I am really excited to have been nominated as a candidate for Epikur Magazine's Philly's Top Writer for 2012! I am the lone vegan nominee and hope to represent the vegan community with a strong showing! Voting is simple- just a couple of clicks. Go to Epikur Magazine, click "Top Philly Food Writer" across the top then scroll down to find Lee Khatchadourian-Reese. That's it! Thanks for your consideration- they are featuring my Baked Almond "Feta" post (one of my favorite recipes) if you want to check it out.
Ok, enough of that- on to my latest cooking creation- Pumpkin Ravioli. This one I just made up as I went along. Really simple flavors that make for a hearty and filling meal. And the use of wonton wrappers instead of pasta makes this even simpler- no messing with rolling out pasta dough, though if you wanted to do that you certainly could. The sauce also came together easily and was a nice compliment to the ravioli.
Pumpkin Ravioli with Thyme and Sage Brown Butter
For the ravioli:
Wonton wrappers (check labels, not all are vegan)
1 cup pumpkin puree
1/4 cup raw cashews, soaked in hot water for one hour and drained
2 oz vegan cream cheese (I used Tofutti)
2 tbsp fresh thyme
1 tsp rubbed sage
1/4 tsp cayenne pepper (more if you like a little heat)
Salt and pepper to taste
For the sauce:
1/2 cup vegan butter such as Earth Balance
1 tbsp fresh thyme plus some for garnish
1 tsp rubbed sage (you can use fresh if you have it, I did not)
1/4 cup chopped toasted hazelnuts (or nut of your choice)
Pepper to taste
Prepare the ravioli filling by adding all ingredients to a food processor. Pulse until very smooth.
To make the ravioli place some parchment paper on a baking sheet. Place a wonton wrapper on the parchment, add one teaspoon of pumpkin filling in the center. Brush water around the edges of the wonton wrapper, about a quarter inch around. Place another wrapper on top and press around the edges to seal, ensuring that you are not sealing in air. Repeat until you run out of filling. This made twenty ravioli for me.
Cover the baking sheet with a towel or plastic wrap and place in the refrigerator for at least an hour.
When ready to cook the ravioli bring a large pot of water to a rolling boil.
As the water begins boiling place the vegan butter in a large skillet and heat over medium. Add the thyme,sage and pepper and allow to cook until vegan butter becomes foamy and starts to become a bit brown.
Add the ravioli to the boiling water and allow to cook for 2 minutes. Remove from the water with a spider and place into the melted butter mixture. Toss gently to coat and add the chopped toasted hazelnuts.
Serve immediately garnished with fresh thyme.