Pumpkin Seed Pesto Ravioli

Ingredients

• 1 cup pumpkin seeds, lightly toasted
• 1 cup packed parsley leaves
• 2 cloves garlic
• 2 teaspoon miso
• 1/4 teaspoon sea salt
• 8 ounces firm tofu
• 1/4 cup olive oil
• 1 (50-piece) package egg-free round or square wonton/dumpling wrappers

Instructions

1. Mince pumpkin seeds, parsley, and garlic together in food processor with metal blade. Add miso, sea salt and tofu, and process until mixed. While processor is running, drizzle oil through the top.
2. Flour a tray or board for prepared ravioli, and flour a small work surface for their preparation. Place a cup of water next to your work station. Form ravioli as follows: Place a wrapper on floured work surface and put about 1 teaspoon of pesto filling in center. Dip finger in water and wet edges of wrapper. Fold wrapper over diagonally to form half-moon (round wraps) or triangle (square wraps). Press to seal. Place ravioli on floured tray or board. Continue with remaining wraps and filling. Ravioli can be frozen at this point (see freezing instructions).
3. When ready to serve, drop ravioli into a large pot of boiling water. Cook 2 to 4 minutes, or until they float to the top. Remove to serving platter with slotted spoon. If cooking all the ravioli at once, do it in several batches.
4. You can serve the ravioli with traditional marinara sauce; however, I prefer it tossed with just olive oil, salt, and pepper (and maybe a little nondairy Parmesan cheese) so I can taste the delicious flavor of the pesto.
5. Makes 8 servings
Freezing Instructions
6. Place uncooked ravioli on a tray or baking sheet lined with parchment paper. Place tray in freezer for several hours, or until ravioli are frozen. Transfer ravioli to freezer container or bag. Cook as directed above; however, increase cooking time by a couple of minutes. Do not thaw before cooking.