Pumpkin Ravioli with Peas Caramelized Shallots Recipe

Pumpkin Ravioli With Peas Caramelized Shallots Recipe

Ingredients

Makes 4 servings

• 1 cup canned pumpkin puree
• 1/2 cup extra-firm tofu, well drained and crumbled
• 1/4 cup nutritional yeast
• 2 tablespoons minced fresh parsley
• pinch ground nutmeg
• salt and freshly ground black pepper
• 1 recipe Egg-Free Pasta Dough
• 1/4 cup olive oil
• 2 or 3 medium shallots, halved longwise and cut into 1/4-inch slices
• 1 cup frozen baby peas, thawed

Method

1. Use a paper towel to blot excess liquid from the pumpkin and the tofu, then combine in a food processor with the nutritional yeast, parsley, nutmeg and salt and pepper to taste
2. Set aside
3. To make the ravioli, roll out the pasta dough thinly on a lightly floured surface
4. Cut the dough into2-inch-wide strips
5. Place 1 heaping teaspoonful of stuffing onto 1 pasta strip, about 1 inch from the top
6. Place another teaspoonful of filling on the pasta strip, about an inch below the first spoonful of filling
7. Repeat along the entire length of the dough strip
8. Lightly wet the edges of the dough with water and place a second strip of pasta on top of first one, covering the filling
9. Press the two layers of dough together between the portions of filling
10. Use a knife to trim the sides of the dough to make it straight, then cut across the dough in between each mound of filling to make square ravioli
11. Be sure to press out air pockets around filling before sealing
12. Use the tines of a fork to press along the edges of the dough to seal the ravioli
13. Transfer the ravioli to a floured plate and repeat with remaining dough and sauce
14. Set aside
15. In a large skillet, heat the oil over medium heat
16. Add the shallots and cook, stirring occasionally, until the shallots are a deep golden brown but not burned, about 15 minutes
17. Stir in the peas and season with salt and pepper to taste
18. Keep warm over very low heat
19. In a large pot of boiling salted water, cook the ravioli until they float to the top, about 5 minutes
20. Drain well and transfer to the pan with the shallots and peas
21. Cook for a minute or two to mingle the flavors, then transfer to a large serving bowl
22. Season with lots of pepper and serve immediately

Full List of Pasta Recipes
Full List of Ravioli Recipes