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These savory pumpkin ravioli are filled with homemade tofu ricotta and topped with a hazelnut tarragon butter spiked with garlic. You can easily up the sweetness by adding a bit of maple syrup to the tofu ricotta prior to stuffing the ravioli. The dough does require some elbow grease, but the 7-8 minutes of kneading is so worth the end result. This would be a beautiful starter, either plated or served buffet style. The best part is, they can be made well in advance.

Pumpkin Ravioli With Hazelnut Tarragon Butter [Vegan]

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12-14 ravioli

What Ingredients Do You Need To Make Pumpkin Ravioli With Hazelnut Tarragon Butter [Vegan]

For the Ravioli Dough:
  • 2 1/2-2 3/4 cups all-purpose flour or white spelt flour, plus more for dusting
  • 1/2 cup water
  • 1/2 cup pure pumpkin purée
  • 1 tablespoon olive oil

For the Filling:

For the Hazelnut Tarragon Butter:

  • 1 tablespoon fresh tarragon, leaves removed from stem
  • 2 tablespoons vegan butter
  • 1 garlic clove, pressed or finely minced
  • 3 tablespoons hazelnuts, roughly chopped
  • 1 tablespoon pumpkin seeds

How To Make Pumpkin Ravioli With Hazelnut Tarragon Butter [Vegan]

To Make the Ravioli Dough:
  1. In a medium bowl combine 2 cups of flour, water, pumpkin purée, and olive oil. Mix with your hand or a wooden spoon until combined.
  2. Turn out onto a well-floured surface and knead in the remaining flour to prevent dough from sticking; 7-8 minutes. Cover and allow to rest for 15 minutes.

To Make the Filling:

  1. Mix the tofu ricotta with salt.

To Make the Hazelnut Tarragon Butter:

  1. Toast hazelnuts in a medium sauté pan over medium-low heat until fragrant. Add butter and melt.
  2. Remove the tarragon leaves from the stems and place in the butter along with the garlic.
  3. Continue cooking on low to allow the oils from the tarragon to infuse the butter; keep warm until ready to use.

To Make the Ravioli:

  1. On a well-floured surface with a floured rolling pin, roll dough out double the width of your ravioli stamp (you can also use the open end of a glass to stamp ravioli). Roll out to your desired thickness — about 1/4-inch to an 1/8-inch, thick enough that when you handle the ravioli the dough will hold up. Use as much flour as needed to prevent the dough from sticking to your work surface and rolling pin.
  2. Imprint the top and bottom of the dough with the ravioli stamp; 12 mirror images.
  3. On the bottom "stamp" place a little less than 1 tablespoon of filling in each "stamp".
  4. Fold over the top layer over the bottom so each top and bottom stamp line up.
  5. Using the ravioli stamp, re-stamp over each ravioli, sealing the final ravioli.
  6. Transfer to a parchment lined plate or baking sheet in a single layer.
  7. Bring a pot of water to a boil - working in batches, three or four at a time boil ravioli for 3-4 minutes each batch.
  8. Transfer cooked ravioli to the tarragon butter pan and continue cooking ravioli in batches.
  9. Toss the cooked ravioli in the tarragon butter - plate each serving and sprinkle with pumpkin seeds.


Ravioli can be frozen. Prepare ravioli as recipe follows, omitting the cooking step. Freeze ravioli on the baking sheet, then transfer to a freezer-safe container or freezer bag. When ready to cook, remove frozen ravioli and cook in boiling water for 3-5 minutes.

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