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. Versatile goes as far as raw butternut sticks on a vegan pumpkin pizza, where vegan sour cream takes the place of the tomato sauce.
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:
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. Pumpkin ends up in doughs of every kind here, and in my pumpkin baguette from spelt and rye the puree lends the crumb its color and a whole extra portion of vegetables.
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. 
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.
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.
Whats your favorite pasta filling? Filling pasta stayed a habit around here, and for my rolled up pumpkin lasagne I traded the ravioli circles for lasagne sheets wrapped around pumpkin, spinach and vegan feta. Already thinking about what to make next, maybe something with mushrooms and chestnuts. Or figs again?! :-)
If you love these pumpkin ravioli, there is plenty more waiting in my autumn kitchen: for a cosy baked dish I adore my autumn lasagne with pumpkin, on busy days my pumpkin curry with chickpeas and mie noodles warms you right up, and if you fancy something to spoon, do try my autumn minestrone with pumpkin and chestnuts – that chestnut idea has been on my mind for a while. I would be so happy if you gave the ravioli a go, and I can't wait to hear your feedback.
**Pictures and styling is inspired by one of my favorite blogger colleagues Kati www.blackwhitevivid.com. *
