Hallo Lovelies, after all those fig recipes I shared in the last posts I thought it was about time to move on to another seasonal classic: pumpkin. I love it in all his varieties and I'm planning to share some different recipes over the next weeks to show how versatile it is.

So when my mum visited last week we were looking forward to spent some time together in the kitchen. We love to cook and create new things, even though we don't always agree about the styling. I definitely inherited my love for cooking and baking from her. Even at a very young age she let us help in the kitchen and I even remember our first kids cooking book.

We both are not the easiest persons when it comes to food and often have been disappointed by restaurants. Happened a lot that we think: would have been a better decision to stay home and cook ourselves, we are definitely no easy guests :-).

So the plan was to cook a recipe with pumpkin and also something with sage, since we have a big bush in the garden. So we decided to make a bit of a classic: Pumpkin Ravioli with sage butter - but a vegan version. I love that combination  and without praising ourselves too much,  it really turned out delicious and I'm happy to share the recipe with you today:

5 from 1 vote

Vegan Pumpkin ravioli with sage butter

drucken pinnen


  • 300 gr durum wheat semolina
  • 50 gr flour we used spelt
  • 1 TL salt
  • 1/2 TL tumeric
  • 4 TL olive oil
  • 170 ml water
  • 1/2 shallot
  • 1 garlic glove
  • 5 sage leaves
  • 7 Tbsp pumpkin raw, in small cubes
  • 2 dl white wine
  • 3 Tsp vegan creme fraiche
  • salt
  • pepper
  • paprika
  • some chili


  • Mix all ingredients and knead into a dough. Let rest for some time, the semolina will expand a bit more.
  • Shop shallots and garlic and roast in a pan with some olive oil.
  • Add the minced pumpkin and the sage leaves (cut them in strips), roast gently for 5 more minutes.
  • Add the wine and let simmer for 5-10 minutes until the pumpkin is soft.
  • Season to taste with the spices and mix in the vegan creme fraiche.
  • Set aside and let cool down.
Instructions for the RAVIOLI:
  • After ca. 2-3 hours of rest, roll out the dough very thin on a floured worktop.
  • Cut out circles, add some filling in the middle, fold and press the edges firmly together with your fingers.
  • Add the ravioli pattern on the edge with a fork, also to make sure, the filling won't get out while cooking.
  • Heat salt and water in a pan, add the ravioli and let cook (water should not be bubbly) for 5-7 minutes. The ravioli will float on top when they are done.
  • For the sage butter, use ca. 50 gr of vegan butter and heat it in a pan. Add small sage leaves and let simmer until the leaves a brown and crispy.
  • Serve with vegan parmesan, roasted tomatoes and fresh pepper!

The flour with durum what semolina was easy to work with, just make sure roll out the dough thin enough so the Ravioli won't taste too doughy. To cut out the round Ravioli, we just used a simple metal ring, which had the perfect size.

For the typical Ravioli rim, we used a fork. This also assures that the filling won't run out while cooking, which would be such a pity.

We actually have been very happy how pretty the Ravioli turned out - even before cooking them. vegane Kürbisravioli

We decided to combine them with an easy sage butter, so you can still taste the filling with pumpkin and wine. The sage goes so well with the pumpkin and the buttery taste (even if it was vegan butter). The tomatoes are just quickly roasted in olive oil to be a bit more aromatic.

vegane Kürbisravioli

Served with vegan parmesan, more fried sage and fresh pepper. We definitely celebrated the meal, ignored the chaos in the kitchen and enjoyed it to the very last fork. It was that kind of dish that you never want to end - do you know this feeling? I'm pretty sure it wasn't the last time I made these ravioli and it's worth the effort for sure.

Kürbisravioli mit Salbei-Butter

Whats your favorite pasta filling? Already thinking about what to make next, maybe something with mushrooms and chestnuts. Or figs again?! 🙂

Love, Verena

*Pictures and styling is inspired by one of my favorite blogger colleagues Kati www.blackwhitevivid.com. 

This post is also available in: deutsch


Rosa says:

What flour would you recommend if making pasta gluten-free?

Verena Frei says:

I’m sorry I have no experience with gluten free flour. Where are you living?

[…] you seen my other pumpkin recipes here and […]

I was just talking with my roommate the other day about how much I love raviolis, specifically pumpkin, and how I’m sad I can’t eat them anymore since I’m now dairy-free. This is exactly what I needed to come across to be excited about pasta again!

Verena Frei says:

Aw thank you for your lovely comment Arica! I’m happy you found the recipe and I’m sure you will love them!
Let me know when your tried them.

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