Vegan Pumpkin Wonton Ravioli
Ingredients
FOR THE RAVIOLI
- 2 tablesooons vegan butter
- 3 cloves garlic diced
- 1 tablespoon fresh thyme
- 1 15-ounce can pumpkin
- 1/2 cup vegan parmesan
- 2 tablespoons fresh chives chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 48 wonton wrappers
FOR THE SAGE BUTTER SAUCE
- 6 tablespoons vegan butter
- 6 fresh sage leaves
Instructions
- Melt 2 tablespoons vegan butter in a skillet over medium heat. Add the garlic & thyme and cook for about 2 minutes - stirring frequently. Remove from the heat.
- Combine the rest of the ravioli ingredients in a mixing bowl and pour in the butter/garlic mixture. Stir to combine.
- Line 2 large baking sheets with parchment paper. Lay one wonton wrapper on a clean surface. Add about 2 teaspoons of filling to the center. Brush the edges with water and place another wonton wrapper on top. Press the edges to seal, being sure to press out any air bubbles. Place on the baking sheet and repeat with the remaining ingredients.
- To make the brown butter sauce, melt the butter in a skillet over medium heat. The butter will start to foam and then it will settle. Once you start to see some brown bits form in the bottom of the skillet, add the sage leaves and cook for another minute or two - the butter should be golden brown and the sage should be crispy. Remove from the heat immediately.
- Bring a large pot of water to a boil. Add a few ravioli at a time and cook for 1-2 minutes, or until the wonton wrappers are translucent and they float to the top. Remove with a slotted spoon and plate. Top with the brown butter sauce and serve.
Video
Notes
FOR LEFTOVERS: I would only cook as many ravioli as you plan to eat. Place the rest in the freezer (on the baking sheet) and freeze completely. Transfer the frozen ravioli to a freezer-safe container for later use. When reheating, no need to thaw. Just drop them in boiling water - you will just need to boil for an extra minute or two.
Nutrition
Calories: 87kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g