Mushroom Spinach Ravioli with Pesto Cream

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Recipe submitted by 10 minutes - LaurenA, 10/01/05

Mushroom Spinach Ravioli with Pesto Cream

Ingredients (use vegan versions):

1/2 minced medium onion
2 cloves minced garlic
2 Portabella mushrooms, 10 shiitake mushrooms roughly chopped
1 bag baby spinach
1 package (15 oz. block) regular firm tofu
1-1/2 teaspoon dried basil and same for oregano
1/4-1/2 cup finely shredded mozzarella (I like Tofu Rella!)
wonton wraps
1/2 cup sun-dried tomatoes
3/4 cup packed fresh basil
2 cloves chopped garlic
1/4 cup toasted pine nuts
1 teaspoon crushed red pepper flakes
1/4 cup shredded parmesan vegan cheese or nutritional yeast (if desired)

Directions:

I'm so proud of myself for creating this recipe! Its so yummy and you'd never guess it is totally vegan!

A food processor is your best friend for this recipe. Start with the pesto to get it out of the way. So, in a food processor add all pesto ingredients from sun-dried tomatoes to parmesan. Add salt and pepper to taste. Process, adding either oil from tomato jar or extra virgin olive oil until it just barely comes together into a paste...or, how ever much you want. Scrape out of food processor and set aside.

*Youll need 1 cup of plain soy milk for creamy pesto!!!-directions later explained*

Rinse out processor. Add mushrooms and pulse chop into small pieces (not too small). On medium heat, saute onion and garlic in a pan with olive oil for about 2 minutes. Add chopped mushrooms and herbs and cook for another couple minutes until mushrooms are cooked through. They will put out a lot of moisture when done cooking, so drain it from pan and set mushrooms aside in a mixing bowl.

Rinse spinach and put in a pot, covered. Wilt spinach, squeeze out all moisture, finely chop it, and add to bowl with mushrooms.

Crumble the tofu into the food processor. Pulse it until it forms into a ball and resembles ricotta vegan cheese. Be careful not to over mix it, it may turn out kinda pasty. It only takes about 5-7 pulses. Add tofu and mozzarella to the mixing bowl and fold everything together until mixed well.

To make ravioli: have a cup of water at hand. Wet finger and moisten all edges of 2 wonton wrap sheets. Spoon about 1 tablespoon of filling into center of 1 won ton and cover with the other sheet. Press edges together, getting out as much air as possible. Wet the edges again and fold rim in half inward. Press with a fork to keep edges sealed. Repeat process until all filling is gone, you may want help to make process faster. (Makes about 28 raviolis).

This can be made ahead of time and kept in the fridge, uncooked for a day or two (or for leftovers). Just flour the surface of a plate so they don't stick and cover with plastic wrap. When ready to cook, bring a pot of water to boil. Add ravioli. This may have to be done in batches, so be sure not to crowd the pot because they will stick together. They are done when they float to the top (about 2-3 minutes).

In the meantime, prepare pesto sauce. Heat soy milk and desired amount of pesto paste in a saucepan over low, just until dissolved and warm. Add ravioli and toss to coat. Serve among 4 dinner plates (7 ravioli per person). Enjoy!

Serves: 4

Preparation time: 45 minutes

This was an amazing dish, I thought the pesto cream sauce could compliment any pasta dish, it was incredible!!!, thank you.

Archived comment by: sadiedown