Pumpkin Seed Ravioli
Looking for a good use for your pumpkin seeds? Try this recipe for vegan pumpkin seed ravioli.
Makes 8 servings
1 cup pumpkin seeds, lightly toasted
1 cup firmly packed fresh parsley leaves
2 cloves garlic
2 teaspoons miso
1/4 teaspoon sea salt
8 ounces firm tofu
1/4 cup olive oil
1 package egg-free round or square wonton/dumpling wrappers
1. Combine pumpkin seeds, parsley and garlic in a food processor until minced. Blend in miso, salt and tofu and mix until combined. With motor running, slowly drizzle in oil.
2. Lay wonton wrappers on a flat, lightly-floured surface. Spoon 1 teaspoon of filling in the center of each wrapper and fold wrapper over to make a triangle. Dip your fingers in water and use to seal edges. Continue filling remaining wrappers with filling.
3. Cook ravioli in boiling water for 2 to 4 minutes. Drain and toss with a pinch of salt, pepper and a healthy drizzle of olive oil.