Pumpkin tortellini with ragout
It is October, and even though I enjoy pumpkin everything year round, it just seems appropriate to have it more dominate this month. I love pumpkin, and it really doesn't matter how it is presented to me.
I was really in the mood for pasta. I really am a lover of pasta dishes, so putting that with pumpkin just seemed like the best idea. And how about make a nice ragout to go with it.
I choose not to make the pasta from scratch, instead I used Chinese dumpling wrappers. These are the ones I used.
If you cannot find this brand, you can find a recipe for them, and there are some other brands out there. Just make sure they are vegan and no oil. Also, good news, they do sell gluten free wrappers too. So you can enjoy this recipe if you need to be gluten free. Amazon has a few you can order, and I have seen a few in the freezer section at the Asian market. :)
Ingredients: (for the tortellini)
1 package Gyoza Wrappers (Twin Dragon if you can find them)
1 14.5 oz. can of pumpkin puree (not pumpkin pie)
2 cloves garlic, peeled and chopped fine
1/4c pecans, chopped extra fine (I put mine in a food processor)
2 tsp. tapioca starch or corn starch
1 tsp. fresh sage, chopped, or 1/2 tsp. dried sage
1/2 tsp. nutmeg (fresh grated if you have it)
1 tsp. salt
1/2 tsp. pepper (optional)
1 tsp. fresh oregano or 1/2 tsp. dried
1 tablespoon nutritional yeast
Ingredients (for the ragout)
1 medium red onion, peeled, cut in half and then into half moons 1/4 inch.
8 oz. cremini mushrooms, cleaned and sliced thin
1 lb. baby spinach, washed and chopped
1 15 oz. can of chopped tomatoes
2 tablespoons nutritional yeast
1/2 tsp. salt
1/2 tsp. pepper (optional)
1/2 tsp. red pepper flakes
OK, lets make the tortellini first.
Open your can of pumpkin puree (or fresh if you have it!) and dump it into a fine mesh strainer. Put that in a bowl and let it drain for about an hour. You want to get some of that liquid out of it.
After 1 hour, dump the puree into a bowl. Add all the spices, nutritional yeast, nuts and garlic. Mix together well.
Now it is time to stuff the pasta. Have a little bowl of water to dip your finger in. Take one round, and in the center put about 1 tsp. of the pumpkin mix. Dip your finger in the water and moisten half the round on the edge. Fold over the wrapper so you have a half moon. Press out any air and make sure the edges are sealed. Then moisten the two corners and fold over. Make sure you pinch together. (see below)
There really is no wrong way to do this, as long as you confine the filling and pinch everything shut. I like to pull down the top of the half moon as you can see in the picture above and below.
After you have used all of your filling, or your wraps, place on a large plate or a baking sheet lined with parchment and let air dry for about 10-15 minutes.
While they are drying, bring a large pot of water to a boil over medium high heat.
Also, this is a good time to make your ragout.
In a large saute' pan, over medium high heat, saute your onions for about 5 minutes, or until they start to soften. Add the mushrooms and saute' another 5 minutes. Add the tomatoes, spices, nutritional yeast and stir well and turn the heat down to medium low. Let simmer for 10 minutes, stirring often.
Add the spinach at the end.
At this point your water should be boiling.
Add the tortellini (I had to work in batches) and boil for about 5-8 minutes, or until they float to the top.
When they are done remove with a slotted spoon and add to your ragout mix.
Mix very carefully, so you don't break your tortellini.
Serve right away with an extra sprinkle of nutritional yeast.