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Pumpkin Stuffed Ravioli Recipe (with Video)

Fish-free, Sesame-free, Intermediate

Discover our Pumpkin Stuffed Ravioli Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


- 1 c raw cashews
- 1 c vegetable broth
- 1 roasted garlic bulb
- 0.5 tsp Salt
- 2 tbsp Fresh thyme
- 1 c Chickpea flour
- 2 tsp psyllium husks
- 0.5 c arrowroot powder
- 1 tbsp ground flax
- 0.5 tsp Salt
- 0.333 c water, adjust as needed
- 1.5 c pumpkin purée
- 0.5 c vegan ricotta
- 0.25 tsp garlic granules
- 0.125 tsp Pepper
- 0.25 tsp Ground cinnamon
- 0.5 tsp Salt
- Substitute 2 tsp dried thyme for fresh thyme
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Prepare the Sauce
1. Combine all ingredients except for thyme in a high-speed blender. Blend until smooth.
2. Add to saucepan and heat and add thyme.
Prepare the Filling
1. Combine all the ingredients in a mixing bowl.
Prepare the Dough
1. Combine dry ingredients in a bowl.
2. Gradually mix and add water until the dough comes together.
3. The dough should be a soft playdough-like consistency.
4. It’s okay if it’s slightly sticky, it shouldn’t remain sticky after it has rested for 15 minutes.
5. Set in a bowl and cover with a damp towel.
6. Using a rolling pin or pasta maker, roll the dough out to 2mm in thickness.
7. Using a cookie cutter or other round tool cut 3-inch circles.
8. Add filling to the center of half of your circles.
9. Use your finger to rub water around the edge of the dough circle and place another dough circle on top.
10. Pinch around the circumference of the ravioli to seal.
11. Repeat to complete all your ravioli.
12. Make sure to keep a damp paper towel over the top of the dough and completed ravioli as you work, so they don’t dry out.
13. Bring a pot of water to a boil.
14. Add your ravioli to the pot and simmer for 5-10 minutes or until all the ravioli float to the top of the water.
15. Add ravioli to your serving plate, drizzle sauce over top and garnish with fresh thyme.
16. Enjoy!

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