Pumpkin Ravioli

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Ah yes, two squash recipes, two days in a row – I told you…I have been gorging myself in this fall favorite!

Instead of making pasta from scratch, I love to use wonton wrappers as the dough. It makes the process 10 steps easier, but it only leaves the fun part left to do – the stuffing!

  1. Combine 1C pumpkin, 1/3C vegan parmesan cheese, 1/4t salt & 1/8t pepper
  2. Spoon pumpkin mixture into center of a wonton wrapper (about 2t worth)
  3. Wet edges of wonton wrapper with water, bring opposite sides together & pinch with your fingers to seal (continue til mixture is completed)
  4. Place raviolis in boiling water & cook for 7minutes
  5. In a side dish heat 1/2C vegetable broth & 1.5T Earth Balance original butter

To plate, place ravioli on your dish, spoon broth over & add fresh chopped parsley!

Nutritional Info Per Ravioli & Sauce (Makes 24): 41 calories – <1 gram of fat – 6 carbs – 2 grams of protein

Continue reading for ingredient list & original recipe…

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Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!

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