This intensely rich vegan pumpkin pasta is an essential fall-inspired cozy meal that you can make this thanksgiving!


Vegan Squash Ravioli with Baby Broccoli and Sausage



  • 2 packs Rising Moon Butternut Squash Ravioli
  • Olive oil
  • 1 pack of your favorite sausage (lots of great plant-based options out there!)
  • 1 onion, diced
  • 2 small bunches baby broccoli (or broccolini or broccoli rabe) – steamed until tender
  • 1/4 cup your favorite pesto
  • 1 teaspoon minced garlic
  • Mirin rice wine or white wine
  • 1 Tablespoon currants
  • 1/2 teaspoon sea salt
  • Black pepper to taste
  • 1/4 cup toasted pine nuts


Precook the ravioli according to package directions. Rinse and drain, then toss with a little olive oil and set aside. Slice the sausage on a diagonal and pan fry over medium heat in a little olive oil until lightly browned and crispy on the edges.

Add 1 Tablespoon olive oil to a pan over medium heat. Add the onion and pinch of sea salt. Cook for a few minutes then add the garlic. Add the baby broccoli. Add remaining sea salt and pepper. Add the sausage and cook for a few minutes. Add the ravioli and currants and cook a few more minutes. Add the pesto and stir gently to combine.

Serve topped with lightly toasted pine nuts.



  • Serving Size: 4




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