This recipe is suitable for a: vegetarian or vegan diet

Category: Main Dishes - Pasta




Ingredients:
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1 cup pumpkin puree*
3 tablespoons finely minced shallot or white onion
4 tablespoons olive oil or margarine
3 tablespoons soymilk or other nondairy milk
1 tablespoon sherry or sweet vermouth
1 tablespoon parmesan cheese**
pinch of freshly grated nutmeg
salt and pepper to taste
pasta dough or wonton wrappers
several sprigs of fresh sage
pine nuts




Instructions:
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Step 1: Make the filling. In a large skillet, heat half (2 tablespoons) of the oil or 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 2-3 teaspoons 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.

Step 3: Cook the ravioli. 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 4: Dress the ravioli. Either wipe clean the skillet you used for the filling or use a fresh one (make sure it's roomy). Heat the remaining half (2 tablespoons) of the olive oil or 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 2-4 minutes per side or until lightly browned and crisped to your taste. Plate and sprinkle with toasted pine nuts.

Serves: 2-4

Preparation time: 30-40 minutes (excluding time to make pasta)




Additional comments:
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This recipe can be vegetarian or vegan depending on whether you use egg vs egg-free pasta, soymilk vs cow milk, and dairy cheese vs soy cheese or no cheese. I make my filling vegan, but I'm not patient enough to make my own pasta dough, and I haven't been able to find vegan wonton wrappers yet, so mine has never been strictly vegan.

*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, it's a hundred times easier, and it's never stringy. So I recommend canned pumpkin all the way. I sometimes make a nearly double batch since it's easier than having a partial can of pumpkin sitting around.

**The cheese or soy cheese is totally optional. You might also try substituting nutritional yeast if you're a fan. If you do, let me know how it comes out.




Recipe source: This recipe is mine or I have altered it from its original version.

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