Sweet flavors of maple syrup and pumpkin are made nutty with the addition of cashews. Try incorporating roasted butternut squash for a more complex ravioli filling. This recipe comes to us from Erin of Living and Loving in LA.
Serves 4
For the maple cream sauce:
- 4 tablespoons butter or butter substitute
2 tablespoons all-purpose flour
2 cups milk or plain unsweetened soymilk
1/2 cup cashews, ground with a food processor
3 tablespoons nutritional yeast*
1/2 tablespoons salt
1/4 cup and 1 tablespoon maple syrup
For the pumpkin sweet potato ravioli:
- 1 package of wonton wrappers (about 50)
1 1/2 cups sweet potatoes, diced
2/3 cup canned pumpkin puree or roasted pumpkin puree**
2 tablespoons butter or butter substitute, melted
2 tablespoons maple syrup - 1/4 cup walnuts, roughly chopped*
*optional. Found in the health food section of most grocery stores.
**please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin puree, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork. For the smoothest consistency, puree the roasted pumpkin pulp in a food processor or blender.
To make the maple cream sauce:
In a saucepan over medium-high heat, melt the butter. Add the flour to the pan, stirring constantly until flour is completely integrated to make a rue.
When rue is bubbling, add the milk and stir until milk is thoroughly combined. Bring sauce to a rolling boil and turn heat down to low. Simmer for 5-6 minutes, or until sauce is thickened, stirring constantly.
Remove from heat and stir in ground cashews, nutritional yeast, salt and maple syrup. Set aside.
To make the pumpkin sweet potato ravioli:
Bring a large pot of water to a boil.
Put the diced sweet potatoes in a steamer bag and microwave for four minutes, until steamed. Place in a bowl with the pumpkin puree. Add the melted butter, maple syrup and mash with a potato masher until smooth and thoroughly mixed.
Lay out half your wonton wrappers and place 1 tablespoon of sweet potato pumpkin filling in each.
Moisten the edges of the wrapper with water and top each with the other 25 empty wonton wrappers. Create an air-tight seal around the pumpkin sweet potato mixture.
Drop raviolis into a pot of boiling water and cook for 3-4 minutes.
Top with sauce and sprinkle with raw walnuts as a garnish if desired.
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