Recipe

Shiitake-pumpkin Ravioli Recipe

	Jo_jo_ba / All my dishes 1 year, 9 months ago An Asian twist on an Italian classic, these sesame, squash, mushroom and ginger-filled wontons are super simple when you rely on store-bought wrappers and canned pumpkin. 12 ravioli per serving. Prep:130m Cook:20m Servings:4	Jo_jo_ba
	spicy gingery garlicky sesame soy pasta creamy pumpkiny rich decadent wonton dinner main mushroom

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Ingredients

1 tablespoon extra virgin olive oil

16 shitake mushrooms, stemmed and finely diced

1/2 cup onion, minced

1 clove garlic, minced

4 tsp grated fresh ginger

1 teaspoon low-sodium soy sauce

1 1/2 cups canned pumpkin puree

1/4 cup toasted sesame seeds

1/3 cup shredded zucchini

1/2 cup low-fat silken tofu, mashed or pureed

2 tbsp dry whole-wheat breadcrumbs

1 tsp fresh ground pepper

48 square wonton wrappers

Directions

In large pan, heat olive oil.

Add mushrooms, onion, garlic and ginger.

Cook over medium-low heat for approximately 7-8 minutes or until tender.

Stir in the soy sauce, then raise heat to high.

Cook, stirring constantly, 5 minutes.

Transfer to a large bowl and let cool slightly.

Stir in pumpkin puree, sesame seeds, zucchini, tofu and bread crumbs. Add pepper and fold in well.

Working in small batches, spoon 1 teaspoon of filling slightly off-center of each wonton wrapper (keep remaining wontons under a damp towel).

Brush edges with water and fold over to form a triangle. Press edges together firmly (I use a fork) to seal.

Wrap well, and refrigerate for 1-24 hours before cooking, or lay onto a baking sheet and freeze before transferring to a bag for storage (they will keep in the freezer about 3 months).

Bring a large pot of salted water to a boil.

Reduce the heat to a simmer and lower the ravioli into the pot.

Cook until they float to the surface, about 4 - 5 minutes.

Remove with slotted spoon and drain well.

Serve with any sauce of your choice, or plain.

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Comments

jo_jo_ba 1 year, 9 months ago said:
Amount Per Serving
Calories: 515.6
Total Fat: 10.9 g
Cholesterol: 8.8 mg
Sodium: 918.9 mg
Total Carbs: 88.8 g
Dietary Fiber: 8.4 g
Protein: 18.3 g