Recipe

Gluten Free Vegan Pumpkin Ravioli with Pine Nut Cream
Ingredients
1 recipe Bette Hagman Bean Flour Pasta, made without eggs, substituting equal amounts of silken tofu for eggs

Filling:
1 onion, diced
1 cup mashed Organic pumpkin
1/4 cup chopped light nuts (blanched almonds, macadamia nuts, cashews or pine nuts)

Garnish:
Small Recipe Pine Nut Cream
1/2 cup raw pignoli nuts, soaked in water for at least 1 hour
1/2 tablespoon lemon juice
1/2 tablespoons nutritional yeast
1/4 teaspoon sea salt

Sauce:
olive oil
1/2 onion, diced and/or 2 garlic cloves, diced
salt, pepper

Optional- pecans for garnish

Directions
Filling:
Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10 minutes. Throw in your nuts and saute for another minute or two. Add the squash, mixing until it is heated through. 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 isn’t sticky. Put out a strip of the pasta and put a tablespoon or so of filling (either just pumpkin filling or filling topped with pine nut cream) 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. Don’t put in too many- you will probably need to do multiple batches. Once the ravioli has floated to the surface, it’s done, but you can keep it in a minute or so more if you like. Drain and reserve. Don’t pile ravioli on top of one another or they may stick together as they cool.

Sauce:
Heat a small amount of olive oil in a pan and sautee your onion/and/or garlic until it is golden and translucent. Throw in a serving of ravioli, mix them and let them get warm entirely through. If desired you can brown them a little. Season them with salt and pepper, and plate.

Add a dollop of extra pumpkin filling and pine nut cream on top. Garnish with a pecan, fresh sage or basil if desired.

Notes
The pine nut cream is excellent, but the ravioli filling needs a little work. I used macadamia nuts but the flavor was dominated by the pumpkin, so I would use a less expensive nut next time.