Popular Conditions & Diets
Ingredients
12
Time
1h
Serves
2
Recipe by Megan Horsley
Ingredients
12
Time
1h
Serves
2
Vegetarian
Gluten-Free
2 cups
Gluten-Free Flour
4
Large Eggs
1 1/2 tsp
Himalayan Pink Salt
2 1/2 cup
Water
1 large
Garlic Clove
minced
1 1/2 Tbsp
Avocado Oil
1 1/2 cups
Pumpkin Puree
2 Tbsp
Fresh Sage
minced and divided
1/2 tsp
Ground Cinnamon
1/4 tsp
Fresh Thyme
1 tsp
Maple Syrup
2 Tbsp
Vegan Butter
1
In a food processor, pulse the flour with the eggs and ⅓ of the salt until a dough starts to form. You may need to use water to help bring the dough together by slowly streaming the water into the food processor while pulsing.
2
Lightly dust a cutting board with flour and roll out the dough in a rectangular shape about ⅛ inch thick—the thinner the dough, the better the result. Then, using a ruler, measure out 2-inch x 2-inch squares of dough, or use a cookie cutter of equivalent size. You should have about 40 pieces in total and can reuse the cuttings by reforming the dough and re-rolling it to make this quantity. Leave the dough lined up for ease of filling.
3
Saute the garlic with 1 tablespoon of avocado oil until fragrant. Add the pumpkin, 1 ½ tablespoon of sage, cinnamon, thyme, maple syrup and ⅓ of the salt and saute for a few minutes, or until the sage and thyme are fragrant. Set aside to cool slightly.
4
Using a teaspoon, scoop out the pumpkin mixture and place one teaspoon on half of the dough pieces. Use a bit of water to wet the outside edge of the dough before placing the other pieces on top to make your ravioli. Use a fork to crimp the edges to ensure no filling leaks during the cooking process.
5
Bring two cups of water to a boil and add the remaining salt. Gently place the ravioli into the water and cook until they float to the top, about three to five minutes. You will likely need to work in batches.
6
In a separate large pan, melt the butter and add the ravioli. Remove the ravioli and add the remaining oil and sage to the pan to make crispy sage as a garnish. Plate the ravioli with the crispy sage and enjoy!
7
Substitutions: No gluten-free flour: use regular all-purpose flour. Not dairy-free: use regular butter.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
