Chestnut and Maple Walnut Basil “Cream”-Filled Raviolis (GF/ Vegan options)


Making homemade pasta such as ravioli, gnocchi, and fettuccine is a regular occurrence in our Italian family, but with an extra package of wonton on hand, it made perfect sense to create quick ravioli! This is the perfect option for those that don’t have the time or desire to prepare their own dough!

The filling is a beautiful vegan mixture of ground walnuts, maple syrup, basil, water and garlic which provides the perfect cheese-like texture and taste! A nice healthy drizzle of extra virgin olive oil and pink Himalayan salt or grigliata seasoning put the finishing touch on this lovely dish!

Chestnut and Maple Walnut Basil “Cream”-Filled Raviolis

12 oz Package of wonton or homemade dough Gluten Free Pasta Option and Gluten Free Recipe
1 Egg or flax egg
1 3.5 oz. bag organic chestnuts chopped(or about 1/2 cup fresh roasted, peeled and chopped)

Maple Walnut Basil Cream

1 Cup walnuts
1 Cup Basil
1/2 cup water ( plus more to thin if needed)
1TBS Maple Syrup
1tsp minced garlic (about 2 cloves)
Pink Himalayan salt or Grigliata seasoning and pepper to taste

Place all cream sauce ingredients in blender and blend until smooth

Layer individual wontons out and brush with egg. Place a half tsp. of cream sauce and a sprinkling of chopped chestnuts on top. Lay another wonton on top and seal edges. Cut with a ravioli cutter if desired.

Place ravioli in boiled, salted water and cook until they float to the top, about 2 minutes. Remove with slotted spoon. Top with remaining cream sauce, a drizzle of extra virgin olive oil and pink Himalayan salt or Grigliata.

Buon Appetito!

Sara ~Fresh Foodie Mama~

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s