Ingredients Pasta Dough 2 cups of flour plus extra for rolling out the dough 3 tablespoons of garbanzo bean flour + 4 tablespoons of water 1 teaspoon of salt ¾ cups of water 2 tablespoons of olive oil Filling 1 and ½ cups of pumpkin 1 tablespoon of nutritional yeast 1 teaspoon of nutmeg 1 teaspoon of salt ¼ cup of bread crumbs Pepper to taste Sage Butter ½ of a stick of vegan butter (I use Earth Balance) ½ cup of chopped pecans 1 and ½ teaspoons of sage 1 teaspoon of salt Pepper to taste Instructions Bring a pot of water to a boil Mix the garbanzo bean flour and the water together – this is your egg substitute. In a mixing bowl with a bread dough hook mix the flour, garbanzo bean mixture, and salt. Add the olive oil and then slowly add the water until it forms a solid ball. If you don’t have a hook or mixer, mix well with a fork or large spoon. Knead the dough on a floured surface for one minute and shape it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Add all of the filling mixture together and combine well. Divide the dough into quarters and roll out one quarter on a floured surface. Roll until it’s almost thin enough to see through. Spoon one teaspoon of filling, two inches apart, one inch from the edge of the dough, leaving room on the ends. Fold the half without the filling over the filling and cut into squares, crimping the edges shut. Continue with each quarter of dough until there isn’t any left. Place the ravioli in the boiling water and cook for one minute once they’ve floated to the top. Remove with a slotted spoon. While the ravioli is cooking, heat a skillet on medium heat. Add the butter, sage, salt, pepper, and pecans and cook until the butter is a light brown. Spoon over the ravioli.