Pumpkin Ravioli with Sage Butter Sauce and Toasted Pecans

Pumpkin Ravioli with Sage Butter Sauce and Toasted Pecans

I recently came across a package of vegan wonton wrappers at my grocery store, which got me thinking about all of the possibilities. Vegan wonton soup, fried wontons, ravioli… Yes, ravioli. It even mentions it on the package.


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Vegan Pumpkin Ravioli with Sage Butter Sauce - The Bitchy Baker

When I was a kid, I watched a lot of Food Network in my free time. I remember watching Giada make homemade ravioli using wonton wrappers. Which is brilliant considering wonton dough is very similar to pasta dough, it’s the perfect shortcut.

So, I knew I absolutely had to try this out with these new vegan wonton wrappers. I’m happy to report it was a huge success.


Vegan Pumpkin Ravioli with Sage butter Sauce - The Bitchy Baker

I opted for pumpkin filling, because fall. And of course since it’s pumpkin-filled, I had to go ham on all the fall flavors. Sage. Nutmeg. Pumpkin Pie Spice. Pecans. Yes.


Vegan Pumpkin Ravioli with Sage Butter Sauce - The Bitchy Baker

Without further ado, recipe time. If you make these, be sure to tag me on Instagram @Bitchy_Baker <3


Pumpkin Ravioli with Sage Butter Sauce

and Toasted Pecans

Serves: 4 as an entrée, 6 as a side dish
Time: About 1 Hour

 

Filling Ingredients:



Ravioli Ingredients:

  • 1 12oz package vegan wonton wrappers (I used the new vegan Nasoya Wonton Wrappers)

  • 2 tablespoons non-dairy milk (or water should work too)

  • 1 teaspoon cornstarch or arrowroot starch


Sauce Ingredients:

  • 6 tablespoons vegan butter

  • ½ cup minced shallot (or sub red onion)

  • 12 fresh sage leaves, whole

  • 2 teaspoons minced fresh rosemary

  • 1 teaspoon salt, or to taste

  • ½ teaspoon red chili flakes (optional, omit if you’re sensitive to spice)

  • ½ cup toasted chopped pecans (see note)

  • ¼-1/3 cup vegetable broth (or some reserved pasta water from the ravioli)


Garnish:

Shredded vegan parmesan cheese

 

Directions:

1.)    Make the Ravioli Filling: Add all of the filling ingredients into a food processor or high-speed blender. Blend on high until the mixture is mostly smooth. You will need to stop and scrap down the sides a few times during the process to ensure it blends properly. The end result should have the consistency of a thick hummus; creamy but slightly grainy. Set aside until ready to use.

2.)    Assemble Ravioli: In a small bowl, whisk together the non-dairy milk and cornstarch. This will be the “glue” you use to assemble the ravioli. To make each ravioli, dip your finger into the cornstarch/non-dairy milk mixture and paint a “border” around the edge of a wonton wrapper. The border should be about half an inch thick. Take about two flat teaspoons of the filling and place in the center of the wonton wrapper. Place another wrapper on top of the filling and begin pressing around the edges to seal in the filling. Try to press out any air pockets as air expands in heat. If you want a decorative edge, use a crimped ravioli cutter to trim the excess edges of each ravioli. Place the assembled ravioli onto a silpat-lined baking tray while you repeat these steps with the remaining filling and wrappers.

3.)    Prepare the Sauce: Melt your vegan butter in a large sauté pan over medium-low heat. Add your minced shallots to the pan and sauté for about 10-15 minutes, or until they’ve softened and browned. You can begin working on Step 4 while keeping an eye on the shallots. Add your sage, rosemary, salt, and red pepper flakes to the pan, cook for another minute or two, until the sage begins to crisp up and darken in color. Add the vegetable broth to the pan. Stir everything around with a spatula until combined. Remove from the heat.

4.)    Cook the Ravioli: Bring a large pot of salted water to a boil. Once it is boiling, drop in some of your ravioli. I prefer to only cook about 5 at once since they have a tendency to stick together. Allow the ravioli to cook for 1 minute before carefully removing from the water with a slotted spoon. Place the cooked ravioli on a plate, but try to avoid stacking them on top of each other as they will stick to one another if they haven’t been sauced yet. Repeat with remaining ravioli.

5.)    Plate: Top your cooked ravioli with a drizzle of the sage butter sauce, making sure you get some of the pecans and shallots on each one. Garnish with some grated vegan parmesan. Serve and enjoy.

 

Recipe Notes:

1.)    I recommend soaking your cashews for at least 6-8 hours, or overnight if possible. However, if you don’t have any soaked cashews on hand, you can boil them for about 20 minutes to quickly soften them.

2.)    I like to toast my pecans by placing them on a baking sheet in a single layer and baking them for 7-10 minutes, or until browned and fragrant. You can also do this in a dry skillet over medium heat, just be sure to shake the pan and stir occasionally so they don’t burn.


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