4.87 from 75 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.
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.