Pumpkin Ravioli with Peas and Caramelized Shallots
By Batgirl
Homemade ravioli filled with pumpkin and tossed with caramelized shallots and tender baby peas. An elegant and delicious dish.
- 4
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup extra firm tofu, well drained and crumbled
- 1/4 cup nutritional yeast
- 2 tbsp 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
Preparation
Step 1
1. Use a paper towl 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. Set aside.
2. To make the ravioli, roll out the pasta dough thinly on a lightly floured surface. Cut the dough into 2-inch-wide strips. Place 1 heaping teaspoonful of stuffing onto 1 pasta strip, about 1 inch from the top. Place another teaspoonful of filling on the pasta strip, about an inch below the first spoonful of filling. Repeat along the entire length of the dough strip. Lightly wet the edges of the dough with water and place a second strip of pasta on top of first one, covering the filling. Press the two layers of dough together between the portions of filling. 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. Be sure to press out air pockets around filling before sealing. Use the tines of a fork to press along the edges of the dough to seal the ravioli. Transfer the ravioli to a flour plate and repeat with remaining dough and filling. Set aside.
3. In a large skillet, heat the oil over medium heat. Add the shallots and cook, stirring occasionally, until the shallots are a deep golden grown but not burned, about 15 minutes. Stir in the peas and season with salt and pepper to taste. Keep warm over very low heat.
4. In a large pot of boiling salted water, cook the ravioli until they float to the top, about 5 minutes. Drain well and transfer to the pan with the shallots and peas. Cook for a minute or two to mingle the flavors, then transfer to a large serving bowl. Season with lots of pepper and serve immediately.