Monday, October 31, 2011

Vegan MoFo Days 31: Pumpkin Ravioli with a Sage Butter Sauce

ravioli1

I've always wanted to make ravioli from scratch, but never got around to it. I would always just get those frozen Soy Boy Ravioli, but I wanted to try Pumpkin Ravioli and they don't have that flavor, so if I wanted it, I had to make it myself. I based the filling off the recipe for Pumpkin Baked Ziti from Veganomicon. And the dough is the one from 500 Vegan Recipes by Celine Steen and Joni Marie Newman, but it gave me a lot of trouble. It was so soft and fragile. Maybe I measured wrong or something? Anyway, it tasted pretty good, so maybe that's how it's supposed to be. I don't know; use whatever recipe for the dough. The filling is the really good part.

Pumpkin Ravioli 

1 cup cashew ricotta (about half the recipe, in Veganomicon or here)
3/4 cup pumpkin
1 small onion, caremelized and chopped into small pieces
1 tsp brown sugar
1/2 tsp sage
1/4 tsp oregano
pinch nutmeg

1 recipe of pasta dough  (I googled it and don't remember which I ended up using)

Mix all the ingredients together (except dough) in a bowl. Set aside. Roll out two lumps of pasta dough into rectangles of equal size. Spoon the filling onto one rectangle of dough, making little mounds about half an inch apart--1 or 2 teaspoons each mound. Place the other dough rectangle over the top, press along the space between the mounds to create a seal. Use a pizza cutter to cut the mounds into individual squares. Press the edges with a fork to create the fancy-looking edges.

Place them on a cutting board while you make the others. When the cutting board fills up, put it in the freezer while you make more. When they're hardened a bit, you can put them in a baggie to store them in the freezer or you can take them out to cook. I liked freezing them; I felt like it kept them from sticking together.  When you're done (or nearly done) with the rolling, set a large pot of water to boil. Place about 5-10 ravioli into the boiling water (depending on the size of your pot), making sure not to overcrowd. Boil for a couple of minutes and take them out of the water with a slotted spoon and put them in a bowl while you make the others.

Between sets, work on the sauce:

Sage Butter Sauce
10 oz Cremini mushrooms, sliced
1/3 c earth balance
2 T olive oil, divided
1/2 tsp sage
pinch garlic powder
pinch salt and pepper

Heat a large saucepan over medium-high heat. Add one teaspoon of oil and the mushrooms. Cook until the mushrooms release moisture and are tender. Add the rest of the ingredients and cook until heated through. Pour over the cooked ravioli.

ravioli2

So that's it for VeganMoFo 2011! Thanks for all the love throughout the month. I've had so much fun. I can't wait to go through all the posts I didn't get to yet.  Don't forget you have until Wednesday to enter my giveaway!

5 comments:

  1. This looks like it could be in a fine dining restaurant. Good job!

    ReplyDelete
  2. Nice job! Yours turned out so pretty and upscale looking. I don’t know if I have the balls to make ravioli, it always seems so time consuming and fussy, although I do love the end result.

    ReplyDelete
  3. Anonymous10:17 AM

    I have made another pumpkin ravioli recipe and it turned out well. So I look forward to trying yours, which has a little more sweetness. I also like the idea of having mushroom in the sage "butter" sauce.
    As for the pasta dough -- you could try Bryanna Clark Grogan's dough, which I use exclusively and makes a nice ravioli.
    The secret of Bryanna's pasta dough is the addition of some high protein flour. It keeps the dough from being too soft.
    The Bryanna recipe is here:
    http://community.cookinglight.com/showthread.php?t=50286

    Also, I love the kitty.

    ReplyDelete
  4. Very happy to have found your blog, and met your kitty. :)

    ReplyDelete
  5. what a great idea for filling! i'm totally scared of making pasta dough, but this has piqued my interest.

    ReplyDelete