This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.
I love ravioli. Unfortunately, there is nowhere within a 50 mile radius of me in which I can purchase vegan ravioli. I know Rising Moon Organics has a few options, but our store carries the non-vegan packages. Kite Hill has a ravioli but our stores don’t offer it and to boot, I found it in the states, it was like $10 for a tiny package. Nuh uh, sorry.
So, I was obligated to make my own. I’ve actually made ravioli many times and was really surprised to find I didn’t have a recipe on here already! My favorite is a vegan ricotta ravioli with a vegan bolognese sauce, but I thought this pumpkin one was more appropriate considering pumpkin season is in full swing. Also, it’s so incredibly easy and lately I’ve been all about the fast and easy dishes. Have you noticed? Life moves fast with a toddler.
We’re also finishing the first floor of our home! When we built our upside down home (living room/kitchen/dining on the top floor) we choose not to complete the first floor which holds two kids bedrooms, one bathroom, and a main room. It also has the laundry room, which we did finish, and our mechanical room. There’s lots to do, even with subcontracting the work, so the faster and easier and honestly less stressful dinner can be… the better. Right? Yes.
Easy Vegan Pumpkin Ravioli
By Katie Henry - Produce On Parade
This simple and easy vegan ravioli is made with wonton wrappers and stuffed with a slightly sweet pumpkin filling. Served hot, it’s drizzled with a creamy butter sage sauce. You’ll be shocked how quickly these are made.
Ingredients
- 1 15 oz can of pumpkin puree
- ½ cup vegan breadcrumbs
- ¼ cup brown sugar
- ½ tsp table salt
- Dash of fresh nutmeg
- 2 tbsp vegan butter
- ¾ tsp dried rubbed sage
- Dash of ground black pepper
- 1 tbsp all-purpose flour
- ½ cup vegetable broth
- 1 tbsp unsweetened soy milk
- 1 14 oz package of wonton wrappers
- Fresh herbs, for garnish (optional)
- Toasted pecans, for garnish (optional)
- Bring a large saute or saucepan of water to boil for the ravioli over high heat. Meanwhile, in a large mixing bowl combine the pumpkin through the nutmeg. Set aside.
- n a small skillet, melt the butter over medium heat until it’s sizzling. Whisk in the sage, pepper, and flour; cook for a minute or two then slowly whisk in the broth and soy milk. Continue to simmer for about 3 minutes over low heat until it’s thickened; remove from heat and set aside.
- Assemble the ravioli three at a time (or as many as will fit in your pot, uncrowded) by placing a scant 1 tbsp of the pumpkin filling in the center of one won ton square. Brush the pasta around the filling with water then place another square on top, pressing firmly all around the filling (make sure there’s no air left in there) to seal the ravioli.
- Boil the ravioli gently in batches for about 2 minutes, remove with a slotted spoon and repeat with remaining ravioli.
- Serve hot topped with the sage butter sauce, and garnished with fresh herbs and toasted pecans if you like.
Prep time:
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Yield: 4 servings
Save Money!
I used to buy the store brand liquid vegetable broth in the carton but now I buy a German powdered broth here for seven times less!! It’s only $0.10 per 1 cup versus almost $0.70 per 1 cup at our local grocery store.
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