Who said you can’t have pasta on Thanksgiving?!
Tired of the usual Thanksgiving meals you make every year? Then this recipe is for you!
This pumpkin ravioli recipe was inspired by Hot For Food but has added tempeh to the ingredient list to include some protein to the dish. With homemade vegan cheese, walnut crumbles, sauteed onions, and toasted rosemary, this dish will be a welcomed unconventional addition to your Thanksgiving dinner.
Cheesy Tempeh-Stuffed Pumpkin Ravioli Recipe:
Ingredients:
- Pasta Dough
- 1 1/2 cup of all-purpose flour
- 1 1/2 cup of whole wheat flour
- 1 cup of water, room temperature
- 1/2 tsp. of sea salt
- Filling
- 1 cup of pumpkin puree
- 1/3 cup of raw cashews, soaked for 20 minutes in boiling water
- 1/3 cup of nutritional yeast
- 1 T. of tomato paste
- 1 T. of lemon juice
- 3 garlic cloves
- 1/3 cup of low-sodium vegetable stock
- 1 tsp. of sea salt
- 1 tsp. of sage
- 1 tsp. of dried basil
- 1 tsp. of nutmeg
- 1/2 tsp. of white pepper or ground black pepper
- Two packs of unflavored tempeh (Light Life is a brand that is in many grocery stores)
- White Wine Sage Butter Sauce
- 1 T. of vegan butter
- 1/4 cup of onion, finely chopped
- 2 T. of fresh sage, roughly chopped
- 1/4 cup of white wine
- sea salt and ground black pepper, to taste
Instructions:
- Combine flours with sea salt in a bowl and create a well in the middle of the flour with your hand and pour the water into it. Fold the flour until it's combined.
- Place the dough onto a clean counter and knead until it's slightly sticky, but not sticking to your hands too much. Lightly flour the ball of dough and place it back into the bowl to rest while you prepare the filling.
- If using cashews, drain and rinse them before using them. Then place all the filling ingredients into a blender and blend until very smooth. If ingredients stick to the blender, stop blending and push ingredients off the side of the blender with a spoon. Don’t add more liquid or the filling will be too watery to stay in the ravioli.
- Put the filling in the fridge. Next, bring a large pot of salted water to a boil while you roll, cut, and fill the ravioli.
- Cut the ball of dough in half and work with one half at a time. On a lightly floured surface, roll out one ball of dough until it is very thin. You can use a rolling pin or a pasta roller to do this.
- Hot For Food calls for using a 3 ½” – 4” wide square cookie cutter to create the ravioli squares. You can also just place clumps of the filling throughout the pasta sheet, place the second half of the pasta sheet on top of the filling, and press around the filling to create each individual ravioli piece.
- Cut each individual piece and dab some water on the edges to seal in the filling. Next, take a fork and imprint the edges of the ravioli pieces to seal them even further and to add a unique touch to the pasta.
- Boil ravioli pieces in small batches for 3 minutes or so until they float to the surface. Remove them from the water with a slotted spoon and set aside or go right into your pan to sauté with the sauce.
- To make the sauce, heat a pan to medium heat and add vegan butter. Then sauté onions for 2 to 3 minutes until they have a nice brown color. Add sage to the pan and continue to sauté for another minute.
- Add boiled ravioli pieces (about 6 to 7 at a time) and sea salt and ground black pepper to taste. Let the ravioli cook on either side for 1 to 2 minutes until the onions have become more caramelized and the sage is fried. There should also be a nice golden color starting to appear on the outside of the ravioli. Add in white wine and cook for another 2 to 3 minutes.
- Lastly, place ravioli pieces on a large plate, top extra sauteed onions and walnut crumbles on top, and serve!
Do you eat pasta on Thanksgiving? What’s your go-to holiday pasta dish? Tell us in the comments below!
