I first tasted vegan spiced pumpkin ravioli in Woodstock, NY, and I was instantly in love. I decided to adapt and make a gluten-free version. The result is a buttery smooth, delicate ravioli.

Any time that you make dough from scratch, it can be a project. Maybe save this one for a weekend instead of attempting to make after a long day at work. The biggest piece of advice I have for this recipe is to work quickly. The dough can dry out quickly, so be sure to use wet towels to protect dough that is not in use. 

Prep Time: 20 minutes

Resting Time: 30 minutes

Cooking Time: 5 minutes

Yield: Approximately 24 raviolis

Ingredients

For the Filling 

1 (8-ounce) can pumpkin puree

2 tablespoons yacon syrup

1/8 teaspoon ground pumpkin pie spice

Salt and pepper

For the Dough

2 (14-ounce) cans of chickpeas

3/4 cup rice flour 

3/4 cup buckwheat flour

1/2 cup tapioca starch

2 teaspoons xanthan gum

1 teaspoon salt

3 tablespoons olive oil

For Brown Butter 

1/2 cup vegan butter

1/2 cup pecans, chopped, plus more for garnish

20 fresh sage leaves, torn

Instructions

For the Filling

  1. Combine pumpkin puree, yacon syrup, and pumpkin pie spice. Stir to combine. 
  2. Add salt and pepper to taste. Set aside while dough is prepared.

For the Dough

  1. Open the cans of chickpeas and drain the aquafaba into a small saucepan. Use chickpeas for basic hummus, roasted chickpeas, or another recipe. Place saucepan over medium high heat. Bring to a boil and reduce to a simmer. Reduce aquafaba until it is roughly the consistency of egg whites. Remove from heat. 
  2. In a medium bowl, combine rice flour, buckwheat flour, tapioca starch, xanthan gum, and salt. Add olive oil and mix by hand until crumbly. Add in 1/2 cup aquafaba and knead. Additional aquafaba may be added as needed to create a flexible dough. Allow to rest, covered with a damp cloth on the counter for about 30 minutes. 
  3. When rested, place the dough on a well-floured surface. Roll it out to 2-3 mm with a rolling pin. Using a 2” cookie cutter, cut out circles of dough and place on a floured baking sheet. Repeat with remaining dough. 
  4. To half of the rounds, add about a teaspoonful of filling, and cover with another round. Drape the dough lightly atop the filling, making sure not to trap air pockets. Using your fingers, crimp the edges of the dough together until you have used all of the filling. 
  5. Bring a medium sized pot of well salted water to boil. Once the water is at a rolling boil, place 5-6 ravioli in the pot and boil for 4-5 minutes. The ravioli may not float as you are accustomed to with conventional dough. Once cooked, remove from water with a slotted spoon, and place on a plate. 

For the Brown Butter

  1. In a medium skillet over medium-high heat, add vegan butter. Melt until bubbling all over and then reduce heat to medium. Continue to cook until slightly browned. Remove from heat and pour into a measuring cup. 
  2. Add 1/4 of browned butter back into the same skillet. Add about a quarter of the torn sage and a quarter of the chopped pecans and cook until wilted. Place 6 ravioli in pan and toss to coat. Repeat until all ravioli are used. 
  3. Serve hot, garnished with additional chopped pecans. 

For another great vegan main dish recipe, try Mushroom, Artichoke, and Red Pepper Paella.

For even more great vegan recipes, come check out the Clean Slate Cleanse!