Pumpkin Agnolotti with White Bean and Garlic Cream Sauce
  • Servings: 4-6
  • Pumpkin Agnolotti:
  • 2 c canned pumpkin puree
  • 1/2 c minced white onion
  • 4 tbsp olive oil
  • 6 tbsp plain 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)
  • White Bean Garlic Cream Sauce
  • 1 1/2 c canned navy beans or northern beans, drained and rinsed
  • 2 tbsp extra virgin olive oil
  • 1 small white onion, finely chopped
  • 4 garlic cloves, minced
  • 5 large fresh sage leaves
  • 1 tbsp lemon juice
  • 1 c Belsoy or other vegan heavy cream
  • 1 1/2 c vegetable stock
  • 1/4 tsp ground thyme
  • sea salt, to taste
  • freshly ground black pepper
  1. Pumpkin Agnolotti
  2. In a skillet, heat the oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the pumpkin puree and cook 2 more minutes. Add the soy milk, and season with salt and pepper. Cook for about 2 more minutes.
  3. Use about 2 teaspoons of filling per woton wrapper, placing the filling in the centre of the wrapper. Dip your finger in the water and dab the water halfway around the edge of the wrapper. Seal the edges of the wrapper by bringing the two sides together and pressing all around the semi-circle, making sure there are no gaps.
  4. In a large pot of boiling water, boil 10 of the agnolotti at a time, 2 minutes for each batch. Remove the pasta from the water with a slotted spoon and allow to drain briefly on a clean tea towel or cooling rack.
  5. White Bean Garlic Cream Sauce
  6. 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. Add the garlic and cook for 2 more minutes. Add the beans, vegan cream, vegetable stock and sage leaves. Bring the mixture to a boil over medium heat, reduce the heat and simmer for 15 minutes. Remove all but one sage leaf and add the lemon juice, thyme and salt and pepper to taste. Remove from heat.
  7. Taking care not to burn yourself, pour the mixture into a blender and blend on high for about a minute. Return the mixture to the sauce pan and add 5 agnolotti at a time to the sauce, removing them when fully coated. Plate the agnolotti and serve immediately.
  8. Makes 4 to 6 servings.
Pumpkin Agnolotti (this is a modified version of this recipe I found on VegWeb) Makes 40 agnolotti (4-6 servings). White Bean Garlic Cream Sauce (this is a modified version of this recipe from vegan-food.net) (taken from epicurvegan.com)