Thursday, October 24, 2013

Pumpkin Ravioli

Pumpkin is a great ravioli filling and paired with mushrooms and a sage brown butter sauce, this meal turned out quite tasty.  I've made ravioli on the blog before and so you may find referencing my mushroom ravioli post helpful.

The main difference this time is that I decided to make the ravioli vegan.  Instead of eggs, I used olive oil to form my pasta dough.  Throw your favorite gluten-free flour mix on a cutting board, form a well in the middle and slowly add in olive oil.  Slowly mix the dough with your hands, adding water until the dough forms a ball.  Roll or pat flat and cut into equal pieces.  Place in the fridge.  I made this while my pumpkin was roasting.

Now for the filling.  You'll need a sugar pumpkin to make your own pumpkin puree or buy a can.  Preheat your oven to 350.  Cut off the stem of your pumpkin and cut it in half.  Scoop out the seeds.  Spray a bit of oil on the pumpkin and place cut-side down on a foil or wax-paper lined pan.  Roast until tender, up to an hour.  A butter knife will easily pierce the pumpkin.  Remove from the oven and scoop the flesh away from the skin.

Place the flesh in a blender or food processor.  Pulse and blend until smooth.  Move to bowl.

1/2 cup walnuts, ground in food processor
1 tablespoon vegan parmesan
1 teaspoon brown sugar (this can vary depending on your pumpkin)
1/4 teaspoon Sage
1/8 teaspoon Thyme
salt and pepper to taste

Mix or blend well.  Feel free to change around the spices to your own tastes- I think some rosemary, garlic, and shallots would taste great in the filling as well.

Now it is time to make the ravioli.  Place a small amount of filling in the middle of one piece of dough, place another on top and crimp with a bit of water if needed.  You can cook these right away or place in the fridge until later.  To cook: place in boiling water for a few minutes until the ravioli float to the top.

Sauce: To a medium heat skillet, add a tablespoon of extra virgin olive oil and a few tablespoons of Earth Balance.  Let the "butter" mixture cook/brown a bit and add 1/4 teaspoon sage and black pepper and red pepper flakes to taste if desired.  Add a handful of chopped mushrooms--I used a gourmet blend.  Cook until tender.

Add your ravioli and coat well in the sauce.  Plate and sprinkle with some vegan parmesan if desired.

No comments:

Post a Comment