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Power Stuffed Ravioli!

What you need: 

1 package meatless hamburger (I use Gimme Lean)
1 8 oz vegan cream cheese (Tofutti!)
1 package extra firm tofu
20 basil leaves
3-5 tablespoons lemon juice
1 large can black olives (helps if chopped)
2 garlic cloves
olive oil
vegan won ton wraps
spaghetti sauce of choice
flour
salt/pepper

What you do: 

In a large pan, add 3 tablespoon of olive oil and "brown" your hamburger dividing it into fairly small pieces. Finely chop basil leaves, garlic and olives (if you need to), add to your meat.
Add thawed crumbled tofu, vegan cream cheese, and lemon juice to the mix and stir together well, let simmer for 3-5 minutes stirring occasionally. Salt and pepper to taste.
Take a won ton wrap wet sides in small bowl of water, spoon mixture into center, take another wrap with wet sides and lie evenly over the top. Seal out the air and fold over edges, sealing them with a fork imprint. Repeat! (as you continue, sprinkle flour over the raviolis so they wont stick!)
Add olive oil to another pan and fry the raviolis until golden brown (this gives a crispy texture to them so they wont fall apart later).
Add spaghetti sauce to a sauce pan put on low heat, as you finish frying the raviolis place them into the sauce keeping them covered.
Once all the pouches have been added let simmer for 2-3 minutes.
Put your plate and enjoy! Cover with veg parmesan, you will love this!

Preparation Time: 
approximately 2 hours
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Okay, so this has to be one of my all-time favorite recipes from this site.  I made these little pockets o' heaven again last night, but this time I made them just cheese ravioli, no added meat.  I sauteed some garlic and fresh basil, then crumbled a block of garlic and herb tofu in, juice from one lemon, and added the vegan cream cheese, and that was the filling.  I think I like this better without any meat inside.  I'll definitely be making these again and again and again. 

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Oh my.  These were AWESOME!  First ravioli I've had in years, and they were soooo good.  I used LightLife Chicken strips which I shredded in my bullet instead of the ground "beef", since I'm not really a fan of that stuff.  I used the crumbled tofu and lots of basil.  I took erinmonster's suggestion and baked these - they were indeed crispy and delicious!  This makes a LOT - I made twelve big ravioli and had some filling left over, which I warmed up and put over baby shells the next day for lunch.  So good.  This is a definite keeper.  Thanks!  And thanks for your help, erinmonster!  =)

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Me again.....

This time I made them big, which was so much easier than folding them in half in a little crescent....and I baked them on a cookie sheet, hence the picture.  They were crispy and delicious.  My husband liked them better this way. 

Those look amazing!  How long and at what temp did you bake them?  I think I'll try it tonight, they look sooooo good. 

I think I baked them at 375...and they were in there for about 15 minutes or so....just until they were a little browned.  And I used the dumpling wrappers again, not the wonton ones - those will be my next venture.  Good Luck!

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Me again.....

This time I made them big, which was so much easier than folding them in half in a little crescent....and I baked them on a cookie sheet, hence the picture.  They were crispy and delicious.  My husband liked them better this way. 

Those look amazing!  How long and at what temp did you bake them?  I think I'll try it tonight, they look sooooo good. 

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Me again.....

This time I made them big, which was so much easier than folding them in half in a little crescent....and I baked them on a cookie sheet, hence the picture.  They were crispy and delicious.  My husband liked them better this way. 

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Ok....So I found the vegan wrappers at the Asian grocery store - I'm was so excited!  I actually ended up buying dumpling wrappers because they looked more like pasta and they were round and cute.

So, I changed the recipe a little, but it was magnificent!  A tad bit time consuming, but totally worth it.
I didn't feel like using tofu so I subbed some Follow Your Heart Monterey Jack and added it to the "ground beef" mixture.  And instead of using 2 wrappers per ravioli, I just used one, folding it over in a little crescent.  I didn't fry them either because I wasn't sure how the dumpling wrapper would react to that - I just boiled them - took like 4 minutes. And amazing! 

I had planned on taking a picture to post, but after I got them all on the plate, they didn't look as pretty.  Next time I'll take the picture before I boil them.  Thanks so much!  I've missed me some ravioli!

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Thanx so much - I'm gonna stop there on my way home!

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if you have an asian market near you, they have some. that's the only place i've found vegan ones.

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Hey, where are you finding these mystical vegan won ton wrappers?
I've been everywhere and can't even find them online.  Help me!!!!!

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