Vegan Recipes - Entrees

Pumpkin Seed Pesto Ravioli

By Cathe Olson

Using prepared wonton wrappers (available in the deli section of most markets) makes it easy to make ravioli. If you get your family to help wrap up the raviolis, it won't take any time at all.

Ingredients:

1 cup pumpkin seeds, lightly toasted

1 cup packed parsley leaves

2 cloves garlic

2 teaspoon miso

1/4 teaspoon sea salt

8 ounces firm tofu

1/4 cup olive oil

1 (50-piece) package egg-free round or square wonton/dumpling wrappers

s Directions:
Mince pumpkin seeds, parsley, and garlic together in food processor with metal blade. Add miso, sea salt and tofu, and process until mixed. While processor is running, drizzle oil through the top.

Flour a tray or board for prepared ravioli, and flour a small work surface for their preparation. Place a cup of water next to your work station. Form ravioli as follows: Place a wrapper on floured work surface and put about 1 teaspoon of pesto filling in center. Dip finger in water and wet edges of wrapper. Fold wrapper over diagonally to form half-moon (round wraps) or triangle (square wraps). Press to seal. Place ravioli on floured tray or board. Continue with remaining wraps and filling. Ravioli can be frozen at this point (see freezing instructions).

When ready to serve, drop ravioli into a large pot of boiling water. Cook 2 to 4 minutes, or until they float to the top. Remove to serving platter with slotted spoon. If cooking all the ravioli at once, do it in several batches.

You can serve the ravioli with traditional marinara sauce; however, I prefer it tossed with just olive oil, salt, and pepper (and maybe a little nondairy Parmesan cheese) so I can taste the delicious flavor of the pesto.

Makes 8 servings

Freezing Instructions: Place uncooked ravioli on a tray or baking sheet lined with parchment paper. Place tray in freezer for several hours, or until ravioli are frozen. Transfer ravioli to freezer container or bag. Cook as directed above; however, increase cooking time by a couple of minutes. Do not thaw before cooking.

Leftover cooked ravioli and sauce can be frozen in individual-size containers. To reheat, warm in pan or microwave until heated through. Recipe from The Vegetarian Mother's Cookbook copyright © 2005 by Cathe Olson.

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Cathe Olson is the author of the new nondairy ice cream cookbook: Lick It! Cream Dreamy Vegan Ice Cream Your Mouth Will Love, as well as Simply Natural Baby Food and The Vegetarian Mother's Cookbook. Visit Cathe's website at www.simplynaturalbooks.com and her blog at http://catheolson.blogspot.com. Makes 6 servingsSubmit a Recipe

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