The Flaming Vegan

A Vegan and Vegetarian Blogging Extravaganza

Fall Favorite: Pumpkin Ravioli with Sage Walnut Pumpkin Butter
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Fall Favorite: Pumpkin Ravioli with Sage Walnut Pumpkin Butter

Prep Time: 15 min

Cook Time: 15 min

Fall often brings the delicious smell of pumpkin to our kitchens. These homemade ravioli are a simple and delicious way to enjoy pumpkin. These unforgettable ravioli will add a real wow factor to your table. To make them even more impressive, than they already are, the ravioli can be made ahead of time then frozen and heated up in a matter of minutes. Freezing them frees you up to cook the other foods and desserts on your menu.


  • 1 small pumpkin halved and seeded. Cinderella or sugar pumpkins work best.
  • 2 tablespoons olive oil
  • 1 tablespoon light brown sugar
  • Sea salt
  • Black pepper
  • 1 egg or egg replacer equivalent
  • ½ teaspoon freshly grated nutmeg
  • Semolina flour
  •  About 3 pounds fresh pasta sheets
  • 2 tablespoons vegan butter
  • 10 fresh sage leaves, chopped very fine
  • 2 tablespoons crushed walnuts
  • 2 tablespoons balsamic vinegar


  1. Begin by preheating your oven to 400 degrees. Use a rimmed baking sheet and line it with parchment paper. Put your pumpkin on the pan cut sides up. Drizzle the pumpkin pieces with olive oil and season generously with brown sugar, salt and pepper. Roast the pumpkins for 35 to 45 minutes or until the pumpkin becomes soft. Allow the pumpkin time to cool.
  2. Once the pumpkins are cool enough to handle scoop out the flesh and put it into a food processor’s bowl. Add your egg and nutmeg and puree the mixture until it is smooth. Take out ¼ cup of the pumpkin puree and set aside for the sauce.
  3. Use the semolina flour to coat your work surface. Lay out a sheet of pasta and place 2 teaspoons of filling every few inches. Brush water around the filling then put another sheet of pasta over the top. Cut the filled pasta sheets with a ravioli stamp or sharp knife. Crimp to seal the ravioli.
  4. Bring a large pot of water to boil and add 2 tablespoons of salt. Drop the ravioli into the water a few at a time and cook for 5 to 7 minutes.
  5. To create the sauce, heat 1 tablespoon of butter in a medium-sized skillet over medium heat. Add the ¼ cup of pureed pumpkin filling that you set aside earlier. Add the sage leaves, balsamic vinegar, walnuts and a few grinds of nutmeg mix well. Cook the mixture until it is sizzling. Simply spoon the sauce onto a plate and top with the ravioli.


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  1. Support
    This looks like an incredible dish! Thanks for the post!
  2. SarahLee
    These look amazing! I love the fact that you can freeze them. Trying this recipe soon!


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