Vegan Pumpkin Ravioli #vegan #dinner

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Cushions of pasta loaded up with pumpkin and covered in dark colored margarine with sage. This veggie lover pumpkin ravioli with darker spread and sage is a definitive fall comfort nourishment, and it's without egg and sans dairy!

The veggie lover ravioli filling is made with vegetarian cheddar, in spite of the fact that this recipe doesn't call for cheddar. It's about that smooth pumpkin puree. At the point when you consolidate the pasta with the pumpkin ravioli filling, and afterward top it with the most tasty veggie lover darker margarine sage sauce, beneficial things occur.

Pads of pasta loaded up with pumpkin and covered in darker margarine with sage. This is a definitive fall comfort nourishment.

Ingredients
Pasta Dough

• 2 cups all-purpose flour
• 1 tsp finely ground sea salt
• 1/2 cup lukewarm water

Pumpkin Filling

• 1 ½ cups pumpkin puree
• 1 tbsp nutritional yeast
• 1 tsp nutmeg
• 1 tsp sea salt or to taste
• 1/4 cup plain breadcrumbs
• Pepper to taste

Sage Butter

• 8 tbsp vegan butter we suggest Miyoko’s or Earth Balance
• 1/2 cup chopped pecans
• 2 fresh sage leaves
• Salt to taste
• Pepper to taste

Instructions
For the Pasta Dough

1. Mix the flour and salt on a clean dry surface or in a large mixing bowl until combined and make a well in the center of the flour.
2. Pour the water in the well and mix the flour and water together with your hands until it forms a solid ball. Add more water/flour if needed.
3. Knead the dough on a well-floured surface for 10 minutes. Split the dough into four balls of dough and cover three of them with plastic wrap.
4. Roll out one segment at a time. Stretch the dough out until it’s thin, approximately 1/16th of an inch thick. Cut the pasta in strips for linguini, or any shape you like.
5. Bring a pot of water to a boil

For the Pumpkin Filling

1. In a large bowl, stir the 1 ½ cups pumpkin puree, 1 tbsp nutritional yeast, 1 tsp nutmeg,  1 tsp sea salt, or to taste, 1/4 cup plain bread crumbs, and pepper to taste until completely combined.
2. To Make the Ravioli
3. Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through.
4. Drop 1 to 2 tsp (depending on the size of ravioli you wanof filling on the edge of the dough, leaving and inch of space between the edge and each dollop.
5. Fold the dough over the filling and press the ravioli press over the center to cut out the individual pieces of the ravioli.
6. If you don’t have a press, use a sharp knife. Use the tines of a fork to press the edges down so the pasta sticks together.
7. Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon.

For the Brown Butter Sauce

1. Heat a skillet on medium heat. Add the 8 tbsp butter, 2 sage leaves, ½ cup chopped pecans, and pepper. When the butter melts and begins to bubble, continuously whisk until it becomes golden brown. Remove from the heat and drizzle over the ravioli.
2. Enjoy!

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