Left over Pumpkins after Halloween?.....Pumpkin and "Ricotta" Stuffed Shells with Walnut-Sage "Cream" Sauce

Halloween is right around then corner!  This recipe is great for fall and/or right after Halloween!!  Why you ask?  The closer you get to Oct 31st, and obviously after, pumpkins will be on sale for next to nothing!  Take advantage!  Or,  take advantage of the pumpkins that you bought to decorate your home!  You can make more than just pumpkin pie you know!  (hint hint, expect many more pumpkin related recipes soon!)

I have actually been wanting to make some sort of pumpkin stuffed shells for awhile.  Today was finally the day, and I am super excited to share this recipe!

Pumpkin and "Ricotta Stuffed Shells with Walnut-Sage "Cream" Sauce

The combo of the pumpkin and "cream" sauce is rich and delicious, though completely guilt free!  No oil, no vegan butter.  Just 100% yummy and plant based. 

If you don't feel like doing the cashew "cream" sauce, opt for a light tomato sauce.




Ingredients:
For the Raviolis:
1 small pumpkin
vegan ricotta cheese
2 garlic cloves
s+p
pasta shells

For the Sauce:
1 c raw cashews (soaked for at least 2-4 hrs)
1 c unsweetened almond milk
1/4 c nutritional yeast
3 tbsp minced sage
1 garlic clove minced
1/4 cup chopped raw walnuts

Directions:
Start of by breaking down your pumpkin.  Cut open and clean out the middle (save the seeds to roast at a later date!).  Steam the pumpkin pieces for 25 minutes and cut into chunks, removing the skin.  Place in food processor with minced garlic cloves and blend until smooth.  Transfer to bowl.

While your pumpkin is steaming, make your sauce and shells.  (Cook shells according to package).
In a blender or food processor, combine the soaked raw cashews, almond milk, garlic and nutritional yeast.  Blend until smooth.  Transfer to bowl and stir in sage and walnuts.

Preheat oven 400.
Arrange your raviolis in a baking dish.  Start of by coating the bottom of the dish with cream sauce.  Then stuff the raviolis:  spoon in "ricotta" first, then the pumpkin puree.  Repeat until all shells are stuffed.  Pour the cream sauce over the shells and cover with foil.  Bake for about 30 minutes.  Enjoy!