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.
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.
Ravioli Pasta Sheets
- 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.