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Vegan Ravioli from Scratch with Pumpkin {GF}

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Vegan ravioli with pumpkin and herbed ricotta vegan cream cheese makes for the best fall home cooked meal. The gluten-free and vegan ravioli dough is made from scratch and then filled with rosemary roasted pumpkin and an herbed cashew ricotta. This post also includes a full vegan dinner party meal plan with easy prep ideas!

Thank you to Calphalon for being a proud sponsor of this post

Vegan ravioli plated with a drizzle of pesto and a sprinkling of sliced almonds

How do you feel about hosting dinner parties? Love it or hate it? Live for it or dread it?

I personally love dinner parties; having get togethers where I can cook for friends and family, bringing people together of all ages at one dinner table is one of my favorite activities. 

Growing up my parents frequently had friends over for dinner, with up to 10 people seated around the dinner table. Instead of going out to eat, weekends were spent socializing over home cooked meals. The houses would alternate with the host preparing the meal.

As I got older I started taking a more active role in the prep work for these dinner parties and now that I’m fully grown and a self proclaimed foodie, whenever I come home to see my parents I become the dinner party host.

Hosting a dinner party can seem like a bit of a daunting and intimidating task, but it can all be handled seamlessly and with minimal stress with a bit of proper organization. Your menu needs to be thought through in advance and timed so that you can efficiently prepare all the dishes.

In this post I’m going to show you how easy it is to host a fall themed dinner party in your own home for 6-10 people.

Calphalon Premier Space Saving Nonstick Cookware on the kitchen counter

It all starts in the kitchen with the cookware, and that’s where Calphalon comes in. This September, Calphalon released the NEW Calphalon PremierTM Space Saving Nonstick Cookware, and they’ve been generous enough to supply me with a set to give away to one lucky reader – so read on for details.

Calphalon Premier Space Saving Nonstick Cookware stacked to show the brand label

But first – why this cookware is amazing. Firstly, it stacks neatly and securely to save 30% more space in the kitchen. Thanks to the unique handle design, the pots, pans and lids stack and nest in any order. If you’re living in a huge house with a commercial sized kitchen, this might not be a huge selling point for you, but for the majority of people, myself included, kitchen space is limited, and saving cabinet space while decreasing clutter makes a world of difference.

Now, typically the first part of the dinner party cooking process requires picking out the proper pan/pot and lid from the cabinet. In the case of regular pots and pans, you will have to spend the time to find the proper lid that fits. This is a task that aggravates me every single time. Regular pots and pans do not stack up nicely, making the kitchen cabinet a complete mess, and the lids, at least in my case, are always scattered around, forcing me to go back and forth checking to see if the lid I’ve picked out fits the pot I’ll be using.

As someone who cooks multiple times every single day, this game of matching the lid with the pot simply drives me crazy. You?

When I received the Calphalon PremierTM Space Saving Nonstick Cookware set I was amazed. The pots and pans all stack up in two neat piles and the lids are perfectly flat. The lids stack up right on top of the cookware.

I am honestly downright thrilled with the design as there is no more mess in the cabinet. Everything in this cookware set stacks up nicely with even the lids no longer creating a mess. This is the best cookware design I have ever seen. I’ve told everybody I know about this, and they can all sense the level of excitement in my voice.

So now that I had my Calphalon PremierTM Space Saving Nonstick and Stainless Steel Cookware 10 Piece Set to do my cooking with I was ready for my fall dinner party prep.

Vegan dinner party plated with various dishes

What I’m cooking for this Vegan Fall Dinner Party Menu :

Other fall themed recipes that would be perfect here too include my Vegan Pumpkin Soup, or my Vegan Cream of Broccoli Soup

The star dish of the dinner party is the vegan ravioli. This is the main entree with everything else being a side dish to complete the ravioli.

Why My Vegan Ravioli is the Best:

  • nothing beats homemade from scratch both dough and filling
  • packed full of delicious fall flavors
  • easy dough recipe that can be made gluten free or regular
  • rich filling with caramelized roasted pumpkin and hint of rosemary

Other Vegan Ravioli Filling Ideas:

  • spinach and vegan cream cheese
  • fried mushrooms and vegan cream cheese
  • pureed squash or pumpkin

Is this recipe freezer friendly?

Absolutely! Feel free to have a ravioli making party and then just freeze the uncooked ravioli from later. You can cook them straight from the freezer for a super easy weeknight meal. I also make a large batch of the ravioli and freeze the rest for meals through the following weeks or months.

Any special tools needed for this recipe?

While a ravioli counter would be nice it is absolutely not necessary. Nor do you need a pasta machine. You can roll out the dough yourself with a rolling pin or leftover bottle or thick glass, and just use the bottom of the glass to form the ravioli wrappers themselves.

Recipe Tips:

  • Make the vegan cream cheese ahead of time and roast the pumpkin ahead of time
  • Make a big batch of the vegan ravioli and freeze to easily boil for a quick meal later
  • If using a gluten free flour make sure to keep the dough fairly moist, consistency of playdough
  • If using regular flour make sure to knead the dough

How to Make my Vegan Ravioli:

First cube the pumpkin, toss in olive oil, salt, pepper and chopped fresh rosemary and roast for 30-40 minutes. The roasted pumpkin will be caramelized and makes for a delicious vegan ravioli filling.

cubed pumpkin spread on a pan before going in the oven

Next, it’s on to the dough. For the dough mix flax seeds with warm water and let those sit for about 10 minutes. In the meantime combine flour, salt and turmeric in a large bowl. If you are gluten free a gluten free flour blend works well in this recipe. I like the Bob’s Red Mill or the King Arthur mix.

If you’re not gluten free continue with regular flour.

Once the flax and water have formed a gelatinous substance add that to the flour, along with water and extra virgin olive oil.

Mix until the dough is combined, adding more water or flour as needed so the dough is neither too moist nor too dry. If you’re using a gluten free flour you do not need to knead the dough, and you will want it moist enough to have a playdough consistency. For regular flour you will want to knead the dough for 5-10 minutes.

Form into a round ball, pictured below and set aside under a warm towel for 30 minutes.

round ball of ravioli dough

To make the vegan cream cheese you need to blend presoaked raw cashews with apple cider vinegar, and lemon juice in a high powered blender. Scoop that out into a bowl and add nutritional yeast, lemon zest and desired spices or seasoning of choice. Rosemary will work perfectly here in that fall themed ravioli recipe.

plain Vegan cream cheese_

Next step is to roll out the dough and create the ravioli forms, using a the top of a glass or cup, or just using a pizza slicer to cut into even rectangular shapes.

Then add a dollop of the vegan ricotta, and one cube of roasted pumpkin to each round. To help the ravioli stick together you can add some water to the edges of the one ravioli sheet to help seal the top.

making the vegan ravioli with pumpkin and ricotta

Lightly seal with your fingers or a fork. Repeat for all the dough, toss in boiling water and cook for eight minutes.

vegan ravioli before being cooked

Serve this vegan ravioli drizzled with my vegan basil pesto and toasted sliced almonds for the ultimate fall themed vegan dinner.

How to Prepare for a Fall Themed Vegan Dinner Party: 

For this dinner party it is important to batch cook certain foods together. For example, the pumpkin, spaghetti squash and garlic all need to be roasted in the oven, with the pumpkin being used for the vegan ravioli as well as the soup, the spaghetti squash being used for the soup and the garlic being used for the cauliflower. Once all three of those are prepped they all go in the oven at 400 degrees for 35 minutes.

After that the vegan ravioli dough needs to be made. Once that is kneaded and set aside to rest the vegan ricotta can be whipped up in the food processor to be followed by the vegan basil pesto.

By this point in time the roasted pumpkin and squash will be ready so the soup can be started. Once the onions, garlic, zucchini and tomatoes are lightly sauteed the broth is added and the soup cooks at a low simmer. While the soup is cooking the vegan ravioli dough can be rolled out and the ravioli can be formed. 

Once those are ready they are set aside.

In the next step the cauliflower needs to be boiled in the pot and then added to the food processor to be processed with the pesto, roasted garlic, olive oil and coconut oil.

At this point the green beans can be lightly steamed in a pan with a bit of water until that cooks off, with minced garlic and pesto added at the end.

The last step in the cooking process is to cook the vegan ravioli, and plate them topped with the pesto and sliced almonds.

While there seems to be a lot going on all at once, as long as you have a detailed idea of the order in which each dish is prepared, this is a low stress cooking experience. For this vegan dinner party you will need to use the oven, a food processor, 3 pots and 1 small frying pan.

various vegan dinner party dishes in their pots

This fall themed vegan dinner party will be sure to impress all your dinner guests. There is no shortage of delicious and gorgeous food at the dinner table. I have made all of these recipes multiple times and they are always a hit.

The most time consuming dish at the dinner party is the vegan ravioli. This dish requires making the dough itself from scratch as well as roasting the pumpkin and processing the vegan ricotta. Every step is worth it though for just one bite of the super soft, creamy and dreamy pumpkin ravioli. The vegan ricotta is so rich and fluffy with a hint of rosemary while the roasted pumpkin is ever so slightly smoky and caramelized, all enveloped in a pocket of melt in your mouth thin fresh pasta dough.

Vegan ravioli with pumpkin and herbed ricotta

When you’ve got both high quality ingredients as well as high quality cookware, you are simply unstoppable in the kitchen.

Overall my dinner party was a huge hit and everybody loved each of the dishes prepared. The fall flavors were prevalent in each and every dish even though the taste profiles were completely different.

Best of all the leftovers make for excellent meals the day after and any extra vegan ravioli can be frozen for quick dinner meals in the future. Just toss those frozen ravioli into the Calphalon pot and dinner can be ready in minutes.

Next summer when I move into a small city apartment in Philadelphia I know I’m going to be even more grateful for how compact my entire Calphalon cookware set is. For anyone with limited kitchen space, a need for high quality cookware, or an organized system of stackable pots and pans this Calphalon PremierTM Space Saving Nonstick and Stainless Steel Cookware has you covered. Other benefits of this cookware include the 3 layer nonstick cooking surface that is durable enough to withstand metal whisks, spoons and spatulas and that the cookware allows you to cook without hotspots, allowing for even heating cooking.

At $449.99, Calphalon PremierTM Space Saving Nonstick and Stainless Steel Cookware 10 Piece Sets include:

  • 8” Fry Pan
  • 10” Fry Pan
  • 2.5 Qt. Sauce Pan with cover
  • 3.5 Qt. Sauce Pan with cover
  • 3 Qt. Sauté Pan with cover
  • 6 Qt. Stockpot with cover

Calphalon has partnered with Michael Chernow, co-owner of The Meatball Shop and Seamore’s in NYC and he has shared some of his favorite tips for cooking in a small city kitchen. He stresses taking the time to organize kitchen cabinets by spending one hour getting rid of anything that is awkwardly using up too much space and replacing it with the Calphalon cookware set which will save you 30% more space. Another one of his brilliant tips is to attach hooks to the cabinets to hold cooking utensils to free up drawer or counter space. This is one I have not yet tried, but I love this concept! My drawers are full of way too many spatulas, and stirring spoons so this is one idea I am going to implement as soon as possible!

Calphalon PremierTM Space Saving Nonstick Cookware in the cabinet

I absolutely love my Calphalon PremierTM Space Saving Nonstick Cookware and I’m excited to share that I will be giving away one 10 Piece Set so you can have one of your own!

a Rafflecopter giveaway

If you don’t want to wait that long The Calphalon PremierTM Space Saving Nonstick Cookware is available now in retailers including Bed Bath & Beyond, Crate & Barrel, Macy’s and Williams-Sonoma. You can also learn more about Calphalon by visiting www.calphalon.com or by following @Calphalon on Facebook and Instagram!

Thank you to Calphalon for being a proud sponsor

4.74 from 93 votes
Vegan ravioli with pumpkin and herbed ricotta makes for the best fall home cooked meal. The gluten-free and vegan ravioli dough is made from scratch and then filled with rosemary roasted pumpkin and an herbed cashew ricotta.
Print
Vegan Ravioli with Pumpkin and Herbed Ricotta {GF}
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 

Vegan ravioli with pumpkin and herbed vegan ricotta makes for the best fall home cooked meal. The gluten-free and vegan ravioli dough is made from scratch and then filled with rosemary roasted pumpkin and an herbed cashew ricotta. This post also includes a full vegan dinner party meal plan with easy prep ideas!

Course: Dinner
Cuisine: gluten free, Healthy, Vegan
Keyword: ravioli
Servings: 8 plates of 5 ravioli each
Calories: 386 kcal
Author: Vicky Berman
Ingredients
  • For the dough:
  • 2 tablespoons ground flax
  • ¼ cup warm water
  • 3 cups gluten-free flour
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • 4 tablespoon olive oil
  • 1 cup water (add an additional 1-4 tablespoons if dough is dry)
  • For the filling:
  • 1 cup vegan cream cheese
  • 2 cups cubed pumpkin
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon fresh rosemary chopped
  • For serving:
  • 1 cup vegan basil pesto
  • ½ cup sliced almonds toasted
Instructions
  1. Preheat oven to 400 degrees F. In a large bowl combine pumpkin with ½ teaspoon salt, 1 teaspoon chopped rosemary and 1 tablespoon olive oil. Toss to coat. Bake on a baking sheet for 35 minutes. Allow to cool.
  2. In a small bowl combine ground flax and ¼ cup warm water. Mix.
  3. In a large bowl combine flour, salt and turmeric. Mix.
  4. To the large bowl add flax mixture, olive oil and 1 and ¼ cup water. Mix until a dough forms, adding more water if necessary.
  5. Knead dough on a floured surface for 5-10 minutes. Cover with a warm towel and let rest for 30 minutes.
  6. Divide the dough into four balls, and using a rolling pin roll out each ball on a floured surface until very thin.
  7. Cut circles out of the dough using the rim of a glass or a cookie cutter. For rectangular ravioli use a pizza cutter.
  8. Place one teaspoon of vegan ricotta and one smashed pumpkin cube onto each round of dough.
  9. With water brush the edge of the round of dough.
  10. Top the filled round of dough with another round of dough, using your fingers or a fork to seal the edges. Repeat for remaining dough.
  11. Bring a pot of water to a boil and add the ravioli. Reduce heat to medium and cook for 8 minutes.
  12. Serve topped with pesto and sliced almonds.
Nutrition Facts
Vegan Ravioli with Pumpkin and Herbed Ricotta {GF}
Amount Per Serving
Calories 386 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 1g6%
Sodium 438mg19%
Potassium 164mg5%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 3g3%
Protein 9g18%
Vitamin A 2470IU49%
Vitamin C 2.6mg3%
Calcium 59mg6%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  9. michele says

    My first set of pots and pans were from Calphalon. I still use those to this day and its been a LOT of years! Mine aren’t non-stick, but now it makes me want to go see what those are like!

    Reply

  11. Michelle says

    5 stars
    Vegan and GF pumpkin ravioli?! Wow! I’d love to come over for this dinner party. Sounds and looks absolutely amazing. This is a great recipe. I can’t wait to try it. And…I LOVE Calphalon cookware too. I bought a new set last Thanksgiving and it was the best investment ever. I can’t believe I cooked so long on terrible hand-me-down pots. It’s a game changer. 😉

    Reply

    • Vicky says

      Haha come on over! I’d be happy to have you : )) Calphalon cookware is the best!! No more hand me down pots for me either!

      Reply

  13. elizabeth miller says

    My favorite fall themed dish is pumpkin casserole. It is made like sweet potato casserole but with pumpkin.

    Reply

  17. Susan P. says

    5 stars
    My favorite Fall dish is Butternut Squash soup. I have Calphalon Elite pans that are non-stick and metal doesn’t scratch them. I wish they stacked better, though! I love the design of these stacking lids and handles of the Premier line.

    Reply

  19. Mary W says

    I like anything made with butternut squash. Mashed, soups, stews or cubed with butter – it’s my favorite dish of Fall.

    Reply

  22. Aimee Brimmer says

    Hmm, that’s a tough one, but a favorite fall dish would be pumpkin gingerbread. It’s so warm and comforting. 🙂

    Reply

  23. Natalia says

    I gotta say how much I love Calphalon pots and pans!! They’re expensive, so I’ve slowly been buying one at a time. So durable, perfect for oil free cooking, and my favorite thing about them is that they retain heat so well! Now I’m just drooling over this new set, and the ravioli haha.
    My favorite fall dish has to be butternut squash pot pie.. we can never get enough of it. So good and hearty, satisfying, and plenty of leftovers for chilly busy days.
    I can’t wait to try this ravioli! It looks like so much work, but you make it sound so simple.

    Reply

  25. Jeanne Coulombe says

    Omg! This looks delicious I have to eat gluten free cause I have Celiac disease and finding recipes that taste good are hard for me. Thanks for a great recipe and I would love to make it in those new pans .

    Reply

  36. Kalynn Littleton says

    5 stars
    I have been a vegetarian for a while now and have been trying recently to lean into a stricter vegan diet. Once upon a time, my favorite fall dish was a giant pot of chicken & dumplings (loaded with carrots & onions and the super poofy dumplings). I definitely need to find a replacement for this dish. These ravioli look ah-maze-ing though! Officially added to my Try It list!

    Reply

  37. Kate says

    My favorite is vegetarian chili. I love that I can use it multiple ways like Cincinnati spaghetti or to top carrot dogs. Yum!

    Reply

  41. Jeri Bergstrom says

    Fall means Pumpkin-Chocolate Ice Cream. I don’t care if that doesn’t suit you 😉 Aunt Martha made it when we were kids, and it was extreme in its deliciousness!

    Reply

  49. Katy S says

    My favorite fall themed dish is pumpkin pie. Simple and classic, but brings back family memories of fall gatherings.

    Reply

  64. Ada Miller says

    5 stars
    Even though Ive never tried it i want to say this would be the best fall dish. One of my favorites is chili though. It’s simple and so good.

    Reply

  67. Domenica Krollage says

    what a beautiful blog, the dishes look fantastic!!!! Cure a Cold soup is my favorite fall dish with every fresh herb I can find to add to it.

    Reply

  74. Barrie says

    5 stars
    My favorite fall recipe is chili! I make it different ways…with or without meat. Sometimes with added pumpkin. Just depends on what I have on hand and what I feel like eating. It’s all tasty and warming on autumn days/ nights~

    Reply

  100. HAZELL PEREZ says

    My favorite family favorite fall dish is Butternut Squash Spaghetti with Sausage and Sage is delicious. Thanks for the wonderful chance 🙂

    Reply

  101. Mary Beth Elderton says

    5 stars
    I love soups and chilis as the weather cools down for Fall. One favorite is a white bean chili with chunks of butternut or acorn squash.

    Reply

  102. Susan Campbell says

    I love a big baking dish with bite sized butternut squash, sweet potatoes, and carrots coated with EVOO and salt and pepper roasted till a bit browned….delish!!!

    Reply

  103. Terri Wilson says

    4 stars
    I believe I’ll have my whole family converted, vegan after making these yummy looking ravioli! Who needs meat! Blek

    Reply

  112. Christine F. says

    My favorite fall-themed dish is sweet potato casserole, but I’m really getting into roasted vegetables big time! Thank you for a wonderful giveaway!

    Reply

  113. Crystal Walker says

    5 stars
    My favorite Fall themed is pumpkin fried pies, very easy to fix, I even let my Grandkids help me, we do it once a year when we go to the pumpkin patch to pick out their Pumpkins

    Reply

  118. Danielle Porter says

    Pumpkin whoopi pies with a cream cheese filling!! Or just all the soups that start coming out in fall!!

    Reply

  123. Teresa Williams says

    Awesome recipes .Will give them a try.My favorite dish is chicken dressing with cranberry sause.I’ll be 60 next month and need new cookware .Haven’t had any since my wedding shower in 1973 I marrIed At 15 And Couldnt Cook Anything Then.

    Reply

  125. Amanda says

    I haven’t seen pots & pans with lids this compact…I love it! I am moving into a small studio apartment next month, and these would be perfect for the limited space I will have in my kitchen! 🙂

    Reply

  140. Amanda says

    This cookware looks fantastic!I love how compactly it stacks. I feel like I never have enough room to store my pots and pans! Love these ravioli too. Pumpkin with pesto sounds divine!

    Reply

  146. Lauren sloan says

    Favorite fall dish is fresh Green beans, onions, seasoning, bacon get asked to make it every Thanksgiving and Christmas

    Reply

  157. Denise B. says

    I don’t have a favorite fall dish. I eat whatever I’m in the mood for no matter what time of the year it is.

    Reply

  172. Christen Gowens says

    5 stars
    Nothing says Fall like a classic sweet potato pie!! You have to make 2, though! 1 with marshmallows on top and 1 with a brown sugar walnut crumble!! YUMMMMO

    Reply

  179. Patricia Biggar says

    5 stars
    Vegan Ravioli with Pumpkin and Herbed Ricotta is my new favorite fall themed dish! It’s perfect for this time of year! Thank you for the recipe!

    Reply

  186. Jeffrey says

    I love pizza and make one with butternut squash, arugula, gorgonzola, apples, cheddar and fried sage leaves. Its yummy!

    Reply

  191. Theresa Jenkins says

    I thought I placed a comment, but I can’t find it? … Fall — Apples — apple crumb pie / apple crisp

    Reply

  197. Jen R says

    My favorite fall themed dish is definitely want to make is the Easy Fall Pasta dish utilizing pumpkin. This adds lots of protein and makes for creamy pasta dishes.

    Reply

  198. Sherrie Cruson says

    5 stars
    The first thing my hubby and I made at the hint of cooler weather was 3 bean Chili and Cornbread cakes. That was our Fall dish 🙂

    Reply

  213. Sharon Rooney says

    My favorite fall themed dish is stuffed cabbage, beef stew and anything pumpkin.
    The Raviolis look amazing.

    Reply

  231. Jodie Rector says

    This pumpkin ravioli just might be my new favorite fall food! I love to make chicken tortilla soup in the fall .

    Reply

  232. Foofo says

    My pots are 15 years and this mama could use an upgrade! Love calphalon lots and pans! To answer the question.. my favorite fall dish has to be chili or anything with pumpkin!

    Reply

  246. JM says

    Favorite fall dish? I have many, and tonight made a caramelized squash with onion and garlic, parmesan tossed with Penne pasta. So, so good!

    Reply

  247. Wendy McBride says

    5 stars
    My favorite Fall Dish is Taco Soup! So quick and easy to make and great for the cooler weather months. I also make a pan of Jiffy cornbread!

    Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free, Dairy Free, Vegan, Vegetarian, etc. Read more about how I can help you plan your meals!

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