Food & Recipe of the Month: Pumpkin Ravioli


October 21, 2019

Care of Andrea Howe of 

I bet you thought pumpkin season was over, but not yet! Pumpkins are such a versatile vegetable and are packed full of beneficial nutrients. They are a great fall staple to incorporate into your diet.

Pumpkins are known for their rich orange colour. This comes from the powerful antioxidant beta-carotene which our body converts into vitamin A. This antioxidant is able to stabilize free radicals from damaging our cells. Free radicals are toxins found in our environment from pollution, smoking, alcohol, and more. Free radical damage can cause advanced aging as well as certain diseases and cancers. Vitamin A is a fat-soluble vitamin that is essential for our bodies. It is known for maintaining adequate vision, as well as strengthening our immune system. Studies show that high amounts of vitamin A in our body can reduce risk for certain cancers including lung, bladder, and cervical.

Additionally, pumpkins are rich in vitamin C, another powerhouse antioxidant. Vitamin C is known to increase white blood cell protection, strengthening our immune system as well as aiding in skin and bone repair.

Pumpkins just may be the perfect food to give you all the nutrients needed to fight the autumn flu. This powerhouse vegetable can be used in sweet and savoury dishes. It is typically famous for
pumpkin pie, but can also be added to muffins, cheesecake, salads, or pasta.

Try this delicious Pumpkin Ravioli for a warm, hearty, nutritious meal.

Pumpkin Ravioli
– 3 cups flour
– 1 cup warm water
– 1 tsp turmeric
– pinch of salt

– 1 cup pumpkin puree
– ½ block medium-firm tofu
– 3 tbsp nutritional yeast
– 1 tbsp lemon juice
– 1 tsp miso paste
– 1 tsp salt
– 1 tsp sage
– ½ tsp white pepper
– pinch of nutmeg
– water (add 1 tbsp at a time if too thick, should not be runny)

Garlic Butter Sauce
– ¼ cup vegan butter
– 2 cloves garlic, minced
– ¼ cup dry white wine (optional)
– salt and white pepper

1. Prepare the dough by combining flour, salt, and turmeric in a bowl. Slowly add the water until it comes together with a fork. Knead the dough on a floured surface until firm and bounces back (5-7 minutes). Let rest for 30 minutes.

2. In a blender or food processor, add all filling ingredients, except water, and blend until fully combined. If it is too thick and not blending, slowly add water until it comes together. Place in fridge until ready.

3. Cut dough into 4 even pieces and roll each out until 1/8” thick (can go thinner or thicker depending on preference). If you have a pasta roller, use the thinnest setting. Try to cut the dough into an even rectangle.

4. Place ½ tbsp. of the filling about 3” apart. Place another layer of dough on top and cut with a pizza knife. Use a fork to press the sides down to ensure no filling leaks out.

5. At this point, you can freeze them until ready to use, or place small batches (7-8) of raviolis into boiling water for 3 minutes.

6. While cooking, add sauce ingredients to a pan on medium heat, and cook until garlic is translucent and the alcohol has cooked off. Add raviolis to pan and toss together with the sauce.

7. Top with fresh sage, parsley, or vegan parmesan.

Filed under: elifelines Food of the Month News News from the Toronto Vegetarian Association Nutrition Uncategorised Vegan & Vegetarian Recipes