| 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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