The most haunting thing about Halloween is pumpkins. These delicious winter squash are everywhere and resistance is futile. At the store pumpkins never seem big enough (with the exception of my neighbor's frighteningly huge jack-o-lantern above which still scares me), but once I get home I realize that my eyes are clearly bigger than my stomach. I instantly panic and start brainstorming every pumpkin recipe I can think of. Puree is really versatile and can be frozen so it's kind of my go-to thing. About a month later I'm haunted once again by all the pumpkin in my freezer. My cranberry pumpkin muffins are always a hit but this year I came up with a killer pumpkin ravioli inspired by a package of wonton wrappers and a block of tofu kicking around my fridge.
Whip up a batch of Cashew Ricotta from the Veganomicon and add your left over pumpkin puree. No measurements required but keep it fluffy. Add a whole head of roasted garlic if you want. I did.
Place a giant glob of filling onto a wonton wrapper. Don't hold back. The fatter the ravioli the better.
Moisten the edges of the wonton with water and cover with another wonton.
Pinch the edges closed - you don't want them breaking open.
Boil in lightly salted water. They only take a couple minutes.
I topped mine with a red sauce JJ's mom gave me. She made it with tomatoes and basil from her garden - so good. Caesar Salad with Roasted Garlic Croutons from the Veganomicon was a perfect pairing. No such thing as too much garlic for me.
It's all about the pumpkin-y filling.
I made a pot of espresso to keep with the Italian theme...
...and got the brilliant idea to make affogatos. Scoop some Soy ice cream, make espresso, pour. Voila - impromptu Italian dinner!
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