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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.

More delicious vegan recipes:
Healthy, meat-free vegan recipes
Chickpea tofu stir-fry
Cheesy cauliflower casserole

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