Pumpkin Ravioli

My kids love ravioli.  It is one of their favorite things to eat.  It is not easy to find something they both love, or at least it sure seems that way sometimes.  So I like to make it for them now and then for dinner.  The only problem is ravioli tends to be filled with meat or cheese or even both.  So I decided to give pumpkin a try.  It turned out to be a very good decision!  As I have said before in an earlier blog, I am not exactly crazy about pumpkin, but I loved these raviolis.  They tasted so much better than I thought they would be and I can't wait to have them again!  Even my husband was surprised, and he likes pumpkin far less than I.  So here is another great fall recipe for you to try.  They are really not that hard to make especially not having to make your own dough.  Just make sure there are no eggs in the dough, if you are going a vegan route - most seem to have eggs.  I used gyoza wrappers, but you could also try wonton if you prefer. If you can't find vegan Parmesan in the store, you can use the easy recipe at the end of this post.  Also, you can use fresh sage (about 16 leaves) instead of the dried stuff. 

Pumpkin Ravioli
Makes 4 servings

1 15 oz. can of pumpkin puree or 1 1/2 cups

1/2 Tbsp balsamic vinegar

pinch of ground nutmeg

2 Tbsp vegan Parmesan, plus more for garnish

salt and black pepper to taste

24 gyoza wrappers

4 Tbsp Earth Balance vegan buttery sticks

1/2 tsp. rubbed sage

Mix the pumpkin, vinegar, nutmeg, and Parmesan; season with salt and pepper.

Working on a clean surface, lay down a single gyoza wrapper and place a small spoonful of the pumpkin mixture in the center, being careful not to overstuff (I used about 1 1/2 - 2 tsp).  Rub the edges of the wrapper with water, then fold in half.  Press firmly around the edges with your fingers to secure the filling inside the ravioli.  Repeat with the remaining wrappers to create 24 ravioli.

Bring a large pot of water to a boil over high heat.  Salt the water and turn down the heat to medium so that it's gently boiling.  Carefully drop in the ravioli and cook for 3 minutes, then drain.

In the meantime, heat a large skillet over medium heat and add the butter and sage.  Cook until butter is lightly brown and begins to give off a nutty aroma.  (Do this carefully so you don't burn the butter.)  Add the cooked ravioli to the pan and toss gently to make sure they don't break.  Sprinkle with Parmesan if desired.

Homemade Vegan Parmesan

1/2 cup blanched almonds or white sesame seeds
2 Tbsp nutritional yeast flakes
1 - 2 tsp light miso
heaping 1/4 tsp salt

Grind almonds or sesame seeds to a fine powder in a food processor fitted with a metal blade.  Add remaining ingredients and pulse or process until well mixed.  Store in an airtight container in the refrigerator.  Shake container before using to break up any lumps.  Will keep for a month or longer.  May be frozen.