How to make it

  • 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.

Reviews & Comments 4

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  • fucchan 10 years ago
    Sounds amazing. I'm going to try this for sure =D
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  • shygurrl99 10 years ago
    Mmmm...sounds good! This would be great as an appetizer. What about a smoked gouda cheese sauce with it?
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  • invisiblechef 10 years ago
    Yum~ this sounds really good!
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  • jo_jo_ba 10 years ago
    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
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