Vegan Pumpkin Agnolotti with White Bean Garlic Cream Sauce
Please excuse the crummy photo used here for this recipe. It was take in a dim kitchen in a basement apartment in Toronto in 2007, back when I was a lot less concerned about a good photo than I was about getting this pasta into my tummy.
Although it’s really easy to use wonton wrappers for any kind of stuffed pasta, like ravioli, tortellini, and even cute little fagottini, it’s not so easy to find wrappers without egg in them. I haven’t made these agnolotti in a while because the only wonton wrappers I can find in my neighbourhood have eggs and other shittake in them, although Malloreigh over at Vegan Mischief seems to have no trouble finding them over on her side of town. She suggests trying spring roll wrappers, which I haven’t tried yet.
If you’d like to give it a go at making your own pasta, check out this tutorial from Instructibles. If you’re especially handy in the kitchen, you could try making gluten-free wrappers with rice flour dough by adapting a mochi or Chinese rice noodle recipe.
Pumpkin Filling for Agnolotti
2 cups canned pumpkin puree (not pumpkin pie mix)
1/2 cup onion, minced
4 tbsp olive oil
6 tbsp unsweetened soy milk
sea salt, to taste
freshly ground pepper, to taste
5 fresh large sage leaves, finely minced
40 wonton wrappers
small dish of cold water (for sealing the pasta)
1) In a skillet, heat the olive oil over medium heat.
2) Add the onion and saute until soft, about five minutes. Add the pumpkin puree and saute for two more minutes. Then add the soy milk, mixing to thoroughly combine the ingredients, and season with salt and pepper, tasting to adjust the ingredients. Cook the mixture two more minutes, then remove the skillet from the heat.
3) Transfer the filling to a bowl and set aside to cool completely.
4) Fill a large pot with water and bring it to a boil. Salt the water once the water has begun to boil (this means the salt won’t sit on the bottom of your pot and pit the steel). Turn down the heat to medium, and cover the pot with a lid.
4) While you are waiting for the water to come to a boil, lay out two to four wonton wrappers out on a clean working surface. (Try not to do any more than this so that the wrappers dry out too much before you’re ready to seal the edges.) Place two teaspoons of filling in the middle of each wonton wrapper.
5) Using your bowl of water, dip a finger in the water and dab the water halfway around one edge of the wrapper. Seal the edges of the wrapper by bringing the two sides together and pressing gently but firmly all around the semi-circle, making sure there are no gaps (especially in the corners) for your filling to seep out of. Lay any finished agnolotti on a clean, but damp tea towel nearby the pot for easy transferring into the pot. (Make sure the tea towel is well-wrung out, as you’ll be folding half the towel over the finished pasta to keep them from drying out too much, but you don’t want them to get soggy and misshapen either.)
6) Bring the water in your pot back up to a gentle, not rolling boil. Gently dip ten of the agnolotti into the water, waiting about two minutes for them to cook. Remove the pasta from the water with a wide slotted spoon. Repeat this process until all of the agnolotti are cooked. Allow all the agnolotti to drain briefly on a cooling rack lined with tea towel before serving to avoid water puddles on the bottom of your serving dishes.
Makes 40 agnolotti (4-6 servings)
White Bean Garlic Cream Sauce (gluten-free)
1 1/2 cups canned navy beans or northern beans, drained and rinsed
2 tbsp extra virgin olive oil
1 small onion, finely chopped
4 garlic cloves, minced
5 large fresh sage leaves
1 tbsp lemon juice
1 cup vegan heavy cream (I used Belsoy)
1 1/2 cups vegetable stock
1/4 tsp ground thyme
sea salt, to taste
freshly ground black pepper, to taste
1) In a medium saucepan, heat the olive oil over medium heat. Add the onions and cook for about 5 minutes, or until the onions are softened.
2) Next, add the garlic and cook for 2 more minutes.
3) Now add the beans, vegan cream, vegetable stock and sage leaves. Bring the sauce mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
4) After 15 minutes, remove all but one sage leaf from the sauce and add the lemon juice and thyme, and season with salt and pepper to taste. Remove the sauce from the heat.
5) Using a stick/immersion blender or a regular blender, blend the cream sauce on high for about a minute.
6) If using the sauce immediately, plate your pasta and pour 1/2 cup of cream sauce over each serving of pasta.
7) Store any extra sauce in a tightly sealed container in the fridge for 4 days or in the freezer for 2 months.
Makes 6-8 servings.