So, I was at the store the other day checking out the frozen lunches for work when I ran across this deliciously sounding meal made by Healthy Choice called Pumpkin Squash Ravioli. Unfortunately due to the butter cream sauce that the ravioli, squash, apples and asparagus is in (not to mention the ravioli filling), I can’t eat it. But I came home and scoured the internet for a recipe and found one. I made this lovely dish just last week and it was so amazing, I thought I would share it with all of you to try. It is vegetarian and there is a lot of prep work to it. It is not a quick meal. Also, I don’t know the exact serving size so I can’t give you a yield. It can vary depending on how many ravioli you want to make.  Bear with me, this is a long and complicated one!

Ingredients – Ravioli

1 Can pumpkin purée, reserve 2 tablespoons

1 8 oz. tub Tofutti Better than Cream Cheese

1 tablespoon nutmeg

1 tablespoon cinnamon

1/2 tablespoon white pepper

1 teaspoon salt

You can either make your own egg noodles, or you can pick up some pasta wraps from your local grocer. I used 3 in egg roll wraps.

Ingredients – Sauce

2 tablespoons Earth Balance Whipped Buttery Spread

2 tablespoons flour

2 cups rice milk (the original calls for skim milk; since rice milk is thinner than Almond or Soy this turned out to be a good choice)

2 tablespoons grated orange peel

2 tablespoons reserved pumpkin purée

10 leaves of fresh sage, chopped very fine

1 spring of fresh rosemary, chopped very fine

Ingredients – Rest of dish

1 medium butternut squash, peeled and cubed in 1 inch pieces

1 cup diced apples, slightly steamed

1 lb asparagus, cut into 1 inch pieces

Instructions – Ravioli

Step 1: Mix pumpkin with the Tofutti, nutmeg, cinnamon, pepper and salt. Put about 1 teaspoon into the center of the dough square, fold the square over to form a triangle with pumpkin mix inside. Seal the edges by pressing down with a fork. Repeat until the squares or the mix is gone.

Step 2: Fill a large stock pot with water and bring to a boil.

Step 3: Drop ravioli in and allow to cook until dough is cooked – about 5 -7 minutes.

Step 4: Remove with a slotted spoon and set on a serving dish.

Instructions – Sauce

Step 1: Using a double boiler melt the butter. Add the sage, rosemary and orange peel. Allow to cook until the butter has the essences of the herbs – about 1 minute.

Step 2: Add flour and stir until the butter is incorporated and the mixture “relaxes” – you will know it when you see it.

Step 3: Add pumpkin purée and then slowly add the milk  stirring constantly to prevent lumps

Step 4: Once all the milk has been added stir and cook until the sauce is smooth and reaches desired thickness.

Instructions – Remainder

Step 1: Steam the squash, apples and asparagus until just tender and add to the ravioli.

Step 2: Pour sauce over the ravioli, asparagus, apples and squash.

Step 3: Toss very gently until everything has an even coating.