Vegan Pumpkin Wonton Ravioli
These Vegan Pumpkin Wonton Ravioli are the perfect Fall dinner. Made simple by using wonton wrappers and served up with a brown butter sage sauce!
It is the official start of October recipes and yes, there is going to be a lot of pumpkin going on around here. But we’re starting with my absolute favorite! These pumpkin ravioli are probably one of my favorite things I’ve made, like, ever. I had to do a happy dance around my kitchen after making them. We are keeping things simple by using wonton wrappers (rather than making a dough from scratch). And don’t get me started on the sauce. You just need to try these!
How to Make Pumpkin Ravioli
Like I said, these ravioli are the best because we are using wonton wrappers instead of making pasta dough from scratch. I know this isn’t the true Italian way, but sometimes shortcuts are nice. And I love the delicate texture of the boiled wonton wrappers.
The filling is a combo of canned pumpkin, vegan parmesan, chives, salt, pepper & some melted butter, garlic & fresh thyme. Give this a toss in a large bowl.
I used square wonton wrappers, but you could also use round – you can find wonton wrappers in the refrigerator section at the grocery store.
Lay one wonton wrapper on a clean surface. Add about 2 teaspoons of filling to the center, wet the edges with water and place another wonton wrapper on top. Press to seal the wrappers, getting any extra air out. I like to place the finished ravioli on a parchment-lined baking sheet.
How to Make Vegan Brown Butter Sage Sauce
Now, while the ravioli are amazing on their own. This brown butter sage sauce takes them to another level. And it is incredibly easy to make.
Melt some vegan butter in a skillet over medium heat. The butter will foam up and then it will settle and start to brown. As soon as you start to notice some brown bits in the bottom of the skillet toss in the fresh sage leaves and let them crisp up. Cook for another minute or two, then immediately remove from the heat.
The key to brown butter sauce is to not let it cook too long. If you leave it over the heat too long it will burn. So be sure to keep an eye on it.
How to Assemble
When you are ready to eat, bring a pot of water to a boil. Add the ravioli a few at a time so that the pot isn’t overcrowded. They only need to cook for 1-2 minutes, or until the wonton wrappers are translucent and they float to the top. Use a slotted spoon to transfer to plates and top with the brown butter sauce.
I recommend only cooking what you plan on eating. The rest of the ravioli can be placed in the freezer (on the baking sheet) until fully frozen. Transfer the frozen ravioli to a freezer-safe container. No need to thaw before reheating – you will just need to boil for an extra minute or two.
These ravioli are a Fall dinner must! They are savory, delicious and the perfect dinner to impress a friend, spouse or a crowd.
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made these Vegan Pumpkin Wonton Ravioli I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Pumpkin Wonton Ravioli
FOR THE RAVIOLI
FOR THE SAGE BUTTER SAUCE
- 6 tablespoons vegan butter
- 6 fresh sage leaves
- Melt 2 tablespoons vegan butter in a skillet over medium heat. Add the garlic & thyme and cook for about 2 minutes – stirring frequently. Remove from the heat.
- Combine the rest of the ravioli ingredients in a mixing bowl and pour in the butter/garlic mixture. Stir to combine.
- Line 2 large baking sheets with parchment paper. Lay one wonton wrapper on a clean surface. Add about 2 teaspoons of filling to the center. Brush the edges with water and place another wonton wrapper on top. Press the edges to seal, being sure to press out any air bubbles. Place on the baking sheet and repeat with the remaining ingredients.
- To make the brown butter sauce, melt the butter in a skillet over medium heat. The butter will start to foam and then it will settle. Once you start to see some brown bits form in the bottom of the skillet, add the sage leaves and cook for another minute or two – the butter should be golden brown and the sage should be crispy. Remove from the heat immediately.
- Bring a large pot of water to a boil. Add a few ravioli at a time and cook for 1-2 minutes, or until the wonton wrappers are translucent and they float to the top. Remove with a slotted spoon and plate. Top with the brown butter sauce and serve.
These were absolutely amazing!!!! So savory! 😊
Thanks so much!
I’m just curious , what kind of vegan butter do you use?? Your recipes look delicious !
Thanks Jenny! I usually use Earth Balance!
this was super fun and pretty easy to make and really delicious! only question i have: is there any way to make the butter sauce more sage-y? I put them in and waited till they crisped up but feel like the sage didn’t quite take to the butter sauce. really loved this recipe though!
You could add a pinch of ground sage!