| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegan | Vegtime5 | 8 | Servings |
INGREDIENTS
| 1 | T | Olive oil |
| 1 | Leek with white and light | |
| green parts | ||
| Well rinsed and thinly | ||
| sliced 1 1/4 cups | ||
| 14 | oz | Canned vegetable broth |
| 1 | T | Chopped fresh sage |
| 1/8 | t | Ground white pepper |
| 1/4 | c | Water |
| 1 | T | Cornstarch |
| 15 | oz | Canned solid-pack pumpkin |
| 1/4 | c | Freshly grated Parmesan |
| cheese optional | ||
| 1/2 | t | Fennel seeds, coarsely |
| crushed | ||
| 1/4 | t | Salt |
| 1/4 | t | Grated nutmeg |
| 1 1/2 | lb | Fresh pasta sheets |
| Purchased or homemade |
INSTRUCTIONS
SERVINGS LACTO/VEGAN If you are adept at preparing homemade pasta. this recipe provides a chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods store or Italian market. Broth: In large nonstick skillet, heat oil over medium heat. Add leek and cook, stirring often, until softened, about 5 minutes. Add broth, sage and pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour into broth mixture and simmer, stirring often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let stand at room temperature. Reheat just before serving.) In medium bowl, mix pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to seal. Transfer to a dry kitchen towel or sheet of wax paper. Repeat with remaining pasta strips and filling. Place ravioli in plastic freezer bag and freeze up to 2 months. To cook: Drop frozen ravioli into a large pot of boiling water. Return to boil; and boil until pasta is al dente (slightly firm to the bite), 5 to 8 minutes depending on thickness of pasta. Drain well and transfer to shallow serving bowl. Top with warm broth. PER SERVING: 298 CAL.; 11G PROT.; 4G TOTAL FAT (1G SAT. FAT): 55G CARB.; 62MG CHOL.; 307MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 33 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 28.8mg
Sodium: 1183.1mg
Potassium: 286.5mg
Carbohydrates: 22.9g
Fiber: 2.6g
Sugar: 6.9g
Protein: 14.6g