Homemade ravioli can be a fun event and doesn't have to take all day. To speed up the process I recommend using:
Twin Dragon brand gyoza wrappers, 2 packages (or your favorite vegan alternative)
2 jars of your favorite spaghetti sauce without animal protein and low fat such as "Muir Glen Garlic Roasted Garlic Organic Pasta Sauce"
Ingredients for filling to be placed in large bowl:
1 box frozen spinach, thawed and rinsed with excess water squeezed out
1 cup minced mushrooms, browned in skillet
1 tablespoon fresh minced garlic
1/2 teaspoon thyme
1 teaspoon vinegar
1 teaspoon lemon juice
1/4 cup fresh parsley, chopped
1/4 cup nutritional yeast
1 tablespoon flaxseed meal
1/4 teaspoon salt
Dash of black pepper
Set aside and process in Vitamix or equal until smooth:
1 cup raw cashews, soaked in 1 cup boiling water for 15 minutes, do not drain
Add blended cashews to other ingredients and stir until incorporated.
Boil 2" of salted water in a shallow pan with a lid while you prepare the ravioli. In another pan, warm the sauce.
To make a ravioli:
Place 1 teaspoon of filling on a gyoza wrapper and wet the perimeter with your fingers. Place dry wrapper and top and press to seal edge, squeezing out excess air. Cut edge as desired or press with ravioli shaper, optional.
After you have used up all the filling, begin simmering them 4 or 5 at a time in the salted water for about a minute, then remove with slotted spoon and place in hot pasta sauce.
Serve with vegan parmesan cheese or nutritional yeast sprinkles.
Note: I have used egg roll wrappers to make these, laying out 4 ravioli's per wrapper side and then cutting them apart after pressing the top sheet down over the filling piles. The ones I have been able to find do contain eggs so they are not vegan.
Twin Dragon brand gyoza wrappers, 2 packages (or your favorite vegan alternative)
2 jars of your favorite spaghetti sauce without animal protein and low fat such as "Muir Glen Garlic Roasted Garlic Organic Pasta Sauce"
Ingredients for filling to be placed in large bowl:
1 box frozen spinach, thawed and rinsed with excess water squeezed out
1 cup minced mushrooms, browned in skillet
1 tablespoon fresh minced garlic
1/2 teaspoon thyme
1 teaspoon vinegar
1 teaspoon lemon juice
1/4 cup fresh parsley, chopped
1/4 cup nutritional yeast
1 tablespoon flaxseed meal
1/4 teaspoon salt
Dash of black pepper
Set aside and process in Vitamix or equal until smooth:
1 cup raw cashews, soaked in 1 cup boiling water for 15 minutes, do not drain
Add blended cashews to other ingredients and stir until incorporated.
Boil 2" of salted water in a shallow pan with a lid while you prepare the ravioli. In another pan, warm the sauce.
To make a ravioli:
Place 1 teaspoon of filling on a gyoza wrapper and wet the perimeter with your fingers. Place dry wrapper and top and press to seal edge, squeezing out excess air. Cut edge as desired or press with ravioli shaper, optional.
After you have used up all the filling, begin simmering them 4 or 5 at a time in the salted water for about a minute, then remove with slotted spoon and place in hot pasta sauce.
Serve with vegan parmesan cheese or nutritional yeast sprinkles.
Note: I have used egg roll wrappers to make these, laying out 4 ravioli's per wrapper side and then cutting them apart after pressing the top sheet down over the filling piles. The ones I have been able to find do contain eggs so they are not vegan.
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