| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegan | Vegtime5 | 8 | servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lg | Leek with white and light green parts |
| Well rinsed and thinly sliced; (1 1/4 cups) | ||
| 14 | oz | Canned vegetable broth |
| 1 | tb | Chopped fresh sage |
| 1/8 | ts | Ground white pepper |
| 1/4 | c | Water |
| 1 | tb | Cornstarch |
| 15 | oz | Canned solid-pack pumpkin |
| 1/4 | c | Freshly grated Parmesan cheese; (optional) |
| 1/2 | ts | Fennel seeds; , coarsely crushed |
| 1/4 | ts | Salt |
| 1/4 | ts | Grated nutmeg |
| 1 1/2 | lb | Fresh pasta sheets |
| Purchased or homemade |
INSTRUCTIONS
LEEK AND SAGE BROTH PUMPKIN RAVIOLI 8 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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