There is nothing better than homemade pasta. These vegan pumpkin ravioli are just perfect for fall. They are filled with a pumpkin filling and served in a creamy pumpkin sauce. Just lovely for those chilly afternoons and evenings.
Most people love baking in the fall, trust me I do too, but I love making homemade pasta. I have done a few other homemade vegan ravioli recipes over the years: Vegan Spinach Ravioli, Vegan Butternut Squash Ravioli and Vegan Kale and Spinach Ravioli in a Creamy Bell Pepper Sauce. I also have a delicious recipe for Homemade Gnocchi in the cookbook. If you are looking for more past recipes on the blog check out: Sweet Potato Gnocchi, Cauliflower Gnocchi, Homemade Tortellini. So, I have plenty of pasta making options for you! I love making homemade ravioli because they are delicious and they are great to make a big batch and freeze.
Is it Hard to Make Ravioli?
In my opinion ravioli aren’t hard to make, but they are time consuming. You will be making homemade pasta dough from scratch, rolling it out, making the filling, and then cutting out all the ravioli. It is one of those things that can certainly be helpful if you have someone else in the kitchen. My mom actually helped me roll out the pasta on the day I filmed this. So be sure to set aside at least an hour to an hour and a half before you start this process. Once you get into the swing of things it will speed up immensely.
Using Equipment vs Doing it Old School
Here’s the deal there are tons of things you can buy to make the pasta making experience more new age. You can make the dough in a stand mixer, roll the pasta dough out in a pasta machine and use a ravioli maker. I personally do not do any of that.
For the first time ever I used ravioli stamps. They were really great for making pretty shapes but definitely not required (a fork and sharp knife work just fine). I personally love to make my dough by hand and roll it by hand with a rolling pin. I may be a little crazy BUT it just reminds me of how my great grandma would do it. And just know if you go to the old school way, you are in for an arm workout.
Canned Pumpkin
I have to be honest out of all the delicious fall flavors pumpkin is my least favorite. However, something about these pumpkin ravioli really just hits you right in all the fall feels. I used canned pumpkin for this recipe. Make sure when you buy canned pumpkin it is truly just the pumpkin puree and not a canned pumpkin pie filling. Alternatively, if you want to make pumpkin puree from scratch be my guest. I personally felt with all the work already to be done for these pumpkin ravioli, the last thing I wanted to do was start roasting a pumpkin.
What to do with Leftover Pasta and Filling?
When making this recipe you will have excess pasta after cutting the ravioli. Unfortunately, you really don’t want to rework that dough. You can just cut into scraggly little pieces and make some leftover fresh pasta! The leftover filling is what is used to make the sauce so don’t worry if you end up with a decent amount leftover.
My Tips for Making Pumpkin Ravioli
- Be patient. It may take some time for the dough to come together, to get it thin enough. Your first ravioli may be a little ugly. Just give yourself a second, don’t get discouraged.
- The pasta sheet should be as thin as possible. When you lift it up and place your fingers underneath you should be able to see them. (check the video if you need a visual)
- Don’t overfill your ravioli. It is always tempting to add in more filling but just trust me when I say don’t. The ravioli need to be sealed and that won’t happen if you overfill them and the pasta sheets can’t touch.
How to Freeze Ravioli
If you would like to freeze these you will need to lay the uncooked ravioli on a lined baking sheet making sure they don’t touch each other. Freeze for about 1-2 hours until they are hardened and then you can place them in a container. To cook them just simply boil them whenever you like. It is great to make larger batches of ravioli so you can have leftovers for freezing.
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Homemade Vegan Pumpkin Ravioli
Ingredients
Filling
- 1 cup (244g) canned pumpkin puree
- 4 ounces (112g) vegan cream cheese
- ¼ cup (28g) vegan parmesan
- 1 tablespoon (15g) nondairy milk, unflavored and unsweetened
- ½ teaspoon (2g) ground nutmeg
- ½ teaspoon (2g) ground cinnamon
Dough
- 2 ½ cups (300g) all purpose flour
- ¼ teaspoon (1g) turmeric
- ¼ teaspoon (1.5g) salt
- ½ tablespoon (8ml) olive oil
- ½ cup + 1 tablespoon warm water (135ml)
Sauce
- Remaining filling
- 1 cup (240ml) water, or as needed to thin
Instructions
- Prepare the filling: in a blender combine the filling ingredients. Blend until smooth, the filling with be thick. Scoop into a piping bag with a large tip like a Wilton #1A or Wilton #12 (optional but encouraged) and set in the fridge.
- Prepare the dough: in a large bowl combine the flour, turmeric, and salt. Mix with a fork to combine. Form a well in the middle and add the olive oil and about a third of the water. Add the water in slowly and mix. Continue to mix and add water until a shaggy dough forms.
- Knead the dough: once shaggy dough is formed knead for about 5 to 7 minutes with clean hands or until a smooth dough has formed.
- Cut the dough into 4 equal pieces. Work with one piece of dough at at time, cover the other pieces of dough with a dish towel so they don’t dry out.
- Use a rolling pin or pasta machine to roll the dough out until very thin. When you hold it up you should be able to see your hands and light coming through. Carefully, fold the dough up and place on the dish with other dough. Cover with a towel. Repeat with the remaining pieces of dough.
- Take two pieces of dough and lay them on top of one another to find the best way they line up. If there are smaller ends that don’t line up cut them off.
- Use a ravioli stamp to make a small mark where the ravioli will be on each piece of dough. (Helpful to watch the YouTube video). Line up the dough and do your best to mark similar spots. Make as many ravioli as you can because the dough can’t be reworked and rolled out again.
- Add about 2 teaspoons of filling to each center of the marked off ravioli. Do not add too much or you may risk the ravioli not shutting.
- Use your finger to spread a bit of water on the bottom sheet of pasta dough, this will help the top sheet stick. Lay the top sheet on, matching it up carefully, and then press to seal.
- Then use the ravioli stamp to cut out the ravioli. Repeat with the remaining dough. Covering the already made ravioli.
- Bring a medium pot of salted water to a boil.
- In a large pan add the remaining ravioli filling and water for the sauce. Mix together and simmer over low heat. If necessary add more water to thin it.
- Once boiling add about 5 to 6 ravioli and boil for about 3 minutes or until they float to the top. Remove the ravioli and place in the sauce. Repeat until all ravioli are cooked.
- When all ravioli are added to pan allow them to cook for a few minutes to be immersed well in sauce.
- Plate them and add vegan parmesan and a fresh herb like fresh oregano for garnish.
Video
Notes
- I have not made these gluten free, you can try using a gluten free all purpose 1:1 substitute flour but I can’t speak on the outcome.
- These will last in the fridge for about 4 days.
- You can use the leftover filling to make stuffed shells or just with any pasta.
- You do not need a ravioli stamp to make ravioli, you can check the spinach ravioli recipe for how to make it without.
How many calories per piece is this?
Hi Liz, this is a very old recipe. I have just started putting nutrition into my recipes only in the last few months so I don’t have that information. Sorry!