Pumpkin Ravioli with Pesto

For the last couple of months I kept buying pumpkins with the intentions of making this but only just got around to it last week & it was so easy & delicious that I should have made it sooner.  I would have liked a bit more texture though, so next time I make it I will toss through some whole pine nuts before serving.

Pumpkin Ravioli

INGREDIENTS

• 500gm pumpkin cut into smallish evenly sized pieces
• Half a packet of silken tofu
• Half tub of Tofutti better than cream cheese
• I packet of wonton/gow gee wrappers 

METHOD

1. Roast pumpkin until soft & starting to brown
2. In a food processor blend the tofu & cream cheese until smooth & well combined
3. Add the pumpkin to the food processor & blend into the tofu & cream cheese, add salt & pepper to taste
4. Put a teaspoon of the pumpkin mix into the centre of a wonton wrapper & press the edges together.  I used a dumpling press because I have one & because it seals the edges really, really well so when you are cooking the ravioli they don't open up.
5. Add the ravioli to a big pot of boiling salted water & remove & drain once it floats to the top.
6. Heat the pesto in a frypan & toss the drained ravioli in the the pesto.

Pesto

INGREDIENTS

• 1 bunch basil
• 1 tbsp miso paste
• 1 clove garlic
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 tbsp nutritional yeast

METHOD 

1. Toast the pine nuts in a dry fry pan until starting to brown
2. Blend all ingredients together in a food processor until well combined