for the ravioli dough
- 1 1/2 cup 00 flour
- 1/2 cup rice flour
- 1 TB Ener-G, whisked with 1/3 cup water and 1 TB olive oil
- 1/2 cup water, plus 1/8 cup more, if needed
for the pumpkin filling
- 2 cups pumpkin, cubed
- 2/3 cups walnuts, slightly crushed
- 1 TB Earth Balance
- 1/2 tsp nutmeg
- a few dashes of fresh cracked pepper
- 1/2 tsp salt
for the sage cream (for 12 ravioli)
- 1 TB Earth Balance
- 1 1/2 cup shallots, sliced
- 1 1/2 tsp rubbed sage
- 1/2 cup vegetable broth
- 1 1/2 cup basic cashew cream, divided
- 2 TB nutritional yeast
- salt and pepper
for the ravioli breading (for 12 ravioli)
- 3 tsp Ener-G, whisked with 2/3 cup water
- 2 cups panko breadcrumbs
- 1/4 cup AP flour
- 1/2 tsp salt
- cooking spray
- To make the ravioli dough, place the flours into a Kitchen Aid mixer and combine. Make a well in the center and pour in the Ener-G/water/olive oil mixture. Process on low using the dough hook attachment until crumbly, about 2 minutes. Slowly add in the 1/2 cup water and process on low for 3-4 minutes more. The dough should be perfectly silky and smooth by this time, but if there is any dryness, add in the remaining 1/8 cup water in drips until smooth.
- Pull the dough apart into two pieces and wrap well in a wet tea towel while you make your filling. This will allow the gluten to relax a bit so it’s easier to work with.
- To make your pumpkin filling, bring a medium-sized pot of water to a boil. Add in the cubed pumpkin and boil for about 20 minutes, or until it mashes easily against the side of a fork. Drain and return it to the pot.
- In a separate unoiled pan, toast the walnuts for 3-4 minutes, taking care not to burn them.
- Mash the pumpkin, then add in the rest of the pumpkin filling ingredients. Set aside to cool completely or place into the freezer to allow it to cool faster. Do not fill the ravioli with hot or warm pumpkin filling.
- Using a Norpro ravioli maker, roll out your dough. Take one of the spheres and break in in half. Dust your work area with plenty of rice flour, then gently roll each piece out until it’s evenly thinned out and a bit larger than the ravioli mold.
- Then, follow these steps to complete your ravioli. Place in the freezer on a silpat until frozen, then transfer to a plastic bag until ready to use.
- To make your sage cream, melt the Earth Balance over medium-low heat. Add in the shallots and saute for 3-4 minutes, or until all of the rings have broken apart. Increase the heat to medium-high, then sprinkle with the rubbed sage. Stir for about a minute, then deglaze the pan with the vegetable broth, scraping any caramelization from the bottom of the pan into the sauce.
- Remove from the heat, then stir in half of the cashew cream and nooch. Set aside. This can be made ahead and chilled until ready to use.
- To bread your ravioli, remove the desired amount from the freezer and allow to soften on the counter for 45 minutes to one hour.
- Bring a pot of water to a boil and boil the ravioli for 2-3 minutes. Remove from the water with tongs onto a silpat to avoid any sticking and allow to slightly cool.
- Preheat your oven to 425.
- Set up a bowl with the Ener-G mixture and another with the panko/flour mixture. Dip the softened ravioli in the wet mixture, then coat well in the panko mixture.
- Place the breaded ravioli back onto the silpat (be sure to pat dry if there is any moisture on it). Lightly mist the tops with cooking spray and bake for 15-20 minutes, or until golden brown on the bottom. Flip and bake for 5-10 minutes more, or until golden brown all over.
- Serve immediately with the warmed sage cream, drizzling the reserved plain cashew cream to finish. Garnish with pea shoots, if desired.