Happy Fall everybody! To celebrate the season, a friend of mine and I made these amazing pumpkin ravioli. They were a lot of work to make because there are so many steps (making the dough, making the filling, assembling the ravioli, cooking the ravioli, frying the ravioli, and making the sauce), but they were SO worth it. Next time I’ll probably just make the filling because it is KILLER. Probably the best ravioli filling I have ever had. It is sooooo cheesy and rich and just plain addictive! If you want the full recipe for these babies, head over the hot for food’s blog. They have so many amazing recipes, and I want to make them all. I posted the recipe for the filling down below. This would go great over some regular pasta, and I think that is what I’ll eat the left over filling with. Anyways, try these out. You will NOT be disappointed!!
Pumpkin (Cheese) Filling Recipe
1 cup pumpkin puree
1/3 cup raw cashews, soaked for 30 minutes
1/3 cup nooch
1 tbsp tomato paste
1 tbsp lemon juice
3 garlic cloves
1/2 cup vegetable stock
1 tsp sea salt
1 tsp sage
1 tsp dried basil
1 tsp nutmeg
1/2 tsp pepper
Blend all ingredients together until smooth. Use on top of pasta or to fill your raviolis.
abbysveganrecipes 
So much great flavor going on in that ravioli. Great work! (:
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Looks delicious! Actually was looking on Pinterest for pumpkin ravioli over the weekend – I’ll have to add this to the list!
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Definitely do!! It is sooooooo good!
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Great !!!!
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