Meat-Free Mince and Pumpkin Ravioli
For 6 people
1 packet of Sojasun Meat-Free Mince
36 square wonton wrappers
1 Petit Billy goat’s cheese
1 vegetable stock cube
300ml of unflavoured Sojasun drink
1 bunch of coriander
1 pinch of nutmeg
Salt, white pepper
Sojasun products used:
- Meat-Free Mince
- Natural soya drink
Peel the pumpkin, reserve 200g and cut this into very small dice.
Chop the remainder.
Peel and chop the shallot, sweat it in a saucepan with a little oil, add the chunks of pumpkin, crumble ¼ of the stock cube, add the grated nutmeg, add 250ml of water, cover and cook over a medium heat.
Add the unflavoured Sojasun drink once the pumpkin is cooked.
Blend using a stick blender. Check the consistency- it should be fluid, but not too liquid. Add a little soy milk if necessary and keep warm.
Fry the pumpkin cubes in a frying pan with a little oil. Season.
Strip the coriander leaves. Reserve about 20 whole leaves and chop the rest.
Combine the Sojasun Meat-Free Mince, the goat’s cheese, the chopped coriander and the pumpkin cubes.
Lay half the wonton wrappers on your work surface.
Put a spoonful of stuffing in the centre of each.
Brush the edges of the wrappers with a little beaten egg.
Cover with the remaining squares, pressing the edges down firmly.
Cut out using a biscuit cutter.
Prepare a vegetable stock with a litre of water and the rest of the cube.
Cook the ravioli a few at a time in the stock. Remove from the stock once they rise to the surface, place them in warm soup bowls.
Pour the hot pumpkin purée around the ravioli, sprinkle with coriander leaves and finish with a grind of pepper.