Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Tesseract, 09/10/05
Pumpkin Ravioli with Sage and Pine NutsIngredients (use vegan versions): 1 cup pumpkin puree**
3 tablespoons finely minced shallot or white onion
4 tablespoons olive oil or margarine
3 tablespoons soy milk or other nondairy milk
1 tablespoon sherry or sweet vermouth
1 tablespoon vegan parmesan cheese***
pinch of nutmeg
salt and pepper to taste
pasta dough or wonton wrappers
several sprigs of fresh sage
pine nuts
Directions:Step 1: Make the filling. In a large skillet, heat half (2 tablespoons) of the oil or vegan margarine over medium heat. Add the chopped shallot or onion and cook until soft, 2-3 minutes. Add the pumpkin puree and cook until slightly dry, about 2-3 more minutes. Add the soymilk, sherry or vermouth, and nutmeg. Season with salt and pepper. Cook about 2 more minutes.
At this point you can save the filling and make the ravioli another day if you wish.
Step 2: Make the ravioli, using about 2 teaspoon of filling per ravioli and sealing the edges with water. It should make about 16 ravioli. At this point, you can store the ravioli by placing them on layers of wax paper or parchment paper in a sealed container in the refrigerator for a day or two if you aren't ready to cook them. Wonton wrappers may turn gooey-looking where they are in contact with the filling, but they should come out OK after boiling.
If you are cooking them the same night you make them, let the formed ravioli rest while you bring a large pot of water to a boil. This is a good time to chop the sage and toast the pine nuts. (Toast the pine nuts in a small dry pan over medium heat, shaking every couple of minutes until they are browned to your taste.) Boil the ravioli 2-3 minutes, then remove and pat dry.
Step 3: Dress the ravioli. Either wipe clean the skillet you used for the filling or use a fresh one (make sure its roomy). Heat the remaining half (2 tablespoons) of the olive oil or vegan margarine over medium heat and add the chopped sage. Add the cooked ravioli (leave plenty of room - do it in several batches if necessary) and saute for about 2-3 minutes per side. Plate and sprinkle with toasted pine nuts.
*Assuming you have premade dough or wonton wrappers. If you make your own pasta, it will take longer.
**A 15-ounce/425g can of pumpkin contains 1 3/4 cups. I've cooked my own fresh pumpkin, and I've used canned, and to my picky palate, canned tastes every bit as good, its a hundred times easier, and its never stringy. So I recommend canned pumpkin all the way.
***Totally optional. You might also try substituting nutritional yeast if you're a fan. If you do, let me know how it comes out.
I'm planning to make a manicotti version of this in a few days, adding pureed silken soft tofu to the filling to bulk it up and give it a ricotta cheese-like texture. I'll let you know how it turns out.
Serves: 2-4
Preparation time: 30-40 minutes
I make manicotti using a recipie pretty much like this but with butternut squash instead. And I use the nutritional yeast/almond parm. I put it in the food processor with a block of soft tofu and mix it up. Its very good and people often say they can't believe its vegan.
Archived comment by: baypuppy
The problem with my manicotti version was that I don't have a food processor - I only have a blender. So by the time I added enough soymilk to get the blender moving, it was a bit too wet. I'd definitely suggest pulsing in some tofu for a manicotti filling if you have a food processor. (I made a pumpkin version and a beet version.)
Archived comment by: tesseract
Canīt wait to try this,..the pumpkins in the garden and ready soon and then- nothing will stop me! hehe
Archived comment by: melodyGirl
This was so amazingly yummy! I made pasta dough in my bread machine with veggie stock... mm, mmmm!
Archived comment by: adrienne000
I used quite a bit of all spice instead of nutmeg, it was delicious. Also, where can I find wonton wrappers without egg? I had to make my own dough.
Archived comment by: pyromaniackitty
I get egg-free ones at a local asian foods store. the ones there are just flour and water. hope that helps!
Archived comment by: baypuppy
