I recently discovered that dairy and I don’t get along, but have been having trouble figuring out what to cook that’s dairy free yet still tasty…especially since I don’t want to deprive Nate. I miss cheese but decided I’d make it my mission to make a tasty Valentine’s meal despite the limitations.
Last time I was at the grocery store I picked up a couple butternut squash and since they were laying around I figured I’d make some butternut squash ravioli. These typically have milk and cheese mixed into the filling but I used tofu as a substitute. I know it sounds unappealing, but I promise you can’t taste it! It simply adds a creamy texture. I also had some mushrooms and pears, so I made a simple sauce with sauteed mushrooms, shallots, walnuts and a bit of pear.
I also wanted something yummy as an appetizer to hold Nate over til I finished making dinner. Bruschetta is always easy so I contemplated the tasty combos and decided on adding fresh fig and prosciutto. Unfortunately, the store didn’t have any fresh figs, so I got some dried ones and took them home.
I looked around, still unhappy with the dried figs and came up with my Bruschetta with Prosciutto, Pear, and Chopped Figs with Honey Drizzle. And let me tell you…it was DELISH! All in all, a lovely Valentine’s dinner with my man.
I decided to enter this recipe in the The Great Peanut Butter Exhibition #10 – Things Are Heating Up! contest
Dairy-free Butternut Squash Ravioli with Creamy Almond, Mushroom, and Pear Sauce
Recipe by Me
1/2 butternut squash, cooked, and skin removed (prob about 3/4 cup total)
1 tsp fresh ginger
1/4 container of lite firm tofu
1/3 cup dairy-free milk (I used So Delicious Unsweetened Coconut Milk)
1/4 tsp pumpkin pie spice
pinch of dried ginger
salt and pepper to taste
1 Tbsp olive oil
16 oz mushrooms, sliced
1/3 cup shallots, thinly sliced
1/3 cup dry white wine
1/4 cup chopped walnuts
1/2 cup sliced pear
1/4 tsp dried tarragon
2 Tbsp dairy-free milk
1.5 tsp balsamic vinegar
1 Tbsp almond butter
Put butternut squash thru dried ginger in food processor and process til smooth and creamy. Add more milk if needed.
Put 1 Tbsp filling on each wonton skin. Wet edges of skin with water and put another wet-edged wonton skin on top. Press edges well to seal. If needed, use a fork to press edges together.
Add ravioli to a pot of boiling water. Cook 2-3 minutes or until ravioli float. Remove to pan and toss with sauce.
Heat 1 Tbsp olive oil in pan over med-hi heat. Add mushrooms and shallots and saute until soft. Add wine and scape brown bits off pan.
Stir in walnuts, pear, tarragon, milk and almond butter. Stir and cook down sauce til slightly thickened. Add ravioli and toss well. If necessary, add pasta water to spread sauce out.
Prosciutto, Pear, and Chopped Fig Bruschetta with Honey Drizzle
Recipe by Me, makes about a dozen
1/2 baguette, sliced into 1/4 inch thick slices
2 oz. prosciutto, thinly sliced
1/4 ripe pear, thinly sliced
6 dried figs
2 Tbsp honey
Brush tops of bread slices with olive oil and bake on cookie sheet at 350 for 10 min or until slightly toasted.
While bread is toasting, put figs in a bowl and pour boiling water over the top. Let figs soften for 10 min. Remove figs from water, pat dry, and chop into 1/4 inch pieces.
Top bread slices with a small piece of prosciutto, folded over. Top with 1 pear slice and 1 tsp chopped figs. Drizzle with honey. Serve immediately.