+SF
Once you find vegan wonton wrappers, a whole world of shortcuts opens up to you. Most store-bought ravioli have egg in the dough. Using wonton wrappers makes short work of this. —KH
MAKES 18 RAVIOLIS
RAVIOLI FILLING
¾ cup (135 g) pumpkin purée
½ cup (60 g) breadcrumbs
2 tsp (9 g or 10 ml) brown sugar or maple syrup
¼ tsp ground cinnamon
¼ tsp salt
⅛ tsp ground nutmeg
⅛ tsp ground rosemary
1 (12-oz [340-g]) package square vegan wonton wrappers
SERVING
¼ cup (60 ml) olive oil or melted vegan butter Chopped fresh rosemary or poultry seasoning
Mix all of the filling ingredients together in a medium mixing bowl.
Set up a cutting board for making the raviolis. Keep a small bowl of warm water to the side. Lay out 4 to 6 of the wontons on the cutting board and place a tablespoon (15 g) of the filling in the middle.
Dip your finger into the water and wet all the areas around the filling. Place a new wonton on top of that and press the edges together to seal them. I like to pick up the half with the filling in one hand and set the other wonton on top of it. The edges will not be even at this point, so don’t worry about it. Repeat until all of the filling is used.
Use a ravioli cutter or knife and cut the uneven parts off, leaving as much wonton on as you can.
Bring a pot of water to a boil and cook 4 to 6 ravioli at a time for 3 to 4 minutes. Remove them from the water with a slotted spoon.
Drizzle the ravioli with olive oil or melted vegan butter, and garnish with a sprinkle of chopped fresh rosemary or poultry seasoning mix.