{"id":32109,"date":"2019-11-15T05:00:53","date_gmt":"2019-11-15T11:00:53","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=32109"},"modified":"2021-04-27T09:43:11","modified_gmt":"2021-04-27T15:43:11","slug":"vegan-pumpkin-ricotta-tortelloni","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/vegan-pumpkin-ricotta-tortelloni\/","title":{"rendered":"Vegan Pumpkin Ricotta Tortelloni"},"content":{"rendered":"

This vegan pumpkin ricotta tortelloni is the perfect shareable dish for the holiday season. Each\u00a0bite of pasta is stuffed with creamy pumpkin ricotta, boiled to perfection, and drizzled with a simple butter sage sauce. The good news? The stuffed pasta can be made days or even weeks in advance, frozen, and cooked just before serving. The best news? Nasoya's Vegan Round Wraps mean there's no reason to fuss over homemade pasta. Read on for the full recipe!<\/i><\/strong><\/p>\n

\"Vegan
\nThis post is sponsored by Nasoya. Thank you for supporting the brands that support Blissful Basil!<\/em><\/p>\n

It's hard to believe the holiday season is upon us. This year has flown by, and it feels like we were taking warm-weather bike rides through the forest preserve just the other week.<\/p>\n

I'll admit, I'm a bit behind on planning for the holidays. Months ago, Dan and I agreed to host Thanksgiving.<\/p>\n

Now that we have a house to spread out in, hosting big family gatherings feels a bit less daunting than when we lived in a condo in the city.<\/p>\n

When we hosted Thanksgiving a few years ago, we had to rent tables and chairs and smush all the living room furniture to one side of the room to accommodate our modest 14-person Thanksgiving gathering.<\/p>\n

Between the cramped space and the oven running without pause, the condo quickly heated to a steamy 78 degrees forcing everyone to abandon their sweaters and take intermittent cooling breaks outdoors.<\/p>\n

It was a little stressful at the time but also very fun. Definitely a memory I look back on with (mostly) fondness.<\/p>\n

Here we are signed up to host again, and up until this week, I had yet to do a speck of planning. Mostly because we've been tied up with a variety of other exciting things recently\u2014more on that (hopefully) in a few weeks.<\/p>\n

But this week I've been planning... in the form of pumpkin pasta testing. Tough job, but somebody's got to do it.<\/p>\n

When Nasoya asked me to create a holiday themed, shareable recipe using their new vegan Dumpling Wrappers, the thought of pumpkin pasta immediately came to mind.<\/p>\n

Many years ago, every Sunday after Thanksgiving it was tradition for me, Dan, my mom, and my step dad to collectively drop off present donations at an adoption agency downtown and then head to a quaint Italian restaurant in the Lakeview neighborhood of Chicago.<\/p>\n

Sadly, the restaurant is no longer there, but the fond memories persist. Wine, laughter, cozy lighting, and lots of delicious homemade pasta.<\/p>\n

My favorite dish on the menu was \"pope's hat\" pasta stuffed with ricotta, tossed in buttery sage sauce, and finished with crushed amoretti cookies. That last bit sounds odd, but trust me here. So good.<\/p>\n

Although I didn't replicate the cookie garnish, I did come up with a vegan version of the pasta and sauce for you here. This shareable pasta dish wraps up the comforting flavors of fall in delicious, bite-size packages.<\/p>\n

Although the pasta stuffing is labor intensive, I find it to be calming and therapeutic during the hustle-inducing holiday season.<\/p>\n

Plus, you can stuff the pasta ahead of time, freeze it, and cook it on demand in a matter of minutes.<\/p>\n

\"Vegan<\/p>\n

To make this vegan pumpkin ricotta tortelloni, you'll start by preparing the tofu ricotta.<\/p>\n

Add one block of Nasoya Super Firm Tofu<\/a> to a food processor along with a bit of nut\/\/seed parmesan<\/a>, cashews, olive oil, nutritional yeast, garlic, and lemon juice.<\/p>\n

Pulse until combined and the texture resembles thick ricotta cheese.<\/p>\n

\"Vegan<\/p>\n

Transfer the tofu ricotta to a large mixing bowl. Add a can of unsweetened pumpkin pur\u00e9e (or use homemade if you prefer), a bit of freshly grated nutmeg, and sea salt.<\/p>\n

\"Freshly
\n\"Vegan<\/p>\n

Stir, stir, stir until thoroughly combined.<\/p>\n

The mixture should have a beautiful glowing orange hue.<\/p>\n

\"Vegan<\/p>\n

Now, it's time to stuff the pasta.<\/p>\n

As noted above, this recipe makes enough to comfortably serve a crowd. You'll have enough filling to stuff about 180 Nasoya Vegan Round Wraps<\/a> (i.e., 3 packages).<\/p>\n

The process of forming the tortelloni or \"pope's hats\" can be a bit confusing to grasp in words, so in addition to detailed recipe instructions, I've also included step-by-step images.<\/p>\n

Here's what the pope's hats pasta-stuffing process looks like:<\/p>\n

1. Place one Nasoya Round Dumpling Wrapper on a clean work surface.<\/p>\n

2. Scoop one level teaspoon of pumpkin ricotta filling into the center of the wrapper.<\/p>\n

3. Use your fingertips to moisten the edges of the wrapper with water.<\/p>\n

4. Fold the round wrapper in half over the filling to form a half moon shape and press down on the edges to seal.<\/p>\n

5. Then, pull the corners inward toward each other, overlapping one with the other and press to adhere.<\/p>\n

\"How<\/p>\n

Transfer the tortelloni to a parchment-lined pan.<\/p>\n

If you're preparing the pasta ahead of time and planning to freeze, simply transfer the stuffed pasta to a large airtight container and place a sheet of parchment paper between each layer of pasta.<\/p>\n

\"Filled
\n\"Filled<\/p>\n

Once you're ready to cook the pasta, bring a large pot of salted water to a boil.<\/p>\n

Drop the vegan tortelloni into the boiling water in batches, being careful not to overcrowd the pot.<\/p>\n

Boil for two to three minutes, or until the pasta floats to the surface. Scoop the pasta out of the water using a wire pasta straining ladle and transfer to individual bowls or a large serving platter (depending on how you want to present the pasta to your guests).<\/p>\n

Repeat until the desired amount of pasta has been cooked.<\/p>\n

While the pasta boils, prepare the vegan buttery sage sauce.<\/p>\n

Melt the vegan butter in a large saut\u00e9 pan. Once melted, add a bit of dried sage to the pan and simmer for 2 minutes, or until fragrant.<\/p>\n

Drizzle the buttery sage sauce over the cooked pasta, and generously garnish with vegan nut\/\/seed parmesan cheese, roasted pumpkin seeds, and pomegranate seeds.<\/p>\n

\"Vegan
\n\"Vegan<\/p>\n

If you make this vegan pumpkin ricotta tortelloni for your holiday celebrations, let me know! Leave a comment, rate it, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Vegan Pumpkin Ricotta Tortelloni<\/h2>\n
<\/div>\n
This vegan pumpkin ricotta tortelloni is the perfect shareable dish for the holiday season. Each\u00a0bite of pasta is stuffed with creamy pumpkin ricotta, boiled to perfection, and drizzled with a simple butter sage sauce. The good news? The stuffed pasta can be made days or even weeks in advance, frozen, and cooked just before serving. The best news? Nasoya's Round\u00a0Vegan\u00a0Dumpling Wrappers mean there's no reason to fuss over homemade pasta. Read on for the full recipe!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Pasta<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Italian<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>Holiday, Thanksgiving, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>1 hour<\/span><\/span> hour<\/span> 30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>15<\/span> people<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>

Pumpkin Ricotta Tortelloni<\/h4>