Pumpkin Ravioli - Vegan

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* Exported from MasterCook *

 

Pumpkin Ravioli - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Ravioli Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 cups cooked pumpkin

1 Tb olive oil

2 scallions -- finely chopped

1 clove garlic -- peeled and crushed

3 Tbs chopped fresh parsley leaves

2 Tbs soy cream cheeze (opt)

1/4 cup soy cheeze or rice cheeze -- mashed

2 Tbs cracker meal or breadcrumbs

40 square wonton skins or ravioli wrappers

Ener-G for 2 eggs -- prepared and beaten

 

In small frying pan, heat oil over medium heat. Add scallions and

garlic, and saute` 4 - 5 minutes, until translucent.

 

Remove from heat, and stir in parsley.

 

In large bowl, mash pumpkin. Add scallion mixture, cheeses, and

crumbs. With spoon, mix until well-combined.

 

For each ravioli, place one heaping Tbs of pumpkin filling in center

of wonton skin. Brush edges of wonton skin with Ener-G around

filling. Cover with another wonton skin. With fork, gently press

around the filling to expel any air pockets, and to seal the ravioli.

If a scalloped edge is desired, with fluted pastry wheel, trim wonton

skins around the edges.

 

Put filled ravioli on a tray or baking sheet. Repeat to make more

ravioli with remaining wonton skins and filling.

 

To cook:

In a 6-quart pot, heat 4 " water to boiling, over high heat. Carefully

add ravioli, and cook 5 - 7 minutes, or just until they appear

translucent.

 

With slotted spoon, remove ravioli, and put on plates. (The ravioli

are fragile -- do not drain directly into a colander.) Serve with

sauce of your choice.

 

S(Formatted by Chupa):

" 10.22.04 "

Yield:

" 20 ravioli "

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Per Serving (excluding unknown items): 481 Calories; 54g Fat (99.2%

calories from fat); trace Protein; 1g Carbohydrate; trace Dietary

Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0