The Twelve Posts of Christmas: Vegan Pumpkin & Cranberry Ravioli with Brandy Butter & Toasted Pistachios

Look at the lovely colour as you bite into these...mmmmm

And in a spoon as a canape. 

I'm not exactly sure what prompted this one. I guess I was thinking about traditional Christmas ingredients. I think of it like a biteful of Christmas. This would be lovely as an entree, or fold gow ghee pastry to make small ones and serve in Chinese spoons as an appetiser or canape. It will definitely be making the carnivores wishing they had these too!

Ingredients

1 cup butternut pumpkin

1 small onion

Handful frozen or dried cranberries

1275g packet gow ghee pastry

1/4 cup vegan margarine

splash brandy

pistachios, lightly toasted for decoration

Method

Pan fry or roast onion and pumpkin. Allow to cool and then puree together.

When completely cold, put a small teaspoon pumpkin mixture with a couple of cranberries on a round of pastry. Wet the edges and carefully place another round on top, pressing firmly to seal. Continue until you have the number desired (this quantity makes one batch from one packet of gow ghee pastry, which is 15 ravioli, or 5 entree serves).

Steam or cook ravioli in boiling water, until tender (this only takes a couple of minutes).

While ravioli is cooking, in a small saucepan melt butter and add brandy, and a little salt and pepper to taste.

Toast crushed pistachios lightly in a hot frying pan without oil.

Remove ravioli with a slotted spoon, and place on serving plate (three is sufficient for an entree). Drizzle brandy butter over ravioli and sprinkle crushed pistachios over the top.