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Pumpkin Ravioli with Sage and Pine Nuts

What you need: 

4 tablespoons olive oil or margarine, divided
3 tablespoons finely minced shallot or white onion
1 cup pumpkin puree (I recommend canned)
3 tablespoons nondairy milk
1 tablespoon sherry or sweet vermouth
pinch nutmeg
salt and pepper, to taste
pasta dough or wonton wrappers
pine nuts, to taste
several sprigs fresh sage, chopped
1 tablespoon vegan parmesan cheese

What you do: 

1. Make the filling. In a large skillet, heat 1/2 (2 tablespoons) of the oil or vegan margarine over medium heat. Add the chopped shallot or onion and cook until soft, 2-3 minutes. Add the pumpkin puree and cook until slightly dry, about 2-3 more minutes. Add the milk, sherry or vermouth, and nutmeg. Season with salt and pepper. Cook about 2 more minutes.
2. At this point you can save the filling and make the ravioli another day if you wish. To make the ravioli, use about 2 teaspoons filling per ravioli and seal the edges with water. It should make about 16 ravioli. At this point, you can store the ravioli by placing them on layers of wax paper or parchment paper in a sealed container in the refrigerator for a day or two if you aren't ready to cook them. Wonton wrappers may turn gooey-looking where they are in contact with the filling, but they should come out ok after boiling.
3. If you are cooking them the same night you make them, let the formed ravioli rest while you bring a large pot of water to a boil. Toast the pine nuts in a small dry pan over medium heat, shaking every couple of minutes until they are browned to your taste. Boil the ravioli 2-3 minutes, then remove and pat dry.
4. Dress the ravioli. Either wipe clean the skillet you used for the filling or use a fresh one (make sure it's roomy). Heat the remaining 1/2 (2 tablespoons) of the olive oil or vegan margarine over medium heat and add the chopped sage.
5. Add the cooked ravioli (leave plenty of room; do it in several batches if necessary) and saute for about 2-3 minutes per side. Plate and sprinkle with toasted pine nuts and parmesan.
I'm planning to make a manicotti version of this in a few days, adding pureed silken soft tofu to the filling to bulk it up and give it a ricotta cheese-like texture. I'll let you know how it turns out.

Preparation Time: 
30-40 minutes
Cooking Time: 
Recipe Category: 


;)b  YUM!!!


This was delicious but I made a pretty dumb mistake that might have reduced my deliciousness factor.  I used two wonton wraps for every ravioli.  That made them too big and decreased the impact of the pumpkin flavor.  So, next time I will use one wrap per ravioli and fold it over and crimp before boiling. 


Fantastic! My sweetie doesn't dig on vegan food, and this recipe has increased the number of vegan dishes he loves by 50%. Yay!!
I baked an acorn squash we had on hand, added a little agave, and pureed everything in the Vitamix before filling the raviolis. Definitely glad I made a double batch and froze half (we liked this so much we ate one recipe's worth between two people.) For next time: definitely some white wine (Chardonnay), and lots more pine nuts.


These were superb...I ate way more than I should have but it was worth it!  I also used butternut squash, and port for the alcohol because it was what I had.  The port definitely added flavor and depth, so use the alcohol if you have it.  Red wine would probably work too.  I also added sausage crumbles to half of them, which added texture more than flavor...the ones without were a little creamier and sweeter.  Also, I used 2 tbsp of soymilk and one of soy creamer to make them a little richer.  I would have taken a picture but we ate them too fast!  Definitely a good "fancy" dish if you want to impress someone.


This was so good with butternut squash!! :) I didn't add any alcohol, used wonton wrappers and they were amazing and between my boyfriend and me, we ate them all! I will definitely make again-little sauce is needed. I just put a small circle of cold spaghetti sauce in the middle of the plate and sprinkled with fresh rosemary.


Ooh, I will have to make this. I had pumpkin ravioli at the Wolfgang Puck restaraunt in Disney World and I've been craving it since. Any premade ravioli recommendations as far as brand?


This recipe was great! I used butternut squash instead of pumpkin. I roasted the fresh squash (cut in halve lengthwise), mashed the insides and did everything else the same as in the recipe. Oh, but I didn't use pine nuts and it still tasted amazing. I reminded me of some of my favorite meals from Italy! I'll definitely be making this one again!

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