Recipe

Gluten-Free Dairy-Free Egg-Free Pumpkin Ravioli Recipe
Ingredients
1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs

1 small pumpkin, roasted, or 2 cups organic, canned squash
1 tbsp. olive oil
1 onion, finely chopped
1/2 cup chopped pecans
2 tablespoon minced fresh sage
Salt and black pepper to taste

1 1/2 tablespoons canola margarine
1/4 cup chopped pecans
1/3 cup finely chopped shallots or onion
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons crumbled dried sage leaves
3/4 cup dry white wine
2/3 cup soy milk
salt
freshly ground pepper

Alternative sauce:
olive oil
2 finely diced fresh garlic cloves
1 shallot, chopped
fresh sage or other fresh herbs
salt and pepper, to taste

Directions
Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat, place in bowl and reserve.

Ravioli:
Mix together and knead your ravioli dough, according to your recipe. Use plenty of cornstarch so that the dough isnt sticky. Put out a strip of the pasta and put a tablespoon or so of filling every inch or so, covering the pasta with another sheet of dough and then using a knife or ravioli cutter to create your ravioli. Seal edges with water.
To prepare, bring salted water to a boil and throw in your ravioli. Dont put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, its done, but you can keep it in a minute or so more if you like. Drain and reserve. Dont pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Melt margarine in cast iron pan on medium heat, and add pecans, browning and letting fragrance release. Remove your pecans while keeping as much margarine as possible in the pan. Throw in your diced shallots or onions and let them turn slightly translucent. Add chopped fresh sage and wait another thirty seconds. Pour in your wine and then slowly add your soy milk, whisking as you add. Raise heat and bring to a boil, letting the sauce reduce down at least half to be a nice, thick, flavorful sauce. Season with salt and freshly ground pepper to taste.

Alternative Sauce: