Pumpkin ravioli with vegan sage butter sauce

Since pumpkins are everywhere and halloween is finally here, I decided it’s about time to make a recipe with pumpkin! I experimented this past weekend and came up with this delicious pumpkin ravioli with a vegan sage butter sauce. You can easily make this recipe completely vegan by eliminating the won ton wraps and making your own from scratch to get rid of the egg.

These pumpkin raviolis are so delicious, flavorful and filling. You can enjoy this dish as a nice, warm appetizer or as a meal itself. Either way, pasta eaters and pumpkin lovers are sure to enjoy this pumpkin ravioli with it’s vegan sage butter sauce!

Makes about 15-20 raviolis
Serves 3-4, if served as a main dish

Pumpkin Ravioli Recipe

Ingredients for Pumpkin Ravioli

Here’s what you’ll need for the pumpkin ravioli:

  • 1 cup roasted pumpkin
  • 1/4 cup of ground walnuts
  • 2 tbs olive oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp sea salt
  • 1 package of won ton wrappers

Start by using a food processor to finely grind your 1/4 cup of walnuts.

Then take a large mixing bowl.

Place a spoonful of filling on won ton, trace edges of won ton with water, then seal with another won ton.

Add your olive oil, cinnamon, nutmeg, and ginger to the bowl. Stir well and then add in your 1/4 cup of ground walnuts. Again stir thoroughly, and then add in your cup of pumpkin puree and the sea salt. I used half of a can of organic pureed pumpkin from Whole Foods. Make sure this is all well mixed and then set aside.

To prepare for making the ravioli, get your won ton wrappers out and a small bowl with water. Lay down a large sheet of wax paper, which will be your work station to make the raviolis.

Start by scooping out a spoonful of the pumpkin ravioli filling and place on the center of the won ton. Do this for each won ton. Then dip your finger in the bowl of water and trace the edges of the won ton wrapper. Once you’ve done this, take another won ton wrapper and seal the ravioli.

You’ll have to play with this and use your fingers

Assembled pumpkin raviolis

to pinch the edges together (the water you put on the edges will help seal it) while also simultaneously pushing the pumpkin filling to the center of the ravioli so that when it spreads out, it stays in a circle-like shape. If you don’t do this, the pumpkin ravioli filling will just expand everywhere in your won ton wrapper and then open when you try to cook it causing a huge mess.

So now you’ve sealed your raviolis by tracing your finger, which you dipped in water, on the edges of the won ton wrapper that has a scoop of pumpkin filling in the center and placed another won ton wrapper on top and pushed the two won ton wrappers together sealing it and making sure the pumpkin filling stays in the center of the ravioli.

To make sure the raviolis stay together and don’t fall apart when you boil them, use a fork and gently push the fork’s tip downward onto the edges of the ravioli making marks about 1/4 inch long on the edges of the ravioli.

Cooked pumpkin raviolis

Continue to do this for all sides of each ravioli. Be careful not to push too hard or you will break the won ton wrapper.

Okay so you’re all set with your raviolis. You should have somewhere between 15 and 20 raviolis, depending on how much filling you put in them, waiting to be cooked.

Take a pot and fill it with water and a dash of olive oil and set it over high heat to boil. When the water is boiling, turn the heat down a little. You do want a boil, but you want a gentle boil. If the water is bubbling too violently, your raviolis will fall apart.

When you have your gentle boil, carefully place your raviolis in the water. I found that cooking four at a time worked best for me. If you put more in the pot, the raviolis end up sticking to each other and then the won ton wrappers rip if you pull too hard when trying to separate them.

The raviolis will cook quickly in about 5 to 7 minutes. When the raviolis were done, I took them out and placed them on a cookie sheet.

Now it’s time to make your vegan sage butter sauce!

Vegan Sage Butter Sauce Recipe

Keeping the pumpkin ravioli warm before serving

Here’s what you’ll need for the vegan sage butter sauce:

  • 1/2 cup of vegan butter (earth balance)
  • 2 tablespoons of finely chopped fresh sage

Start by washing and drying your fresh sage.

Then add about 1/2 cup of butter to a saucepan over medium heat and let your butter melt. Once melted, add in your two tablespoons of freshly chopped sage and then remove from the heat.

Pour your vegan sage butter sauce over your raviolis and serve immediately or keep warm until serving!

Nutrition Facts

Pumpkin Ravioli Nutrition Facts 2

Pumpkin Ravioli Nutrition Facts

One serving of this delicious pumpkin ravioli in the vegan butter sage sauce will give you 399 calories, 164 milligrams of potassium and 8 grams of protein. It will also give you 41 grams of your total carbohydrates, 4 grams being dietary fiber.

In terms of vitamins, you’ll receive 4% of your daily vitamin B-6, 5% of your daily vitamin C, 18% of your daily vitamin E, and 191% of your daily vitamin A.

In terms of minerals, this pumpkin ravioli dish will give you a variety. Some of those include: 6% of your daily calcium, 7% of your daily copper, and 19% of your daily iron.

The complete nutrition facts can be seen in the images above and have been calculated using Sparks Recipe Calculator.

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