Crispy Wonton Wrapper Ravioli 🧡🥟🧡Breaded then baked wonton wrappers with a squash ricotta filling. All VEGAN. This recipe makes about 15 large raviolis . Happy Halloween foodie friends!! Recipe: What you need: 30 ct wonton wrappers Filling: 10oz bag of frozen cubed squash, 2tbl neutral oil, 1/2tsp onion powder, 1/4tsp garlic powder, 1/8tsp dried sage, Ricotta: 1/2cup water, 1/2cup cashews, 1/2cup blanched/slivered almonds, 1tbl Nooch , 2tsp apple cider vinegar , s/p to taste Breading : 1 can coconut milk, 2 tbl tomato paste, 1 1/2 cups panko, 1 1/2tsp Italian seasoning, 1/2 tsp smoked paprika- Inspired by: Steph @comfortfoodvegan 💕
1️⃣ Preheat oven to 425 F, then preheat a well oiled baking pan about 5 min or preheat air fryer with aluminum foil lining tray 400F
2️⃣ Add 1 tbl oil & seasoning to squash, place on preheated pan & roast 23-26 min flipping half way. Or air fryer for 30 min giving rack some shakes every 5 min
3️⃣Ricotta: in high speed blender combine ricotta ingredients, process 20 sec to get a ricotta like consistency. You can also use a food processor, but nuts need to be soaked 4-6 hr prior
4️⃣Filling: after roasting squash, let cool. Mash with back of fork, then mix well with ricotta. Adding s/p to taste.
5️⃣Ravioli: take 1 wonton wrapper sheet, place 1 tbl of filling in the center. Dab edges with water. Place another sheet on top, pressing firmly with fingertips. I used my fancy ravioli cutter for the edges, but thats optional. Then placed on parchment paper, cover with damp towel repeat.
6️⃣ Set up breading stations: Coconut milk mixed with tomato paste in one bowl, panko mixed with seasoning in the other. Dip in coconut milk, shaking off excess, toss in panko , then place on parchment lined baking sheet.
7️⃣Mist with oil. Bake ravioli on a wire rack 425 F until crisp & golden for about 23-25 min flipping half way through
8️⃣Serve with marinara sauce for dipping & sprinkle with fresh parsley & vegan Parmesan cheese. Enjoy!!