Vegan Pumpkin Ravioli

Posted by in Cooking, Lunch/Dinner, Pasta, Thanksgiving | 4 comments

 

 

aDSC_0429

 

 

Hello & Happy Tuesday!!

 

 

 

Long before my homemade pasta days, I rarely ever craved pasta. Unless it’s homemade, it’s just not the same… 

 

Since I took an advanced culinary course in 2013 during undergrad at NYU, my affinity for homemade pasta just grew.. (this was actually my first pasta recipe I created during the workshop)

 

Although It may be more tedious than just opening up a box of pre-made pasta, but remember, with hard work comes great reward!! 

 

   

DSC_0449

 

 


What’s wonderful about this recipe is that it has minimal ingredients, is affordable, doesn’t even need eggs, and can be made in bulk and frozen for future use. 


 

 

 

 

If you’re looking to break into the world of homemade pasta, you need to try this recipe. 

 

 

If you love effortless vegan amazingness.. 

 

 

Well then you definitely need to try this recipe for Pumpkin Ravioli

 

 

 

 

 

 

DSC_0437 (1)

 

 

 

DSC_0436 (3)

 

 

 

DSC_0445 (1)

 

 

 

DSC_0431

 

 

 

 
 

Vegan Pumpkin Ravioli
Serves 1
Easy Peasy Homemade Vegan Pumpkin Ravioli
Write a review
Print
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Prep Time
35 min
Cook Time
25 min
Total Time
1 hr
Ingredients
  1. ½ cup all purpose flour
  2. ½ cup semolina flour
  3. ½ cup pumpkin puree
  4. 2 tbsp. olive oil
  5. 1tbsp minced sage
  6. ½ cup white wine
  7. 1 tbsp vegan butter
  8. 1 tbsp. salt
  9. 1/2 tsp pumpkin pie seasoning
  10. 1/2 cup pepitas or pine nuts
  11. 1/2 cup Follow Your heart Vegan Parmesan cheese
  12. 1/2 can pumpkin for the filling
Instructions
  1. Heat a large pot of water on the stove with a tbsp. of salt to later cook the pasta.
  2. Sift flours together. Form a circle leaving the pumpkin puree (instead of egg) in the middle.
  3. Begin to fold in the flour into the pumpkin and minced sage.
  4. Knead for a minute, drizzle olive oil onto dough. Knead the dough until it looks uniform. Spread out the dough into a wide rectangle.
  5. Mix the pumpkin with pumpkin pie seasoning and a sprinkle of vegan parmesan cheese. You'll probably need 1/2 small can of pumpkin for the filling. Scoop and place onto the dough. (1tbsp each) Make sure to spread them enough distance apart. Once placed fold half of the rectangle over and press around the raviolis to remove any air pockets so they will cook evenly. Cut out the raviolis and discard any uneven edges. Brush ravioli with water instead of egg to retain moisture. Wrap the raviolis in saran wrap so the dough stays fresh set aside.
  6. Heat a pot of boiling water with 1tsp salt. In a medium size saucepan heat minced garlic, pepitas, and 1tbsp olive oil and 1 tbsp butter for 3 minutes then add ½ cup white wine and cook for 3-5 minutes, then remove from heat.When the pot of water is boiling drop the raviolis in and let cook for 3 to 5 minutes or until they float to the top. Remove from water and top with minced sage, white wine sauce, pepper, and additional vegan parmesan cheese.
Eat. Drink. Shrink. http://eatdrinkshrink.com/
 

 

 

 

 

like112
 

White-writing-29491444-516-35031111
 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

 

 

Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

4 Comments

  1. Hi there! How much pumpkin goes into the dough and how much into the filling? I couldn't really tell from reading the recipe.
    • Hi Kim! Thanks for reaching out. I believe I used a melon ball scooper to portion out the filling. You don't need a lot, and it can make it more difficult to seal the raviolis if they are too full. Have fun with this recipe! Let me know how it turns out! If you upload a photo on Instagram tag me at eat.drink.shrink :)
  2. Hi Gabrielle, The recipe looks great and am eager to try it! However I'm still nor clear on how much of the 1/2 cup of pumpkin puree you used for the dough part of the recipe and how much you used when making the filling. Thanks:)
    • Hi Irene! I didn't note specification on the filling, but I believe I used around 1/2 cup pumpkin as you only need about 1tbs+ for the filling. Let me know if the helps!

Trackbacks/Pingbacks

  1. Vegan Lasagna Recipe | Eat. Drink. Shrink. - […] not even a pasta or italian person (people hate it when I say that) well except for my homemade…

Leave a Comment

Your email address will not be published. Required fields are marked *