Easiest Cheesy Pumpkin & Sage Ravioli

Luscious pillows of ravioli bursting with fall flavors of cheesy pumpkin, sage, and other autumn spices that warm and excite the senses.

Wheat-free Ravioli from scratch in under 30 minutes? Um yes, please!

Read the research below to learn the science behind each ingredient and why it was selected, or just jump to the recipe!

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Recipe Overview

Pair the ravioli with one of my suggested pasta sauces 🇮🇹:

The Menu

Gluten-free, salt-free, oil-free! Fight’s disease. Vegan, WFPBnO, healthy whole food ingredients, and backed up by the latest medical and scientific health data research.

Ravioli, like all dumplings, pierogies, and other types of filled dough are one of the top 10 things that make even the coldest and wettest autumn days seem worth it all.

Slicing into the side of a plump ravioli that bursts out little ribbons of its fluffy filling with its firm, yet soft and chewy, noodle texture is a thing of absolute ecstasy and unspeakable enjoyment. And I haven’t even had the first bite yet!

Allergy Friendly – Top 8 Allergy Free

As usual with all the recipes:
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

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Nutrition Facts Table

⭐The Full Cheesy Pumpkin & Sage Ravioli⭐

Easiest Cheesy Pumpkin & Sage Ravioli

Chef Rob

Warm and seasonal luscious ravioli from scratch in 20 minutes.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 2 minutes mins

Total Time 20 minutes mins

Course Comfort Food, Dinner, Main Course

Cuisine Italian

Servings 1 people

Calories 417 kcal

Equipment

• 1 Spice / Coffee Grinder
• 1 Rolling Pin (or a soup can, water bottle, hard round fruit, wax paper & books, etc.)
• 1 Bowl to mix the cheesy pumpkin sage fillling

Ingredients

  

Pumpkin & Sage Filling

• 1 cup pumpkin puree
• ¼ tsp nutmeg
• ½ tsp sage
• ½ tsp onion powder
• 2 tsp garlic powder
• 2 tbsp pumpkin seeds
• 2 tbsp flax seeds
• 2 tbsp nutritional yeast
• 2 tbsp tahini
• 2 tbsp white wine vinegar

Extra heavy oat milk

• 3 tbsp oat flour
• ¼ cup water

Ravioli Dough

• ½ cup oats
• 2 tbsp chia seeds
• ¼ cup water

Instructions

 

Cheesy Pumpkin Sage Filling

• Blend all dry ingredients in your spice grinder until there are no large bits of seeds. Gently mix, or fold, the wet ingredients into the dry mixture until fully mixed. Place in the refrigerator while we make our dough.
  

Ravioli Dough

• Grind the dry ingredients for the dough in the spice grinder then mix the wet ingredients into the dry and mix it well with a spoon until a ball forms.

  Flour your hands and roll and knead the ball of dough in your hands until it's smooth and uniform looking.

  Use your rolling pin (here I'm using a large steel water bottle) and roll the dough to make a large flat sheet, about 2mm or 1/16th of an inch thick and roughly 40cm, or 16 inches, long and half as wide as it is long.

  Now slice your sheet, vertically, right down the center so you get two long strips of dough that are roughly about 20cm/8 inches, wide.
  
• Next, place a round dollop of the ravioli filling towards one side of each strip of dough, with a small gap between each dollop. You should get 8-12 raviolis.

  Now fold the dough over top so the filling is sandwiched between the dough, like a long meatball sub. This is where I suggest you make light markings so you know where each ravioli ends and begins.
  
• First use your fingers to seal each sheet of dough. Then I use the backside of the knife blade (the blunt side) to press down and seal the dough between each ravioli.
  
• Next, use the blade of your knife to cut each ravioli apart between the sealed gap.

  Boil until they float, then quickly strain and blanch (soak) them in ice-cold water to increase the resistant starch and bite. Toss with your favorite sauce.

  (Pro Tip: lay an individual ravioli flat on your palm and gently place your other hand on top, like praying, and gently press down on the ravioli to give it a professional look by making the filling more even and shaped.)
  

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🧂If you absolutely must add salt then try to add it to taste, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

Tips for Making Perfect Raviolis

• Try not to add too much flour when rolling out your dough. It will dry it out faster.
• Make sure your filling is nice and cool/chilled so it will stay where you put it.

Ravioli Variations and Customizations

• Sweet Potato: replace the pumpkin puree with mashed yellow or purple sweet potatoes.
• Spinach & Mushrooms: remove the pumpkin and add sauteed mushrooms and spinach.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

My 5 Biggest Problems with Plant-based Alfredo Recipes:

• All of them require a high-speed blender.
  
• They usually use cashews, which are expensive, not allergy-friendly, and require soaking overnight.
  
• Some use tofu which is also not allergy-friendly either and can have a strange texture.
  
• Many use vegan butter, coconut oil, vegan yogurt, or other heavily processed or unhealthy ingredients.
  
• They use miso paste which is also a soy product like tofu, or they add salt.

So this recipe takes less than 10 minutes and uses only a spice grinder. The main ingredients are dried oats, dried yellow split peas, tahini and nutritional yeast.

The Tricks I Used for Ravioli

The Dough

The real trick I realized with this dough is to blend the chia seeds with the oats so they are evenly distributed. This way you have a “just add water” dough that will form very quickly and requires no resting time.

30 seconds to a minute of kneading and the dough should be ready to rollout. No resting, no cooling. Simply flour your surface and roll the dough out. Easy.

The Filling

We get the cheesy flavor from the pumpkin seeds, tahini, and nutritional yeast.

The extra heavy oat milk and white wine vinegar give the filling a velvety texture that gives a warming feeling from the nutmeg and sage.

Kitchen Hacks & Tips

1. No rolling pin? Try a water bottle, a soup can, a very round melon or grapefruit, etc.
2. Try to work and roll out your dough as soon as possible since it will start to dry out from sitting and the flour you use when rolling and hand-kneading to avoid sticking.
3. If your dough is dry and won’t seal try wetting a finger with some water and using that as a glue to help seal any stubborn edges.

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Easiest Cheesy Pumpkin & Sage Ravioli