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The 8 Invisible Stains
of Our Souls
by Luella May

 

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The Best Years in Life

Healthy Recipes

    Sesame Asparagus - Click here for a high resolution photo    Bread1

Vegan Pumpkin Ravioli

Check out this hearty, filling dish, as well as several other recipes.
 
Vegan pumpkin ravioli

Ingredients

Filling

  • 1 cup roasted pumpkin
  • 2 tablespoons butter
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • dash of white or black pepper
  • 1/2 tsp sea salt
  • 1/4 cup ground cashews (or nuts of your choice)
Pasta (adapted from Fresh Pasta recipe in The Artful Vegan by Eric Tucker and Bruce Enloe, Dessert Recipes by Amy Pearce)
  • 1 1/2 cups semolina flour
  • 1/2 cup all purpose non-bleached flour
  • 1/2 tsp sea salt
  • 2 tsp dried basil
  • 1/2 cup water
  • 1 tsp olive oil
Time Estimates
Prep time: 40 min  
Cook time: 1 hr 20 min  
Total time: 2 hrs  
 
Notes
1. One pumpkin will yield way more than the one cup needed for this recipe, so you might want to plan on making a pie, soup, and/or the very easy and delicious Pumpkin Saag in Veganomicon the same week as your ravioli. Or quadruple this recipe; ravioli freezes well. Or just drain, bag and freeze your excess pumpkin.
 
2. Pumpkin seeds are easily and deliciously roasted. Save and rinse them, toss in oil , spread on a baking sheet and roast at 350 for about 30 minutes, stirring half way through.
 
3. You can make the ravioli ahead of time;  they keep very well on parchment paper in tupperware in the fridge.
 
Instructions

Roast the pumpkin:

  1. Preheat oven to 400 degrees.
  2. Slice your pumpkin in half horizontally and scrape out all the seeds and surrounding stringiness.
  3. Place both pumpkin halves cut side down on a baking sheet at roast for about an hour or until the skin is very soft and brown in spots and the flesh is soft and easily separates.
  4. Scrape flesh away from skins and let drain in colander.
Make the filling:
  1. Melt margarine over medium heat in a large saucepan.
  2. Add nutmeg, cinnamon, cumin, pepper, salt and ground cashews.
  3. Stir in pumpkin and cook, stirring and mashing, until your mixture is fragrant and the consistency of stringy, creamy mashed potatoes.
  4. Turn off heat and set aside.
Make the pasta:
  1. Sift together flour, salt and basil. Add oil and water and knead until a stiff dough forms.
  2. If you're going to be cooking your ravioli the same day that you're making them, you'll probably want to put a large pot of water up right about now so it'll be ready to go when you're done with assembly. Add a dash of salt and a dollop of olive oil to the water.
  3. Turn out dough on a lightly floured surface and roll it as thin as you can with a rolling pin if you're like me and don't have a pasta maker (thought if you have a pasta maker, by all means use it). You may want to work with a small portion of the dough at a time.
  4. Cut your dough into roughly matching squares; I like 2.5".
  5. Put aprox 1 tablespoon of your pumpkin filling in the middle of a square, place another square on top, and pinch around the edges to seal. This is a great step on which to enlist the help of family and friends--it will go much quicker with more hands on the job. Place ravioli on parchment paper to prevent sticking.
  6. Gently drop ravioli into a large pot of boiling water.
  7. Cook for 15 minutes and carefully drain.
  8. Serve with sauce of your choice. I braised some minced garlic, onion and fresh sage in a few tablespoons of olive oil and Earth Balance butter substitute.

Note:  Use as much organic content as possible for the healthiest recipe.

Serves 4-6

Source: PlentyMag.com

Photo: stu_spivack/Flickr

To see more healthy recipes, click HERE.

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