February 22, 2012

PUMPKIN FILLED RAVIOLI

½ cup + 2 Tbsps tofu (extra firm), drain

1 cup pump­kin, canned or fresh cooked

Tomato-Basil Pasta (recipe below)

1 tsp Bragg Sprin­kle (24 herbs & spices)

3 Tbsps prune purée*

1 Tbsp raw honey

¼ tsp nutmeg

1 Tbsp Bragg Olive Oil

Pre­pare one Tomato-Basil Pasta recipe (see below). Place tofu in food proces­sor; add pump­kin and blend. Add remain­ing ingre­di­ents and process until smooth. Roll out 2 large sheets of Tomato-Basil Pasta. Place tea­spoon­fuls of fill­ing at reg­u­lar inter­vals on the first layer of dough. Cover with sec­ond layer of dough. Using thumbs gen­tly press down spaces between mounds of fill­ing. Dip rim of a 3-inch-diameter glass into flour. Use the glass to cut cir­cles around each ravi­oli. Press the edges of each cir­cle with fork to seal. Ravi­oli may be made a day before cook­ing. Drop into boil­ing water, to which 1 table­spoon olive oil has been added. Boil 10 min­utes, stir­ring occa­sion­ally. Top with tomato sauce (recipe on page 111 and 163). Serves 6.