Vegan Pumpkin Ricotta Tortellini

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Blissful Basil

PUMPKIN RICOTTA TORTELLONI

1 recipe Vegan Nut // Seed Parmesan Cheese, divided*

1 (16-ounce) block Nasoya Super Firm Tofu, drained

1/2 cup raw cashews, soaked for two hours and drained*

2 tablespoons extra-virgin olive oil

1 tablespoon nutritional yeast flakes

1 clove garlic, smashed and peeled

1 tablespoon fresh lemon juice

1 (15-ounce) can unsweetened pumpkin purée (about 1 3/4 cups

1 pinch freshly grated nutmeg

Sea salt, to taste (I usually add around 1 to 1 1/2 teaspoons)

3 packages Nasoya Vegan Round Wraps

VEGAN BUTTERY SAGE SAUCE*

1 stick (8 tablespoons) vegan buttery spread

1 teaspoon rubbed dried sage or 3/4 teaspoon dried sage

Salt + black pepper, to taste (I use about 1/4 teaspoon)

GARNISHES

Remains of the Nut // Seed Parmesan Cheese

Roasted pumpkin seeds

Pomegranate seeds

NOTES

*No nuts? No problem. To keep this recipe nut-free, use raw pumpkin seeds to make the parmesan and and soaked raw pumpkin seeds in place of the cashews in the ricotta.
**If you’re preparing the pasta ahead of time to cook on a later date, transfer the stuffed pasta to a large airtight container and place a sheet of parchment paper between each layer of pasta. Freeze the pasta for up to one month and boil frozen. Note: the pasta will likely require 3 to 5 minutes to cook through as opposed to 2 to 3 minutes.

Preparation

  1. For the Pumpkin Ricotta Tortelloni:
  2. Bring a large pot of salted water to a boil. Line a large baking sheet with parchment paper. Prepare a clean work surface for shaping your pasta, and place a small bowl of water within reach of it.
  3. Add the tofu, cashews, 1/4 cup of the parmesan cheese, olive oil, nutritional yeast, garlic, and lemon juice to a food processor. Pulse until the ingredients are combined and the texture resembles thick ricotta cheese.
  4. Transfer the tofu ricotta to a large mixing bowl. Add the pumpkin purée, nutmeg, and salt, and thoroughly stir to combine.
  5. Place a Nasoya Round Wrap on your prepared work surface.
  6. Scoop a small teaspoon of the ricotta pumpkin filling into the middle of each wrapper, being careful not to overstuff—less is more here.
  7. Using your fingertips or a pastry brush, moisten the edges of the wrapper with a small amount of water.
  8. Fold the circle in half over the filling to form a half moon shape, pressing down with your fingers to seal the edges.
  9. Pull the two corners inward towards each other, overlapping one with the other. Press down on the tips to adhere them together. Transfer to the parchment-lined pan. (See note** if you're preparing in advance.)
  10. Repeat with the remaining dumpling wrappers.
  11. Gently boil the tortelloni in batches (being careful not to overcrowd the pot) for 2 to 3 minutes, or until they float to the surface. Use a wire pasta straining ladle to scoop the pasta from the water and transfer to individual bowls or a large serving platter.
  12. For the Vegan Buttery Sage Sauce***
  13. Melt the buttery spread in a large sauté pan over medium-low heat.
  14. Once melted, add the sage and gently simmer for 2 minutes, or until fragrant.
  15. Remove from the heat and season with salt and pepper to taste.
  16. To Assemble:
  17. Drizzle the cooked pasta with the buttery sage sauce. Generously garnish with the remaining nut//seed parmesan, pumpkin seeds, and pomegranate seeds.
  18. Serve immediately.

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