‘Cheesy’ Pumpkin Ravioli

3.6 (10 reviews)

‘Cheesy’ Pumpkin Ravioli



  • 2 Tbsp. vegan butter
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cumin
  • Dash white or black pepper
  • 1/2 tsp. sea salt
  • 1/4 cup ground cashews
  • 1 cup pumpkin purée
  • 8 fresh premade lasagna sheets (make sure they’re vegan!)


  • Melt the vegan butter in a saucepan over medium heat. Add the nutmeg, cinnamon, cumin, pepper, sea salt, and cashews and stir until well combined. Add in the pumpkin purée and continue stirring and mashing until the consistency resembles that of mashed potatoes.
  • Lay the fresh lasagna sheets on a flat surface and place a dollop of the pumpkin-cashew mixture every 2 inches. Lay another lasagna sheet on top and press down around the filling. Cut into squares, using a fork to seal the edges.
  • Gently add to a pot of boiling water and cook for 15 minutes.
  • Serve with your favorite sauce for the perfect pumpkin dinner!

Makes 4  servings

Rated 3.6/5 based on 10 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind