Vegan Cheese Ravioli

Even though I try my best to make most things from scratch I have to tell you........ I'm really lazy. Well maybe tired is a better word, I'm tired. If I can take a shortcut I will.  I made the pasta sheets for the ravioli using a recipe from Reclaiming Provincial . After that I was pretty proud of myself and just wanted to keep things simple. I pretty much dumped all the ingredients for the stuffing in a blender and followed the rest of the instuructions for the raviolis.  Once cooked I put them into a glass pan with spaghetti sauce, chopped scallions, chopped spinach & daiya shredded mozzerella and popped in the oven at 350 until the cheese melted.

A huge hit with the family 😏 #pointsformom

 This recipe is just for the filling, for the pasta you can find the link in the recipe section.

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This is what the Ravilioli squares looked like naked. If you wanted to you could just pour some sauce on top and call it a day. I promise I won't judge you, after making the pasta from scratch we've done enough. We're all tired. 

 

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Ravioli Pasta Sheets

"Cheese" Filling

  • 2 tbsp olive oil
  • 2 tbsp non dairy milk
  • 1.5 tsp salt
  • 1 tsp oregano
  • 1 tsp onion powder
  • 16 ounces extra firm tofu
  • 3 cloves garlic
  • A handful of spinach
  • 2 tbs nutritional yeast
  • 1/4 cup shredded vegan mozzerella 
  •  1/4 cup vegan Parmesan  

Dump everything into your blender and mix until smooth. Spoon onto your Ravilioli sheets.

Cristina Welch