These vegan Wonton Raviolis with Pumpkin Cheese are filled with a simple tofu ricotta. The cheese sauce is a great way to use up leftover pumpkin puree.
This is one of those recipes that came about out of necessity. You know that leftover bit of pumpkin puree we all seem to have this time of year? You don't want to waste it, but you're not sure what to do with it. These Wonton Raviolis with Pumpkin Cheese make delicious use of it.
The filling for these wontons is my simple tofu ricotta. The cheese sauce is made with non dairy cheese, pumpkin puree, non dairy milk and spices. Both the ricotta and sauce are super easy and quick to make.
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Ingredients
This recipe is made with minimal ingredients typically available in everyday grocery stores. Note: Be sure to check the ingredients on wonton wrappers as some are not vegan.
- wonton wrappers
- tofu ricotta
- pumpkin puree
- non dairy cheddar
- non dairy milk
- garlic powder
- nutmeg
- salt & pepper
- cayenne, optional
See recipe card for quantities.
Substitutions & Variations
- Extra cheesy - add non dairy mozzarella to the wonton filling
How to make Wonton Raviolis
The process to make these ravioli is easy, but can be a bit labor intensive. This is a great recipe to have the kids help out with to make the process quicker. You can fold the wontons anyway you like after filling. We opted to fold them in half to make it easier.
These raviolis can be cooked in a few different ways. You can fry, simmer or bake as we do.
- Fry - fill a large enough pot with 2- 3 inches of oil. Heat the oil to 350 degrees. Fry wontons in small batches turning occasionally until golden brown.
- Stove top - bring salted water to a simmer. Use a slotted spoon to lower 10 raviolis in at time. Quickly stir to prevent sticking. Let raviolis cook for 2-3 minutes. Remove from water and continue with the remaining wontons.
- Baked - place wontons on a baking sheet. Brush the tops with oil. Bake for 8 minutes and flip. Brush with oil on the other side and bake 8 minutes longer.
Blend ingredients to make tofu ricotta in a food processor.
Spoon tofu filling into wonton wrappers. Fold over and seal the edges with a little water. Place on baking sheet.
Brush oil over the tops of wrappers. Bake at 375 degrees for 8 mins. Brush the other side with oil and bake 8 mins longer.
Combine all ingredients for cheese sauce in a small sauce pan. Heat over medium low stirring occasionally until non dairy cheese melts.
Top Tip
Don't overfill the wontons! Too much filling will make it difficult to close and seal the wrappers. And could also cause the wrappers to burst during cooking.
Equipment
You will need basic kitchen tools such as measuring cups and spoons as well as a sheet pan and sauce pan. To make the tofu ricotta you will need a food processor.
Storage
Store leftovers in an airtight container in the fridge. Good for 2-3 days. Reheat in the oven to crisp back up when ready to enjoy.
I haven't tried freezing these wontons yet.
Related
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Recipe
Wonton Ravioli with Pumpkin Cheese
Equipment
- 1 Food processor
Ingredients
- 1 package vegan wonton wrappers
- 2-3 tablespoon oil
Tofu Ricotta
- 14-16 oz firm tofu water drained
- 2-3 tablespoon nutritional yeast
- 1 tablespoon olive oil
- juice of ½ lemon
- 2 garlic cloves
- 1 teaspoon Italian seasoning
- salt to taste
- 1 cup vegan mozzarella optional
Cheese Sauce
- ½ cup pumpkin puree
- 1 cup vegan cheddar
- ¾ cup plain unsweetened non dairy milk
- ½ teaspoon garlic powder
- 1/16 teaspoon nutmeg
- salt and pepper to taste
- pinch of cayenne optional
Instructions
Tofu Ricotta
- Crumble tofu into food processor. Add all remaining ingredients for ricotta except vegan mozzarella. Blend until smooth and creamy stopping to scrap the sides of the bowl as needed. Taste and adjust salt and spices to your liking. Fold in mozzarella cheese, if using.14-16 oz firm tofu, 2-3 tablespoon nutritional yeast, 1 tablespoon olive oil, juice of ½ lemon, 2 garlic cloves, 1 teaspoon Italian seasoning, salt to taste, 1 cup vegan mozzarella
Wontons
- Spoon about 1 teaspoon of filling onto each wonton wrapper. I prefer to smear it towards the edges in an even layer than heap it in the middle.1 package vegan wonton wrappers
- Moisten the edges of wrapper with water. I keep a small bowl of water nearby and dip my finger into the water to do this. Fold over the wrapper and pinch to seal.
- Preheat oven to 375 degrees. Set out a baking sheet. You can line it with a silicone mat or parchment paper if you like, however the wrappers brown better directly on the pan.
- Lay wontons on a baking sheet. Brush the tops of the wrappers with oil.
- Bake for 8 minutes. Flip wontons and brush the other side with oil. Bake for 8 minutes.
Pumpkin Cheese
- While the wontons bake, stir together pumpkin puree, vegan cheddar, non dairy milk, garlic powder, nutmeg, salt, pepper and cayenne, if using in a small pot. Warm over medium low heat until cheese melts and mixture is warmed through.½ cup pumpkin puree, 1 cup vegan cheddar, ¾ cup plain unsweetened non dairy milk, ½ teaspoon garlic powder, 1/16 teaspoon nutmeg, salt and pepper to taste, pinch of cayenne
Did you make this recipe? Let me know!