Tuesday, July 20, 2010

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

  • 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 
  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.


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


  1. Oh! This sounds yum! And I just got pumpkin with today's groceries. Shall have to see if I can make this.... hopefully it will be one more way to cheat the housemate into eating pumpkin!

  2. Fancy! I won't be able to cook a dish like this If I need to mothering a lil' one.

  3. These look great. Just last night I was thinking about how much I missed raviolis!