If you’re looking for an Italian comfort food recipe with a twist, this dairyfree ravioli dish is sure to hit the spot!
On the road to culinary greatness you’re bound to hit a bump or two, but we’re happy to report, take two was a success and Carson is ready to share the recipe.
- 1 container pumpkin (16 ounce. We use Farmers Market Organic Pumpkin)
- 1 tablespoon light brown sugar (we use Wegmans organic brand)
- 1 pack wonton wrappers (found in the refrigerated aisle)
- 1 egg (beaten)
- 4 tablespoons nondairy butter (Earth Balance Olive Oil is our favorite)
- 8-10 sage leaves
- 1 tablespoon fresh lemon juice
- 2 cloves fresh garlic (sliced thin)
- 1 tablespoon extra virgin olive oil
- 1/2 cup water from pasta
Combine pumpkin and brown sugar in bowl. Set aside.
Bring large pot of water to boil.
Seperate wontons and lay flat. Add a tablespoon of mixture to center of wonton.
Brush all sides with egg. Close wonton to make a triangle. Use a fork to pinch sides together. Carson’s fork worked perfectly! Now let’s make the sauce.
Add nondairy butter, sage leaves, and lemon. Simmer while pasta cooks. At this point your water should be rapidly boiling. Add pasta to water. Cook for 3-5 minutes depending on how tender you prefer. Remove 1/2 cup of water from pasta and add it to your sauce. Drain pasta slowly.
You have to move fast or your pasta will stick and you’ll end up with one big mushy ball of ravioli.
You will want to have your plates close by so you can immediately separate the ravioli and put the pasta on the plates.
Give your sauce one final stir and spoon over raviolis.
This dish only takes less than 20 minutes from start to finish.