Pumpkin Agnolotti with White Bean and Garlic Cream Sauce

I'd always thought that the idea of using wonton wrappers as pasta dough for Italian pastas was ingenious, but I never bothered to make pasta that way myself. After today's lunch of pumpkin agnolotti, this is something I plan to take advantage of way more often. The sauce I made for the pasta, using a heavy vegan cream called Belsoy, was the closest thing to Alfredo sauce I think I will ever come across. The best thing is that the sauce has all the flavour and richness of an Italian Alfredo without the cow's milk or butter. If you don't have the time or the patience to make the agnolotti (it is sooo worth the time), at least make the white bean garlic cream sauce. You'll impress the pants off anyone you make it for.

Pumpkin Agnolotti
(this is a modified version of this recipe I found on VegWeb)

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)

Directions

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.

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.

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.

Makes 40 agnolotti (4-6 servings).

White Bean Garlic Cream Sauce
(this is a modified version of this recipe from vegan-food.net)

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

Directions

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.

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 agnoliotti and serve immediately.

Makes 4 to 6 servings.