How to make Vegan Pumpkin Mushroom Ravioli


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Impress your guests with these delicious homemade ravioli made with egg-free pasta dough and creamy pumpkin mushroom filling.

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And for a crunchy finish top them with some roasted nuts.

Step 1

Dice the pumpkin into small chunks, season them with oil, salt, and pepper, and then roast them for 25 minutes at 180°C (355°F).

Step 2

In a bowl, mix the ravioli pasta ingredients until they come together into a dough. Knead it for 5 minutes until smooth and elastic.

Step 3

Roll the ravioli dough into a ball, wrap it in cling film, and let it rest at room temperature for 30 minutes.

Step 4

Add sliced mushrooms, thyme sprigs, and skin-on garlic cloves to the baked pumpkin. Put back in the oven and roast all for 15 more minutes.

Step 5

Blitz mushrooms, pumpkin, peeled garlic cloves, and nutritional yeast in a food processor.

Step 6

Roll out one half of the pasta dough into a very thin sheet.

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Step 7

Use a 6cm (2.5 inches) cookie cutter to mark circles on the pasta and put 1 teaspoon of pumpkin pureé in the centre of each circle. Then, wet the edges with water.

Step 8Part 1

Roll out the other dough into a thin pasta sheet and drape it over the other one to cover the filling.

Step 8Part 2

Then, use the same cookie cutter to cut out the ravioli discs.

Step 9

Remove the excess dough and use it to make more ravioli. Transfer the prepared ravioli to a tray lined with baking paper.

Step 10

Bring a large pot of salted water to a boil, add the ravioli and cook them for 2-3 minutes.

Step 11Part 1

To serve, sizzle some olive oil in a pot with chopped hazelnuts and mashed pumpkin.

Step 11Part 2

Drizzle the sauce over the ravioli and garnish with roasted mushrooms, fresh thyme, nutritional yeast, and cracked pepper.

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