Vegan cheater’s pumpkin ravioli

Traditional pasta connoisseurs look away; this is a basic bitch ravioli made using wonton wrappers, and takes under 30minutes to make.


  • ½ small pumpkin, cubed and roasted
  • 1tsp mixed dried herbs
  • Salt and pepper to taste
  • 4tbsp almond feta
  • 50mls aquafaba (chickpea brine – strain the liquid out of a can of chickpeas)
  • 16 wonton wrappers (round or square)
  • 1-2tbsp olive oil


  • Using a fork, mash the roasted pumpkin and almond feta until fairly smooth (or pulse together in a food processor)
  • Mix in the herbs, salt and pepper, then divide the mixture equally into eight
  • Spread out eight of the wonton wrappers. Spoon a portion of the filling onto each wrapper, and brush the edges with aquafaba.
  • Brush the rest of the unused wrappers with aquafaba and place on top of the pumpkin topped wrappers, pressing down firmly so the wrappers stick together
  • Bring a large pot of water to the boil and boil each ravioli for five minutes
  • Using a strainer, drain each ravioli (be gentle as they break easily) and lightly coat in olive oil (prevents them from sticking together).
  • Serve with pesto or sauce of choice


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