Homemade egg-less fresh pasta with pumpkin sauce and pumpkin sausage filling.
This is the ultimate comfort food. Make this on a rainy Saturday with a glass of wine and cozy sweats, or on a meal prep day, and freeze them for later. This recipe is fall and comfort food in a dish! The filling and the sauce are amazing and so tasty, but also the pasta dough is amazing and so versatile!
The filling is packed with flavor and the sauce is just complementary to the filling, so if you plan on just making the sauce and skipping the filling for some reason, season accordingly.
I used Field Roast Apple Sage sausages because I thought it would fit perfectly with the pumpkin but you can, of course, use any other sausage, as long as it kind of goes with the flavors in the dish. Vegan ground beef could work as well. I could even see lentils in there if you cannot afford or find vegan meat.
If you love pumpkin, this recipe will be your jam! It’s so good, satisfying, tasty, and cozy!
This recipe is so versatile, especially the pasta dough recipe… I will be using this in many more recipes to come! It’s super easy to make homemade pasta, or at least easier than it looks. What kind of pasta are you excited to make? I am so excited to make tortellini soon!
This vegan pumpkin ravioli is a crowd-pleaser | image/Everyday Vegan Food
- 1 cup silken tofu
- 2 Tbsps Tbsp oil
- 1/2 tsp sea salt
- 1/4 tsp turmeric
- 1 cup flour plus more for dusting
- 1/2 cup semolina
- 1 tsp oil
- 1/2 cup finely minced leek
- 1 Tbsp finely minced garlic
- 2 vegan sausages chopped or mashed with a fork (I used Field roast apple sage)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp pepper
- 1/8 tsp sea salt
- 1 tsp finely chopped fresh sage 1 large leaf
- 2/3 cup pumpkin puree
- 1 cups pumpkin puree
- 2 tsps garlic powder
- 1 Tbsp nutritional yeast
- 1/4 tsp sea salt
- pepper to taste
- 1 cup vegetable Broth
- 1/3 cups unsweetened non-dairy milk
- In a food processor, blend the tofu and the oil. Then while the food processor is running, add turmeric and sea salt.
- Add the half the flour, then add the semolina while the processor is still running. Once you have added all of the semolina, add the remaining regular flour.
- Remove from the food processor and place on a flour-dusted board or surface.
- Dust the dough with flour and knead to incorporate more flour. Incorporating as much flour as it needs afterwards instead of adding more to the food processor will prevent adding to much and the dough being too dense.
- Knead for 10 minutes, adding flour as you go along when the dough gets sticky.
- Cover dough and let rest 10 minutes.
- Knead again for 10-15 minutes, dusting more flour as needed.
- Form into a ball, cover, and let rest for 30 minutes, or overnight in the refrigerator.
- In the meantime, you can get started on the filling and sauce.
- Once rested, roll out the dough and use in multiple applications. * If the dough has rested overnight in the refrigerator, to make it more pliable, let stand at room temperature for approximately 30 minutes before rolling.
- Cut the dough in 3-4 parts.
- To make the raviolis, roll the dough in a rectangular shape as thinly as possible (2cm or less).
- Once you have a large rectangle rolled out, slice into, lengthwise.
- Place one tablespoon–size portions of the filling along the length the dough sheet, leaving space between each spoonful. Be sure you also leave space at both ends.
- Next, with your fingers, moisten the sheet with water along the edges and between each portion of filling so that the top sheet of pasta will stick to it.
- Lay the second dough rectangle on top and press firmly along the edges and between each ravioli to ensure there are no air spaces and the filling does not escape during cooking.
- Next, square off the edges of the ravioli sheet and cut between each ravioli to separate. Or use a small mason jar, small glass, or a round cookie cutter to cut the raviolis. You can also of course use a ravioli cutter/stamp.
- Arrange the ravioli in a single layer on baking or plate. Cover the ravioli. If you are not cooking the ravioli immediately, you can refrigerate or freeze uncooked for later use. They also freeze well once boiled.
- To cook, bring a pot filled with water to a boil. Add a pinch of salt, then add the raviolis. I usually cook around 5-6 at a time In a medium-sized pot.
- Cook the raviolis for 1:30-2:00 minutes, depending on the size.
- Serve with the Pumpkin Sauce, or sauce of choice.
- Heat up a frying pan on medium, add 1 tsp oil, then 1/2 cup minced leek. Monitor heat so the leek doesn’t burn. After a few minutes, add the minced garlic.
- After one minute, add the chopped or mashed veggie sausages. Then add all of the spices. Stir to evenly combine. Then add the finely chopped sage, and pumpkin puree.
- Cook for a few minutes, then set aside. Cool and store in the refrigerator if not using soon.
- Add pumpkin puree to a medium sauce pan. Add the spices and stir to combine. Slowly incorporate the veg broth, whisking constantly. Then do the same with the veg milk. Add more milk if you desire a creamier thinner sauce.
- Serve with sauce at bottom of the plate, 4-5 raviolis per plate, then top with a bit more sauce if desired.
- Top with fresh sage and freshly cracked pepper.
Pasta gets cold fast, so warming up the plates in the oven before serving is a good trick. I don\\\'t usually bother with this, but if you are having people over for a nicer/fancier dinner, it could be a nice touch.
If you really like the idea of something creamy and cheesy, try this cashew cream pasta (also with vodka) by Vegan Punks.
This recipe was republished with permission from Everyday Vegan Food.