Ms Chevious
10-04-05, 01:39 PM
Pumpkin Nut Ravioli
This recipe is suitable for a: vegetarian/vegan diet.
Category: Main Dishes - Pasta
Ingredients:
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One 15 oz can pumpkin
1 teaspoon ground nutmeg
1/4 cup ground walnuts (toasted), plus extra for garnish
1/4 teaspoon salt
One 8 oz. package wonton wrappers (thawed if frozen) (they have vegan ones)
Water for dabbing
2 teaspoons vegetable oil
Ingredients for Sauce:
6 Tablespoons veggie margarine
1 teaspoon dried sage
Pinch of salt
Pinch of pepper
Instructions:
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First, add one teaspoon of vegetable oil to a 6-quart pot of water and bring to a boil. While it is starting to heat, place the canned pumpkin in a bowl and add nutmeg, walnuts, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper then mix well.
In the center of a wonton wrapper, place 1 Tablespoon of the pumpkin mixture. Moisten the edges of the wonton wrapper with a dab of water using your fingers or a small brush. Place another wrapper on top and press down the edges with your fingertips and the tines of a fork.
Place the finished ravioli on a cookie sheet that has been coated with 1 teaspoon of vegetable oil (to keep the ravioli from sticking). Keep repeating this until all of the pumpkin misture is made into ravioli. Once all ravioli are made add to the pot of boiling water and cook for 1 minute. Remove from water and place in a bowl.
To make the sauce, melt the veggie margarine in a small pan over low heat adding the sage and salt and pepper. Heat until it turns a light golden brown. Remove from heat. Drizzle immediately over the ravioli. Sprinkle with ground walnuts.
Additional Comments:
-----------------------------------------------------
You can adjust this if you are an ovo-lacto vegetarian by adding 1/4 cup grated Parmesan cheese to the pumpkin mix. Plus extra for garnish if you wish.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian/vegan diet.
Category: Main Dishes - Pasta
Ingredients:
-----------------------------------------------------
One 15 oz can pumpkin
1 teaspoon ground nutmeg
1/4 cup ground walnuts (toasted), plus extra for garnish
1/4 teaspoon salt
One 8 oz. package wonton wrappers (thawed if frozen) (they have vegan ones)
Water for dabbing
2 teaspoons vegetable oil
Ingredients for Sauce:
6 Tablespoons veggie margarine
1 teaspoon dried sage
Pinch of salt
Pinch of pepper
Instructions:
-----------------------------------------------------
First, add one teaspoon of vegetable oil to a 6-quart pot of water and bring to a boil. While it is starting to heat, place the canned pumpkin in a bowl and add nutmeg, walnuts, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper then mix well.
In the center of a wonton wrapper, place 1 Tablespoon of the pumpkin mixture. Moisten the edges of the wonton wrapper with a dab of water using your fingers or a small brush. Place another wrapper on top and press down the edges with your fingertips and the tines of a fork.
Place the finished ravioli on a cookie sheet that has been coated with 1 teaspoon of vegetable oil (to keep the ravioli from sticking). Keep repeating this until all of the pumpkin misture is made into ravioli. Once all ravioli are made add to the pot of boiling water and cook for 1 minute. Remove from water and place in a bowl.
To make the sauce, melt the veggie margarine in a small pan over low heat adding the sage and salt and pepper. Heat until it turns a light golden brown. Remove from heat. Drizzle immediately over the ravioli. Sprinkle with ground walnuts.
Additional Comments:
-----------------------------------------------------
You can adjust this if you are an ovo-lacto vegetarian by adding 1/4 cup grated Parmesan cheese to the pumpkin mix. Plus extra for garnish if you wish.
If you try this recipe please come back and leave a review!