Vegan Ravioli Receipes

http://www.alissacohen.com/recipes.html (last section raw vegan)

RAVIOLIS AUX CHAMPIGNONS

Ingredients:

450g plain flour

2 rounded tbs soya flour
3tbs olive oil
cup of water
5tbs olive oil
200g button mushrooms, finely chopped
100g spring cabbage, finely chopped
200g spinach, finely chopped
2 tbs parsley, chopped
4 cloves of garlic, finely chopped
bunch of spring onions, finely chopped
pinch of chilli powder
salt and black pepper

Method:

Mix the flours with 3tbs olive oil and enough water to make a smooth dough. Wrap in cling film
and chill in fridge for an hour.

Fry the mushrooms in 4tbs olive oil in a large pan until beginning to colour. Add the remaining
ingredients, and stir-fry until greens begin to wilt. Season to taste.

Divide the pasta dough into two, roll each on a floured surface until paper-thin. Cut into 5cm
strips, then place teaspoons of filling at 5cm intervals. Moisten the dough between blobs of filling
with water, and carefully cover with another strip of dough. Press the dough down around the
filling and cut the ravioli into squares.

Bring a large saucepan of water to the boil, add 1tbs of olive oil to prevent sticking. Poach the
ravioli gently for approximately 5 minutes, or until they rise to the surface.

Serve with a hot tomato and basil sauce, steamed vegetables and a bottle of chilled white wine -
delicious!

Pumpkin, Sage and Pecan Chile Ravioli with a White

Bean and Garlic Sauce
Pasta - Pasta - filled - -

INGREDIENTS
 1 medium winter squash (900 - 1150 grams / 2 - 2 1/2 lb) such as kabocha,
butternut or hokaido (you will need 2 cups cooked squash)
3 tablespoon extra virgin olive oil
1 onion, finely chopped
1/2 cup chopped pecans
2 tablespoon minced fresh sage
Salt and black pepper to taste

Red Chile Pasta Dough

1 ancho or guajillo chile

1 pasilla or new mexican chile (or just use another ancho chile)
1 teaspoon annatto seeds (optional)
2 tablespoon extra virgin olive oil
90 grams / 3 ounces silken tofu
2 cups unbleached flour
1/2 teaspoon salt

White Bean and Garlic Sauce

1 1/2 cups navy beans or northern beans, soaked or 2 x 430 grams / 15 ounce
cans, drained and rinsed
Salt
2 tablespoon extra virgin olive oil
2 onions, finely chopped
8 garlic cloves, thinly sliced
5 sprigs fresh sage
Handful of fresh thyme sprigs
1 bay leaf
2 teaspoon lemon juice
Freshly ground black pepper

METHOD
Preheat the oven to 180C/350F.

Cut the squash in half from stem to bottom and place cut side down on a parchment covered
baking sheet. Bake for about 45 minutes, or until tender. Let the squash cool for a few minutes,
then remove and discard the seeds. Scoop the flesh into a bowl and mash with a fork. Measure
out 2 cups mashed squash, reserving any extra.

Warm the oil in a medium skillet. Add the onions and saute until they are browned, about 10
minutes. Add the pecans and saute for a few minutes more, add the squash, mixing until it is
heated through. Stir in the sage, and season with salt and pepper to taste. Remove from the heat.

Roll out dough into 2 equal sheets and score a grid of 2.5 centimeter / 1 inch squares with a ruler
and pastry cutter. Put equal, well-rounded amount of each of the squares. Brush a little water
along the edges of the squares in case the dough starts to dry out. Lay the second sheet over the
first and press down around the mounds to seal the edges. Cut out the squares with a pastry
wheel using the ruler to help guide you. Lay the raviolis on a lightly floured tray.

Bring a large skillet filled 2.5 centimeters / 1 inch of water to a simmer. Add the raviolis and cook
for 3-5 minutes depending on the dryness of the pasta. Use a slotted spoon to gently lift the
raviolis out of the water. Drain briefly for a moment, then serve immediately, covered with white
bean and garlic sauce.

Red Chile Pasta Dough

Remove the stems and seeds from the dried chiles and place in a bowl. Pour boiling water over
the chillies and let sit for 10-15 minutes, or until they are softened.

Meanwhile, if you are using the annatto seeds, heat them with the oil in a small saucepan just
until the oil is warm and has turned orange. Strain the oil, discarding the seeds.

Place the softened chiles and 2 tablespoons of the chile soaking liquid, the oil and the tofu in the
blender and blend until smooth.

Sift the flour onto a work surface (a large wooden board is good) in a mound and make a hollow
in the middle. Pour the chile tofu mixture into the hollow and add the salt. With a fork, first mix the
salt into the tofu mixture and then gradually draw in the flour from the edge, incorporating it little
by little until a paste begins to form. Then use both hands to gather the remaining flour together
and work it into the dough. Work in as much of the flour as you can; there will be a few little
straggly pieces of dough and a little flour that does not get worked in. Wash your hands to
remove dough. Scrape up the excess dough pieces and flour sticking to the board with a pastry
scraper or knife and sift them through a strainer so that flour falls back onto the board. Discard
the pieces caught in the strainer. Knead, working in the last bit of flour, with vigorous rhythmic
motions for 5-10 minutes, or until the dough has a firm, slightly elastic consistency, is not sticky,
and has become smooth and pliable. Cover with plastic wrap and let rest for about 1 hour at room
temperature before making ravioli.

White Bean and Garlic Sauce

Drain the soaked beans. Cover with 6 cups of water and pressure cook for about 8 minutes for
the navy beans or 10 minutes for the great northern beans. Season with salt to taste. Let the
beans sit in the cooking liquid for a few minutes to absorb the salt. Drain the beans, reserving the
cooking liquid.

or

On the stovetop, simmer the beans in 8 cups of water, partially covered for about 1 1/2 hours or
until the beans are soft. Season with salt to taste. Let the beans sit in the cooking liquid for a few
minutes to absorb the salt. Drain the beans, reserving the cooking liquid.

Warm the olive oil in a medium saucepan. Add the onions and cook over medium-low heat for
about 7 minutes, or until the onions are softened and starting to brown. Add the garlic and cook
for a few more minutes, until fragrant. Add the cooked beans and 2 1/2 cups of the bean cooking
liquid (if you are using canned beans, add 2 1/2 cups water). Tie the herbs together with a cotton
string and add to the pot along with the bay leaf. Cover, bring to a boil over medium heat, reduce
the heat and simmer, partially covered for 15 minutes to allow the flavours to marry. Add the
lemon juice and salt and pepper to taste. Remove the bay leaf and tied herbs.

Serve as is or cream totally smooth with a food processor/blender.

NOTES
This isn't as difficult to make as it looks but it is a bit time consuming. But, the reward is
great. There is nothing better than successfully making your own ravioli. If you have a
ravioli press, this comes together very easy.
[post a new comment]

Thanks to Shelley Collins, an excellent

vegan cook, for her yummy tofu ravioli
recipe!
The won-ton wrappers and ready made sauce make this tofu ravioli go
together quickly if you organize it all ahead of time and work fast. The
tofu filling is too hearty for the delicate won-ton wrappers to hold up in
boiling water but steaming worked beautifully. I also sprayed a light
coat of olive oil over the bottom of my metal steamer - not necessary
with a bamboo steamer. Everyone in my family loved these and no
one knew they were vegan. I hope you enjoy them as much as we did.
Tofu can be yummy! - Shelley

Ingredients:
1 package of your favorite won ton wrappers (or other vegan
ravioli dough rolled out)
1 lb extra firm tofu
1/2 lb fresh spinach finely chopped
5 oz mushrooms chopped
1/2 a red bell pepper finely chopped
1 large bunch chives chopped (or scallions finely chopped OR
purple onion finely chopped and sauted to mellow)
1/3 cup ground or chopped sunflower seeds (use blender, food
processer or spice grinder)
4-6 sundried tomatoes reconstituted in boiling water or warm
soy milk
3-4 baby carrots finely grated
3 Tbsp nutritional yeast flakes (optional)
1 tsp crushed rosemary
2-3 cloves garlic crushed
splash of lemon juice
soymilk to thin
fresh cracked pepper to taste
sea salt to taste
Directions:
1. Mill sunflower seeds into meal consistency then set aside
2. Drain sundried tomatoes and finely chop(if using warm H2O
discard after reconstituting, if using soymilk save to thin tofu if
necessary)
3. Blend sliced tofu, lemon juice, sea salt, nutritional yeast and soy
milk until ricotta like consistency in a food processor OR by hand
(NOT a blender - you'll get paste!)
4. FINELY dice tomatoes, red peppers, and chives
5. Blend with tofu mixture by hand with a fork just until well mixed.
6. In a small bowl combine tofu mixture with remaining ingredients
and mix until thoroughly combined
7. Place a scant 1 Tbsp of mixture in center of wonton wrapper (or
other vegan ravioli dough rolled out). Wet, crimp and seal edges
of wrapper SECURELY (or the wrapper will open in the pan and
contents will spill out)
8. Cook a few at a time in your vegetable steamer making sure to
not crowd pan or they will stick to each other and be glue-ey
9. Keep warm on a covered dish while the remainder cook
10. Toss with a bit of olive oil when they are cooked to prevent
sticking
11. Top with a little fresh chopped parsley or cilantro, your
favorite sauce and vegan parmesan cheese as desired

Ingredients Pasta
500g Wheat Flour
5 teaspoons of egg substitute mixed with
150 ml of water (Note: I used this rather
than 5 eggs - you can also use 1 cup of
natural mineral water if preferred)

Filling
1 cup of ricotta (or vegan equivalent)
3/4 cup (approx) of baby spinich leaves,
chopped finely.

Sauce
tin of tomatoes, whole
1 onion, chopped finely
tablespoon of cooking oil
1-2 cloves of garlic, crushed
teasp. sugar (optional)
2 tablespoons tomato paste
dried italian herbs or other similar variety
tobasco sauce (optional)

Instructions Pasta
Pour flour into large bowl and tip egg
sub. mix into centre of flour. Mix
together to form a dough - if too dry add
more water, if sticky add more flour.
Knead dough on a lightly floured surface
until an evenly mixed consistency is
reached. Gran a fistful of the dough, and
roll it out till it becomes flat and long.
If you have a pasta maker (highly
recommended), wind the dough through
on the widest setting first, then fold it
and repeat 4-6 times, until a decent
sheet results. Then decrease the width of
the pasta maker until the sheet becomes
as thin as you desire (I do mine till
position 6). If you dont have a pasta
maker, this will be a lengthy process for
you, as you will have to continue to roll
out the dough, until it is as long and thin
as you can get. Repeat this process till all
dough is used.
Mix together the ricotta and chopped
spinich in a small mixing bowl. Place the
mixture evenly spaced onto a sheet of
the dough in small round balls. Place
another sheet of dough on top and then
pat it down gently around each bit of the
mixture. Using a crinkled pasta cutter or
a knife cut the sheets into square pieces.
Continue this till all dough if used. Place
in lightly dusted baking tray, cover and
place in fridge (If layering sheets, to
avoid sticking, place baking paper
between layers). Ravioli can be stored
for up to two weeks.

To cook ravioli, simply boil up a large

saucepan with water and a pinch or two
of salt (optional) add ravioli. After ravioli
rises to surface, cook for additional 2-3
minutes, drain and serve. Whilst cooking
ravioli, start on the sauce.

Sauce
Heat oil in a medium saucepan, add
crushed garlic, then onion and cook for
4-5 minutes. Add tin of tomatoes and
stir, gently crushing tomatoes. Add
teasp. of sugar to cut down on acidity, if
tin does not already contain sugar. Stir in
tomato paste and herbs (if using fresh
herbs, particularly basil, stir in at last
minute). Add a couple of drops of
tobasco sauce if desired. Heat sauce till it
boils. Pour on top of ravioli in pasta
bowls and serve. Can top with graed
vegetarian or vegan cheese if desired.

Note; if you wish to transform this dish

 to suit a vegan diet, simply replace
normal ricotta with a soy equivalent or
use a finely grated vegan chedder
instead.

Utensils large and small bowls, rolling pin, pasta

maker, spoons (teaspoons and
tablespoons), small and medium
saucepans, garlic crusher, chopping
knife, measuring cup, wooden spoon,
strainer

INGREDIENTS

Basic Mushroom Filling

o 450 grams / 1 pounds fresh mushrooms, finely chopped
o 1-2 cloves garlic, chopped
o 1 teaspoon olive oil
o 1/2 cup dry white wine
o 1/4 cup extra firm silken tofu blended smooth with 1/4 cup soy milk
o 1/4 cup soy parmesan
o 1/4 cup minced Italian parsley
o Salt and freshly ground black pepper to taste
Vegan Homemade Pasta
o 1 2/3 cup unbleached white flour or 1 cup unbleached white flour and 2/3
cup whole wheat flour
o 1/2 cup chickpea flour or full fat-soy flour
o 2/3 cup water
o 1 teaspoon olive oil
o 1/2 to 3/4 teaspoon salt

METHOD
Basic Mushroom Filling
Saute the mushrooms and garlic in the olive oil until the mushrooms have exuded their
liquid and it evaporates. Add the wine and let that evaporate over high heat. Remove
from the heat and stir in the tofu mixture, soy parmesan, parsley, salt and pepper.

Variations
Porcini Filling: use fresh portobellos, crimini or shitakes and add about 1 oz / 30 g dried
porcinis which have been soaked in 45 minutes in hot water. Strain the broth and use it
instead of the wine. Mince the soaked, dried mushrooms very finely and add to the filling
at the end.

Asparagus Filling: use white mushrooms. Add 1 cup cooked fresh asparagus, cut into 2.5
centimeter / 1 inch pieces and process in the food processor until the asparagus is well
mixed with the mushrooms and no large chunks remain.
Vegan Homemade Pasta
Mix the flour, chick pea or soy flour and salt in a medium sized bowl. Pour in the water
and stir with a fork until the dough comes together in a ball. Knead the dough on a lightly
floured surface for about 10 minutes or until the dough is smooth. Place the dough in a
plastic bag and let it rest for at least 10 minutes.

Divide the dough into eighths keep the portions you aren't working with in the plastic
bag. Roll each piece out on a floured surface until it is about 1.5 millimeters / 0.06 inches
thick, flouring as you go to prevent sticking. If you like, hang the rolled out portions of
dough over the backs of chairs or on a pasta rack to dry 5 - 10 minutes. This makes the
pasta easier to cut.

Cut the lengths of rolled out dough into 6.25 centimeter / 2 1/2 inch wide strips and cut
6.25 centimeter / 2 1/2 inch squares with a ravioli stamp, cookie cutter or pasta or pastry
cutter.

At this point, you want to put a pot of salted water to boil on your stove. You want to
cook these right after assembling them. You should also put some of your favourite pasta
sauce (tomato based) in a saucepan over a low heat to warm up. You should also place
your serving platter and plates in the oven to warm up.

Place a heaping teaspoon of filling in the centre of half the squares. To seal, brush water
around the edges of the filled dough squares and cover with the remaining squares. Don't
overfill and make sure that no filling gets into the seal on the edges or it may break open
when cooking. Seal with fork tines, a pastry wheel or a fluted pasta cutter. Cover the
made ones with waxed paper to keep them from drying out.

Cook them in 2 or 3 batches by dropping them one at a time into rapidly boiling water.
They need to cook no longer than 3-4 minutes once the water has come back to a gentle
boil. Don't let the water boil so hard that the raviolis come apart.

Place raviolis on warmed plates or serving platter and cover lightly with the warmed
tomato sauce. Garnish with fresh parsley and maybe a sprinkling of soy parmesan.

Classic spinach ravioli floating in an Italian tomato sauce

Serving Size: 4

Ingredients:

for the filling:

450 grams of spinach, large stems removed and chopped

1 tbs. grainy mustard
1 teaspoon sesame oil
1/2 teaspoon nutmeg
2 tbs. bread crumbs
 pinch of salt

for the raviolis:

1 c. semolina four
2 tsp. olive oil
1/2 cup water
pinch salt

for the sauce:

1 can crushed tomatoes

1 onion, minced
1 tbs. olive oil
1 clove garlic, minced
various Italian herbs (fresh would be best)
salt and pepper to taste
dash of lemon
pinch of cayenne pepper

Directions:

for the ravioli dough:

1. In a bowl, combine the pasta dough ingredients to make a dough.

2. Wrap in a towel and let sit for 30 minutes.

for the filling:

1. Wash the spinach and remove the large tough stems.

2. Chop the spinach and steam or saute in water. (sweat)
3. Place in a large mixing bowl.
4. Add the mustard, salt and bread-crumbs and mix well.
5. Season further with salt, cayenne and pepper.
for the sauce:

1. Saute the minced onion in the olive oil until the onion is glassy.
2. Add the minced garlic and saute.
3. Add the tomatoes and reduce heat to simmer.
4. Add the herbs, lemon juice, salt and pepper and continue to simmer on a low heat.
5. Season to taste with additional salt, pepper and cayenne.

making the ravioli:

1. Divide the dough in fourths and roll out each portion on a floured work space,
allowing the first sheet of pasta to sit while rolling out the second. One of the
tricks to the pasta is to make sure youve rolled the dough out very thin.
2. Cut out your ravioli shapes and fill with the filling. Place the top part of the
ravioli over the filling and close with a fork.
3. If you have a form or press, then of course that saves time you merely place 1
sheet of dough on one side, put the filling on the dough and then lay the 2nd sheet
of dough on top. Close the form to seal and cut off the extra using a knife.

4. Meanwhile, bring a large pot of salty water to boil.

5. Put your ravioli into the salty water and cook. They are ready when they come
floating to the top. I would suggest cooking only a few raviolis at a time.
 6. Place the first cooked raviolis in the oven to keep warm until they are all ready.
7. When ready to serve, put a layer of sauce on the plate and lay the raviolis on top.

8. You can garnish with some fresh cut herbs or if you have soy cheese, you can
dust some on top.

Marsala Chick Peas

1 1/2 teaspoons extra virgin olive oil

One medium sized vadalia onion, chopped
1 clove garlic, chopped
1/3 cup marsala wine
1 teaspoon cinnamon
1 teaspoon coriander
2 teaspoons cumin
1- 15oz can chick peas, drained and rinsed off
1/2 cup water (more if needed)

In a medium saucepan add olive oil and bring to medium heat. Add
onion and cooked until translucent, about 5 minutes. Add garlic and
cook another minute. Add marsala wine and deglaze the pan. (this
means you are getting all the browned bits off the bottom of the pan
and into the sauce that you are making) Add spices and mix well. Add
chick peas and water and mix well. Cover saucepan and bring heat
down to low. Cook covered for 10 to 15 minutes. Uncover half way
through as you may need to add a touch more water. You can serve
this as is, or over rice or a salad.

Black Bean & Habanero (vegan) Ravioli

Durum wheat pasta stuffed with fiestive flavor pairings of black beans and spicy habanero pepper! Ole!

Recipe Suggestion:
See Mexican Salsa Ravioli Salad Recipe.

Cooking instructions:
Place contents of this package in 3 quarts of boiling water and stir occasionally. Cook for 7-9 minutes or to
desired tenderness.
Drain and toss with your favorite sauce.

Ingredients-Pasta: Extra fancy durum flour (durum flour, niacin, iron, thiamine mononitrate, riboflavin, folic
acid), red bell peppers, sea salt, onion powder, garlic powder, water. Filling: Black beans (black beans,
water, salt, calcium chloride), diced tomatoes (tomatoes, salt, calcium chloride, citric acid), bread crumbs
(unbleached wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), onions, corn, red bell
peppers, cilantro, sea salt, habaero peppers, chili powder, garlic, cumin, chipotle powder.

Green filled with green, delicious and elegant. It is a bit of work to do, but well worth it!
Serving Size: 2

Ingredients:

for the pea and pistachio filling:

200 grams frozen peas, thawed

100 grams pistachio nuts
1/4 cup water
1 tbs. chili oil
salt

for the spinach pasta dough:

1 cup semolina flour

2 tbs. oil
1/2 cup spinach puree, 100 grams chopped spinach pureed
salt

for the sauce:

250 grams soy cream

1 vegetable bouillon cube
1 tbs. corn starch
Directions:

For the pasta dough:

1. Cook the spinach with a bit of water and puree.

2. In a bowl, using a mixer combine the pasta dough ingredients to make a dough.
3. Wrap in a towel and let sit for 30 minutes.

For the filling:

1. Puree the thawed peas, oil, water and pistachio nuts together.
2. Season to taste with salt.

For the sauce:

1. Put the soy cream in a small sauce pan,

2. Add the corn starch and vegetable bouillon and mix well to dissolve.
3. Heat the mixture until it becomes thick.

To assemble:

1. Roll out the pasta dough on a floured surface.

2. Place a spoonful of filling for each ravioli and cover with the half of the pasta.
3. Press ad cut into a ravioli form.
4. Place the finished ravioli on a plate and continue making the raviolis until all the
filling and dough have been used.
5. Heat a large pot of water to boiling.
6. Cook the raviolis in the boiling water for a few minutes, until they float.
7. Heat the sauce.
8. Serve the ravioli topped with a bit of creamy sauce.

Notes:
We enjoyed this meal with a white wine, baguette and a lovely fresh salad.
Pumpkin Ravioli Recipes

PUMPKIN-PECAN RAVIOLI

In a small skillet sweat 1/2 cup pecans and shallots in 1 tablespoon of butter until shallot is
tender, about 5 minutes. Let cool. In a small bowl, combine pecan mixture with pumpkin. On a
lightly-floured surface, spread out 1 pasta sheet. Mound 1 tablespoon pumpkin mixture at 1-inch
intervals and top with second pasta sheet; press between mounds of filling to seal, squeezing out
air. Use a ravioli wheel to cut into ravioli. Bring a large pot of salted water to a boil. Drop in ravioli
and cook until they float to the surface and are tender, 8 to 10 minutes, depending on their
freshness. In a large skillet melt remaining 2 tablespoons butter over low heat. Drain ravioli in a
colander, transfer to skillet and toss in butter to coat. Add remaining toasted pecans and parsley.
Serve in a warm plate, sprinkled with Parmesan. This recipe yields 2 servings. Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-052
broadcast 03-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for
MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-17-1997 Recipe by:
Emeril Lagasse Converted by MM_Buster v2.0l.

PUMPKIN RAVIOLI WITH LEEK AND SAGE BROTH

8 SERVINGS LACTO/VEGAN If you are adept at preparing homemade pasta. this recipe provides a
chance to showcase your talent. Otherwise, purchase fresh pasta sheets from a specialty foods
store or Italian market. Broth: In large nonstick skillet, heat oil over medium heat. Add leek and
cook, stirring often, until softened, about 5 minutes. Add broth, sage and pepper and simmer 5
minutes. In small cup, mix cornstarch and water. Pour into broth mixture and simmer, stirring
often, until thickened slightly, about 3 minutes. (Sauce may be prepared up to 2 hours before
serving. Let stand at room temperature. Reheat just before serving.) In medium bowl, mix
pumpkin, cheese, fennel seeds, salt and nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips.
Arrange one strip on a lightly floured surface. Spoon filling by heaping teaspoonfuls down center of
one pasta sheet, making 6 mounds per strip and spaced about 1 inch apart. Using a pastry brush
dipped in water, wet edges of pasta around mounds. Place another pasta strip over first, pressing
firmly around filling. Cut into squares around filled areas; press edges of each ravioli firmly to
seal. Transfer to a dry kitchen towel or sheet of wax paper. Repeat with remaining pasta strips
and filling. Place ravioli in plastic freezer bag and freeze up to 2 months. To cook: Drop frozen
ravioli into a large pot of boiling water. Return to boil; and boil until pasta is al dente (slightly firm
to the bite), 5 to 8 minutes depending on thickness of pasta. Drain well and transfer to shallow
serving bowl. Top with warm broth. PER SERVING: 298 CAL.; 11G PROT.; 4G TOTAL FAT (1G SAT.
FAT): 55G CARB.; 62MG CHOL.; 307MG SOD.; 2G FIBER. Converted by MC_Buster. By Kathleen
on Mar 10, 1999. Recipe by: Vegetarian Times, December 1997, page 33 Converted by MM_Buster
v2.0l.

PUMPKIN RAVIOLI - WILLIAMS AND SONOMA

Place flour, eggs, water, oil and pumpkin in food processor bowl and pulse until mixture forms a
ball. Remove from bowl and knead until smooth. Cover with plastic wrap and let rest 30 min.
Saute spinach over med heat until wilted. Drain and cool. In a bowl, combine ricotta, parmesan,
nutmeg, salt and pepper; stir in spinach. Set aside. Roll out pasta dough and fill according to the
instructions for a hand-crank pasta machine, using the ravioli attachment. Lay ravioli on floured
surface or pasta rack to dry. Use immediately or freeze up to 2 months. To cook, boil in lightly
salted water for about 3 min or until tender. NOTES : Cal 316.7 Total Fat 3.3g Sat Fat 0.4g Carb
48.9g Fib 4.5g Pro 25.6g Sod 225mg CFF 9% Posted to EAT-LF Digest by Reggie Dwork on Oct 18,
1999, converted by MM_Buster v2.0l.

PUMPKIN RAVIOLI "HATS"

* Note: See the "Fresh Pasta" recipe which is included in this collection. In a large saute pan, over
medium heat, melt 2 tablespoons of the butter. Add the shallots and saute for 1 minute. Add the
pumpkin puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt
and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir
in the cheese and nutmeg. Season with salt and pepper. Cut the pasta ribbon into 3-inch squares.
Place 2 teaspoons of the filling in the center of each pasta square. Bring one corner of the square
to the other, forming a triangle and seal the pasta completely. Bring two of the corners together
and seal tightly forming a "hat"-like shape. Bring a pot of salted water to a boil. Add the pasta
"hats" and cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
Remove the pasta from the water and drain well. Pat the pasta dry. Season the pasta with salt
and pepper. In a large saute pan, melt the remaining 2 tablespoons of butter. Add the sage to the
butter. Add the pasta "hats" to the melted butter and saute for 1 minute. Sprinkle the pasta with
the brown sugar. Place the pan in the oven, on the top shelf and bake until the brown sugar is
bubbly and golden on top. Remove the pan from the oven and serve. Garnish with parsley. This
recipe yields 4 appetizer servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV
FOOD NETWORK - (Show # EM-1A53 broadcast 10-08-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-11-1997 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

aaallldoeo

This section contains raw recipes from the book:

"Living on Live Food"

Banana Macadamia Nut Fudge Cookies

Raw Raviolis
Almond Milk
Corn Chowder
Pesto Stuffed Mushrooms
Mock Salmon Pate
Date Nut Torte

Banana Macadamia Nut Fudge Cookies

1 cup raisins
1 cup walnuts
1 cup macadamia nuts (chopped into big pieces)
 1 cup bananas ( chopped Up)

In food processor blend raisins and walnuts until smooth. Add in macadamia
nuts and bananas. Dehydrate for 8 to 10 hours.

Raw Ravioli

This is one of my favorite raw recipes, I often make these at seminars and
events and people go wild over them! There is always one person who
continues to ask me through the whole event "What kind of pasta is this
made from" even after I tell them numerous times that it's turnip not pasta.
It's hard to believe these are raw!

Wrapper:

4 turnips

Peal the turnips. Slice the turnips into very thin slices, by cutting them in
half and then using a spiral slicer, mandolin or other vegetable slicer to
make thin round disks.

These will be used as the wrapper which would normally be the pasta dough.

Cheese filling:

1 cup pine nuts

1 cup macadamia nuts
1 cup walnuts
6 t braggs
8 t lemon juice
2 cloves garlic
1 cup parsley

Blend the pine nuts, macadamia nuts and walnuts in a food processor until
ground. Add the rest of the ingredients and blend well, until creamy.

Tomato Sauce:

2 large tomatoes
1/2 cup sun dried tomatoes
1/4 fresh basil
1 clove garlic
6 dates
dash of olive oil (optional)

Soak the sun dried tomatoes until soft. Blend in food processor, the
tomatoes, sun-dried tomatoes, basil, and garlic until well blended . Add the
dates and olive oil and blend until smooth. This sauce should be thick.

Directions for assembling the ravioli:

Remove a single turnip slice from the batch. Place a teaspoon full of cheese
filling in the turnip slice and fold the turnip over until all the sides meet.
Squeeze the edges together. Some of the filling will ooze out, but this is
what will hold the edges together. Just put the excess back into the bowl to
reuse. If you don't have enough filling in them they will not stick together.
Place them in a single layer on a large plate and drizzle the tomato sauce on
top, allow to sit for a few hours. The turnip will become soft from the tomato
sauce. Use a spatula to scoop the ravioli's up and serve.

Almond Milk

1 cup sprouted Almonds

3 cups water
1 t raw honey

Blend all together in blender until smooth. Strain through a fine strainer
and chill.

Corn Chowder

2 1/2 cup almond milk

5 ears corn on the cob, shaved
1 small avocado
Sea salt to taste

Put aside one handful of corn. Blend everything else in a blender. Pour into a
bowl, add the handful of corn and stir adding sea salt to taste.

Pesto Stuffed Mushrooms

Served warm out of the dehydrator, these are heavenly! These taste like a
soft, breaded, cooked, stuffed mushroom.

14 + button mushrooms, washed and stemmed

Stuffing:

1 cup walnuts
1/2 cup pine nuts
1/2 cup olive oil
2 cups basil
3 cloves garlic
1/2 teaspoon sea salt

1. Place mushroom caps top side down on a plate

2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours, or until soft.
Mock Salmon Pate

A delicious pink pate with a hint of salmon flavor! I eat this all the time on
top of a large salad with a vinaigrette dressing. Its such an easy pate to
prepare and oh so delicious!

2 cups walnuts
2 stalks celery
1 large red bell pepper
1 large scallion
-1 teaspoon sea salt

Combine all ingredients in a food processor and blend until smooth.

Serving suggestions: This can be served on a plate as is, over a salad, rolled
up in a green leaf, or spread on crackers.

Date Nut Torte

Fudgy, creamy and sweet!

I bring this with me when Im visiting someone Id like to introduce to raw
food. People cant believe its raw! And its one of the quickest and easiest
desserts to make.

Base of Tort:

2 cups raisins
2 cups walnuts

Frosting:

1 cup dates, pitted and soaked

1/2 lemon, juiced

For Base:
1. In a food processor, combine raisins and walnuts and blend until well
blended and moist. (This will take a few minutes and you may see it forming
a ball. Just make sure the raisins come out looking like a fudgey mixture and
are not still grainy)
2. Remove from processor and mold onto a plate in a round circle about 1
1/2 inches thick.

For Frosting:
1. In a food processor, combine dates and lemon juice until smooth and
creamy.
2. Spread the frosting on top of the torte

Note: I like this served at room temperature as the frosting and torte are
still sticky, but if you want a firmer texture that will be easier to slice,
refrigerate it for a few hours.
More recipes to come......

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