Wonton Ravioli with Pumpkin Cheese
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.
Servings 48 raviolis
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
