Vegan Pumpkin Ricotta Tortellini
- 2 Servings
- mins Prep Time
- mins Total Time
Created by The Blissful Basil
PUMPKIN RICOTTA TORTELLONI
1 recipe Vegan Nut // Seed Parmesan Cheese, divided*
1 (16-ounce) block Nasoya Super Firm Tofu, drained
1/2 cup raw cashews, soaked for two hours and drained*
2 tablespoons extra-virgin olive oil
1 tablespoon nutritional yeast flakes
1 clove garlic, smashed and peeled
1 tablespoon fresh lemon juice
1 (15-ounce) can unsweetened pumpkin purée (about 1 3/4 cups
1 pinch freshly grated nutmeg
Sea salt, to taste (I usually add around 1 to 1 1/2 teaspoons)
3 packages Nasoya Vegan Round Wraps
VEGAN BUTTERY SAGE SAUCE*
1 stick (8 tablespoons) vegan buttery spread
1 teaspoon rubbed dried sage or 3/4 teaspoon dried sage
Salt + black pepper, to taste (I use about 1/4 teaspoon)
Remains of the Nut // Seed Parmesan Cheese
Roasted pumpkin seeds
*No nuts? No problem. To keep this recipe nut-free, use raw pumpkin seeds to make the parmesan and and soaked raw pumpkin seeds in place of the cashews in the ricotta.
**If you’re preparing the pasta ahead of time to cook on a later date, transfer the stuffed pasta to a large airtight container and place a sheet of parchment paper between each layer of pasta. Freeze the pasta for up to one month and boil frozen. Note: the pasta will likely require 3 to 5 minutes to cook through as opposed to 2 to 3 minutes.
- For the Pumpkin Ricotta Tortelloni:
- Bring a large pot of salted water to a boil. Line a large baking sheet with parchment paper. Prepare a clean work surface for shaping your pasta, and place a small bowl of water within reach of it.
- Add the tofu, cashews, 1/4 cup of the parmesan cheese, olive oil, nutritional yeast, garlic, and lemon juice to a food processor. Pulse until the ingredients are combined and the texture resembles thick ricotta cheese.
- Transfer the tofu ricotta to a large mixing bowl. Add the pumpkin purée, nutmeg, and salt, and thoroughly stir to combine.
- Place a Nasoya Round Wrap on your prepared work surface.
- Scoop a small teaspoon of the ricotta pumpkin filling into the middle of each wrapper, being careful not to overstuff—less is more here.
- Using your fingertips or a pastry brush, moisten the edges of the wrapper with a small amount of water.
- Fold the circle in half over the filling to form a half moon shape, pressing down with your fingers to seal the edges.
- Pull the two corners inward towards each other, overlapping one with the other. Press down on the tips to adhere them together. Transfer to the parchment-lined pan. (See note** if you're preparing in advance.)
- Repeat with the remaining dumpling wrappers.
- Gently boil the tortelloni in batches (being careful not to overcrowd the pot) for 2 to 3 minutes, or until they float to the surface. Use a wire pasta straining ladle to scoop the pasta from the water and transfer to individual bowls or a large serving platter.
- For the Vegan Buttery Sage Sauce***
- Melt the buttery spread in a large sauté pan over medium-low heat.
- Once melted, add the sage and gently simmer for 2 minutes, or until fragrant.
- Remove from the heat and season with salt and pepper to taste.
- To Assemble:
- Drizzle the cooked pasta with the buttery sage sauce. Generously garnish with the remaining nut//seed parmesan, pumpkin seeds, and pomegranate seeds.
- Serve immediately.