Pumpkin Ravioli with Toasted Pine Nuts and Brown “Butter” Sauce

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Earlier this week while getting my blog all set up for the transition I took some time to reorganize my recipe page. I learned I have a huge hole in my repertoire… ENTREES!!!

Sadly the reason why it is that way is because what I eat for dinner is so simple most nights and not worth mentioning! I usually eat veggies cooked one way or another, egg white wraps or one of my many soups that I made a day or two ahead.  But there are some days, every now and then, when spending some time on a nice fancy dinner sounds like fun. My pumpkin ravioli recipe is just what you need for that kind of night. The flavors of the ravioli melt in your mouth with the browned butter sauce and the pine nuts add the perfect touch of crunch. To be honest this is probably one of my finest masterpieces!

AND an extra plus is that you can freeze your extra ravioli and have a great homemade meal within 10 minutes another night! BAMMMM! I double Freezer bagged mine.

Finding vegan wonton wrappers is about the most difficult task for this recipe. If you have an asian grocery store check there first. Most likely your local grocery store will not have them. If you find dumplings wrappers those will work well too.

In all honestly the idea of making homemade ravioli sounds much more complex than it actually is… especially when you take the quick step and buy wonton wrappers!

On the flip side of me bragging out this masterpiece, halfway through my hopes were dashed when I wasn’t in love with the taste of the pumpkin filling. But I forged ahead anyways to see what the end result would be like. I sure am glad I did!

Ok here we go!

Pumpkin Ravioli with Toasted Pine Nuts and Brown Butter Sauce- Vegan:


1 Can Organic Pumpkin NOT the Pie Filling Kind

1 Cup Firm Light Tofu

1/2 Teaspoon Nutmeg

1 Teaspoon Pumpkin Pie Spice

1 Teaspoon Sage Chopped Finely

1 Teaspoon Rosemary Chopped Finely

2 Tablespoons Maple Syrup

Salt to taste


1/2 Cup Vegan Butter Spread

1/Cup Pine nuts

Drizzle Of Balsamic Vinegar

1 Package of Vegan Wonton Wrappers or Dumpling Wrappers


1) In a small sauce pan add your filling ingredients except salt. Cook on medium until your ravioli filling becomes fragrant. This should take 5-8 minutes. Let cool for a few minutes.

2) Transfer filling into at least a 4 cup food processor. Process until you get a smooth and even consistency. At this point give your filling a taste, add salt if desired.

3) Now your ready  for the fun part, filling your ravioli! Set out about 3 plates to let your ravioli dry and get in their shapes. Use one big plate to do your work on. Have a small glass of water handy to your workplace. Water is what will “glue” the layers together!

4) Start with 2 squares of wonton wrapper. place one flat on your plate and add about 1 tablespoon of your filling.

5) Place the top layer on top of your ravioli and use water to seal the edges. I also used a square cooking cutter to give the sides an extra firm press after I sealed them with water.

6) Place them one by one not touching each other on a plate to dry, this firmly seals the sides together.

7) Keep working your way through until you get done with that you want. About 4 ravioli is a good size serving but if your hungry make more per person. Remember you can freeze your leftovers once they dry! You can also freeze the filling and thaw it to make fresh ravioli another day.

8) When you are drying the ravioli make sure to flip then over at least once to dry both sides.  It should only take about 10 minutes to dry unless you used a lot of water.

9) Sauce time! Toast your pine nuts on medium in a skillet. At the same time boil water on the stove in a pot for the ravioli.

10)When pie nuts are toasted(about 4 minutes) and water is boiling you are ready for the next step. Add “butter” to the skillet and 4-6 ravioli at a time to the boiling water, depending on how big your pot is…

11) The ravioli only take about 5-6 minutes and you can pretty much leave it alone while it cooks. Continue to cook your ravioli until you have all of your servings done.

12) Make sure to stir your “butter” often and not let it burn. This should take about 8 minutes. When done simply turn the burner off, it will stay hot long enough to finish boiling your ravioli.

13) Serve your Ravioli on a plate drizzled with the pine nut and brown butter sauce and a quick shake of balsamic vinegar.

Serve this meal with a side salad  and veggies!

As for the servings in the freezer, boil that up whenever you feel like a quick homemade satisfying meal!

What is the last homemade meal you knocked out of the park? I wanna hear details! :)

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About rebacox

Pseudo athlete and vegan, learning to love all the imperfections in life. Follow me in my journey, training for races (a half marathon in all 50 states to be exact) and my adventures in the kitchen!
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