This vegan jumbo pumpkin ravioli taste incredibly delicious and are made super easy and quick! The recipe is vegan, simple and healthy. Crispy roasted and served with a creamy Pumpkin Pasta Sauce, it makes the perfect dinner or lunch.
I made ravioli again! You know, there’s nothing better for me! Due to the pumpkin season, I filled them with a delicious pumpkin filling and served them with a creamy pumpkin sauce which is perfect for pasta. Also, I made the ravioli in a bigger Jumbo size this time. Not only they’re ready much faster then, but also they taste even better because you have much room for the filling!
Vegan Pumpkin Pasta Dough
To make the pasta dough, I used my basic recipe for vegan pasta dough/ ravioli dough. It’s made of only flour, semolina, water, a little olive oil, and salt. This time I simply reduced the amount of water and added pumpkin purée additionally. The pumpkin also adds this beautiful bright orange/ yellow color, by the way. If you are not vegan, you can optionally add an egg to the dough, but it also works without eggs. Just knead the ingredients until a dough forms, then roll out and cut out circles using a round form, such as a jar. After placing the filling in the center of the dough circles, it‘s important to seal the ravioli well, so the filling stays inside and does not run out. I used a ravioli cutter (dumpling form) this time, but you can also fold them with your hands and seal the sides with your fingers or with a fork. You can find the instructions here.
The creamy Pumpkin Filling
The filling is made of pumpkin puree, vegan cream cheese, parmesan, and some spices. You can choose if you use regular dairy or vegan non-dairy cream cheese/parmesan. Optionally, you can also use feta cheese, ricotta, or homemade plant-based cashew ricotta. No matter what you’ll add, it‘ll be definitely creamy, delicious and flavorful, thanks to the pumpkin.
How to make vegan Ravioli
Once you‘ve filled all your ravioli, you can cook them. It takes only about 3-5 minutes and then they‘re done. Now you can either serve them immediately with a creamy sauce or pan-fry in vegan butter or olive oil until crispy. Served with some vegetables, such as fresh or roasted oven-tomatoes, it makes a perfect healthy dinner (or lunch)! I also like to sprinkle over some more vegan parmesan, nutritional yeast flakes or toasted pine nuts and fresh herbs.
I hope you’ll love these delicious pumpkin ravioli, as much as I do. They are:
- Super creamy
- Easy to make
- Incredibly delicious
- The perfect lunch or dinner for cozy fall days
A versatile recipe
The great thing about this recipe is that you can modify it to your desired taste and mood. Instead of hokkaido pumpkin, you can also use butternut squash or sweet potatoes. If you‘d like to fill your ravioli with mushrooms or regular potatoes, check out the recipe of my vegan Pierogi with mushroom filling, or head over my recipe for a spinach ravioli if you prefer a creamy spinach filling. They also taste very delicious if you just fill them with a simple pesto. Have fun trying!
Vegan Pumpkin Ravioli (Pumpkin Pasta Dumplings)
For the Ravioli:
For the Pumpkin Filling:
- 1 cup pumpkin puree (200 g)
- 3,5 oz plant-based cream cheese (100 g) (or cashew ricotta *)
- 3 tbsp vegan Parmesan * (30 g)
- salt, pepper (to taste)
- a pinch of nutmeg
- fresh parsley chopped
For the Pumpkin Sauce:
- Cherry tomatoes
Prepare Pumpkin Puree:
- Cut a pumpkin in half, remove the seeds, cut into quarters and place on a greased baking sheet (or in a large baking dish). Bake in the oven at 400°F (200°C) until soft (it usually takes about 30 minutes, depending on the size of the pumpkin pieces). Once the pumpkin flesh is soft, blend/ purée in a blender or using a fork.
Pasta dough for Pumpkin Ravioli:
- Mix the flour, semolina, and salt. Heap to a pile and press a well into the center. Add in olive oil, pumpkin purée and a little water and knead until a dough forms. (The amount of water depends on the consistency of the pumpkin puree. The dough should be not too soft, but also not too dry).
- Then shape the dough into a ball, wrap in cling film and refrigerate for at least 1/2 hour.
- Add pumpkin puree, plant-based cream cheese and vegan parmesan to a bowl. Mix everything well and season with the spices and chopped parsley to taste.
To make Ravioli:
- Roll out the pasta dough thinly on a lightly floured working surface.
- Cut out circles using a round form (such as a jar or cookie cutter). Add about 2 heaped teaspoons of the pumpkin filling in the center of each circle. Spread the sides of the circles with a little water or plant-based milk and fold into semicircles. (If you don‘t have a ravioli form, gently seal the sides with your fingers or with a fork, so the filling does not run out during cooking.)
- Bring a large pot of salted water to a boil. Let the ravioli slide in and cook for about 3-5 minutes until they float on the surface.
- Then remove with a slotted spoon and drain.
- Serve them either immediately, or pan-fry your drained ravioli in a pan with some vegan butter or oil until lightly golden browned and crispy.
Creamy Pumpkin Sauce:
- Heat the olive oil in a saucepan and sauté the onions for about 2-3 minutes. Add the garlic and cook for about 30 seconds longer.
- Then add the vegetable broth, pumpkin puree, and coconut milk and simmer for further 2-3 minutes, so the sauce thickens slightly. If you like the sauce even thicker, you can thicken it with a little cornstarch or flour. Season with yeast flakes, salt, pepper and a pinch of nutmeg to taste.
- Serve the ravioli with the creamy pumpkin sauce and (optionally) halved cherry tomatoes. If you like, you can also sprinkle over some vegan parmesan/ yeast flakes and fresh herbs.
- For the pasta dough, you can use regular all purpose flour as well as spelt flour or a gluten-free flour blend.
- You can vary the filling as you like. Instead of plant-based cream cheese or cashew ricotta and vegan parmesan, you can also use vegan feta or any other grated cheese of choice.
- I used this ravioli form (pasta maker)
- The ravioli freezes well.
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