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5 from 1 vote

Vegan Pumpkin ravioli with sage butter



  • 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!