w/warm garlic mushroom butter sauce

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

This recipe has to be my all time favorite creation yet! I couldn’t wait another day to share this with you all and hope you enjoy it as much as I did. Who doesn’t like a nice, hearty pumpkin recipe during the Fall anyhow?
Here’s another recipe with some leftover cauliflower ricotta cheese (from Nomyourself) I used in my Butternut Squash Mac n’ No Cheese earlier this week.

The melted gooey chunks of cream cheese compliments very well with the various  explosion of flavors from spices used in this recipe. This is best served immediately, with a homemade warm mushroom garlic butter sauce smothered on top.
(*Recipe below)

Warm Mushroom Garlic Butter Sauce

*Warm Mushroom Garlic Butter Sauce
2-3 fresh large mushrooms, sliced
2 tbsp Earth Balance butter
1 tbsp garlic, minced
1 bay leaf

Directions:
Melt the butter in a small pot on medium-high heat. Add garlic and saute for a minute or two. Add the bay leaf and stir for another minute. Then add mushrooms and cook until tender and shrinks in size, stirring occasionally for 5 minutes. Set aside and keep warm.

*Yields a dozen ravioli

Ingredients:
24 dairy-free wonton sheets
Pumpkin Filling:
1 cup organic pumpkin
¼ cup cauliflower ricotta cheese
¼ cup Tofutti cream cheese
¼ tsp garlic powder
¼ ground nutmeg
salt and pepper to taste
dash Sriracha or hot sauce, optional

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2 Cheese Pumpkin Ravioli

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Directions:
In a large mixing bowl, combine all the pumpkin filling ingredients except the cream cheese and mix until well incorporated. Add the cream cheese making sure to leave some pieces chunky. Set aside.

Lay 12 wonton sheets down on wax paper and spoon in about 1 tbsp of the filling mixture to the center. Grab a small bowl of water to use as “glue” and seal the bottom layer of the ravioli with a new sheet. Just like a pillow. Make sure not to drench the edges as they will tear and fall apart.
Tip: gently press towards the center so there are no air bubbles.

In a large pot or deep pan, bring 5 cups  of water to a boil. Gently drop half of the ravioli one piece at a time and cover. Cook for about 3-5 minutes, occasionally stirring to make sure the pieces to don’t stick together. Once the ravioli is fully translucent, they are done. Using a slotted drainer spoon, GENTLY scoop each piece onto a plate and serve with the warm mushroom butter sauce on top.

2 Cheese Pumpkin Ravioli w/warm mushroom garlic butter sauce

Pumpkin Ravioli w/warm mushroom garlic butter sauce

Enjoy!
xoxo Sarah

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