, to taste


1First, prepare the dough by combining flours with sea salt. Then create a well in the middle the flour with your hand and pour the water into it. Fold until just combined.

2Place the dough onto a clean counter and knead until it comes together and is slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough and place it back into the bowl to rest while you prepare the filling.

3Be sure to drain and rinse the cashews from the soaking water. Then place all the filling ingredients into a high powered blender and blend until very smooth. It may require a bit of work to get the ingredients blending smooth, but just stop the blender and move the contents around with a spoon or spatula, then start it back up again a few times until it starts to come together. Don’t add more liquid or the filling will be too watery to stay in the raviolis.

4Put the filling in the fridge and if you’re cooking the ravioli immediately, bring a large pot of salted water to a boil while you roll, cut, and fill the ravioli.

5Cut the ball of dough in half an work with one half at a time. On a lightly floured surface, roll out one ball of dough until it is 1/16” thick. That’s thin! You can do it with a rolling pin, which is what I did, but if you have a pasta roller, for the love of pasta go ahead and use it.

6Use a 3 ½” – 4” wide square cookie cutter and cut out as many as you can. Place each one onto a lightly floured baking sheet or tray and cover with a tea towel while you continue to roll dough and cut out squares. Do the same with the other ball of dough.

7Place a 1/2 tablespoon of filling on half the squares. Have a small dish of water standing by. Using a finger, dab a little water around the edges, place another square of dough over the filling, and gently press the sides together around the filling sealing the ravioli (see demonstration in the video above).

8If you want to freeze them at this point, make sure they’re lightly floured on the outside to prevent sticking and place them between layers of parchment paper.

9Boil raviolis in small batches for 3 minutes or so until they float to the surface. Remove them from the water with a slotted spoon and set aside or go right into your pan to sauté with the sauce.

10To make the sauce, heat a pan to medium heat and add vegan butter. Then sauté onions for 2 to 3 minutes until soft and fragrant. Add sage and continue to sauté for another minute. Add boiled raviolis and sea salt and ground black pepper to taste. Let raviolis cook on either side for 1 to 2 minutes until the onions have become more caramelized and the sage is fried. There should also be a nice golden color starting to appear on the outside of the ravioli. Add in white wine and cook for another 2 to 3 minutes.

11Don’t over crowd the pan with raviolis. It’s best to cook each serving on its own. It’s about 6-7 raviolis per serving with all the sauce ingredients as listed above.

12Add a little more pumpkin cheese filling on the bottom of the serving plates as you’ll have extra after filling all the raviolis. Place cooked ravioli on top and serve immediately!

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