You know me... a die hard pasta and vegan cheese lover! This idea for a pumpkin cheese stuffed ravioli is perfect if you're a pumpkin fan but are so over the pumpkin spice obsession.
First prepare the dough by combining flours with sea salt. Then create a well in the middle the flour with your hand and pour the water into it. Fold until just combined.
Put the filling in the fridge and if you’re cooking the ravioli immediately bring a large pot of salted water to a boil while you roll, cut, and fill the ravioli.
Place a 1/2 tbsp of filling on half the squares. Have a small dish of water standing by. Using a finger, dab a little water around the edges, place another square of dough over the filling, and gently press the sides together around the filling sealing the ravioli (see demonstration in the video above).
To make the sauce, heat a pan to medium heat and add vegan butter. Then sauté onions for 2 to 3 minutes until soft and fragrant. Add sage and continue to sauté for another minute. Add boiled raviolis and salt and pepper to taste. Let raviolis cook on either side for 1 to 2 minutes until the onions have become more caramelized and the sage is fried. There should also be a nice golden colour starting to appear on the outside of the ravioli. Then add in white wine and cook for another 2 to 3 minutes.
Don't over crowd the pan with raviolis. It's best to cook each serving on it's own. It's about 6-7 pierogis per serving with all the sauce ingredients as listed above.