Pumpkin Seed Pesto Ravioli

By Cathe Olson

Pumpkin seed ravioliUsing prepared wonton wrappers (in the deli section of most markets) rather than making your own pasta makes it easy to make ravioli. Still, this is a little work. If you get the kids or even guests to help wrap up the raviolis, it won’t take any time at all.

1 cup pumpkin seeds, lightly toasted

1 cup packed parsley leaves

2 cloves garlic

2 teaspoon miso

1/4 teaspoon sea salt

8 ounces firm tofu

1/4 cup olive oil

1 (50-piece) package round or square wonton/dumpling wrappers

Chop together pumpkin seeds, parsley, garlic in food processor with metal blade. Add salt and tofu and process until mixed. While processor is running, drizzle oil through the top.

Start a large pot of water (at least 2 gallons) to boil. Flour a tray or board. Place a cup of water next to your work station. Make ravioli as follows. Place one wrapper on floured surface. Place 1 teaspoon pesto filling in center of square. Dip finger in water and wet edges of wrapper. Fold wrapper over diagonally to form half moon (round wraps) or triangle (square wraps). Press tightly to seal. Place ravioli on floured tray or board. Continue with remaining wraps.

When ready to serve, place ravioli in boiling water. Cook 2 to 4 minutes, or until they float to the top. Remove to serving platter with slotted spoon. It may take several batches to cook all the ravioli.

You can serve the ravioli with traditional marinara sauce we prefer it tossed with just olive oil, salt, and pepper – maybe a little parmesan cheese so we can better taste the delicious flavors. Sometimes, I toss in a couple of diced fresh tomatoes and chives too.

Serves 6 to 8

Note: If you have a small family, you may want to freeze half a batch for later. To freeze uncooked ravioli: place tray in freezer for several hours, or until raviolis are completely frozen. Transfer to freezer container or bag. Do not thaw before cooking.