Vegan Pumpkin Ravioli in Sage Butter with Pecans – DrNewMed Healthy Recipes for Healthy Eating

Nothing screams autumn like a hearty bowl of homemade pumpkin ravioli in a sage brown butter sauce, especially when topped with toasted pecans and a sprinkle of amaretti biscuit for a hint of sweetness.

Ingredients

For the pumpkin filling:

2 cups pumpkin puree
1/4 cup nutritional yeast
1/4 cup cashew cream (blend soaked cashews with water)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste

For the pasta dough:

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water

For the sage butter sauce:

1/4 cup vegan butter
8-10 fresh sage leaves
1/4 cup chopped pecans

Instructions

In a bowl, combine the pumpkin puree, nutritional yeast, cashew cream, garlic powder, onion powder, salt, and pepper. Mix well to create the pumpkin filling.
In another bowl, whisk together the all-purpose flour and salt. Gradually add water and mix until a dough forms. Knead the dough for a few minutes until smooth. If the dough feels too dry, add a little more water. Let the dough rest for 15 minutes.
Roll out the dough into thin sheets using a rolling pin or pasta machine. Cut the sheets into equal-sized squares.
Place a spoonful of the pumpkin filling in the center of each pasta square. Fold the square in half to create a triangle and seal the edges by pressing them together with your fingers. Repeat for all the ravioli.
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 3-4 minutes or until they float to the surface. Remove the cooked ravioli from the water using a slotted spoon and set aside.
In a large skillet, melt the vegan butter over medium heat. Add the sage leaves and cook until they become crispy, about 1-2 minutes. Remove the sage leaves from the skillet and set aside.
Add the cooked ravioli to the skillet with the remaining sage-infused butter. Toss gently to coat the ravioli with the butter sauce.
Serve the vegan pumpkin ravioli on plates, garnished with chopped pecans and the crispy sage leaves.