compassionategirl Posted September 18, 2005 Share Posted September 18, 2005 College threw this idea out a while back nd I still cannot cook any. I have the idea in my head, but i just cannot turn it into an actual yummy dish. i am thinking vegan ravioli stuffed with some butternut squash in a creamy vegan sauce. but I haventa clue how to make vegan pasta dough, adn I cannot find any premade vegan ravioli. I miss ravioli a lot. SO I would be absolutely elated if somebody knows of a vegan ravioli recipe that could be posted for us all to enjoy! pretty please. Link to comment Share on other sites More sharing options...
chesty leroux Posted September 18, 2005 Share Posted September 18, 2005 http://vegweb.com/recipes/pasta/7853.shtml this looks good and i found this onemaybe you can replace the ricotta with vegan cream cheese. Squash RavioliIngredients:1 small butternut squash1/4 cup fat free broth1/2 cup yellow onion, finely diced2 garlic cloves, minced1/2 cup part skim milk ricotta cheese (vegan alternative????)1/3 cup fresh basil leaves, minced Salt and pepper to taste50-count package of wonton wrappers3 tablespoons cornstarch, mixed with equal parts cold water Directions:Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and place cut sides down in a baking sheet sprayed with nonstick spray. Add 1/2 inch of water and bake uncovered for 30 to 40 minutes or until tender. Squash can also be quartered and cooked in a microwave oven until tender. Heat a large nonstick skillet until hot. Pour chicken broth in skillet and sauté onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with the onions. Add ricotta cheese, basil, salt and pepper and mash to a coarse paste. Place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter or knife if desired. Carefully place filled ravioli in a large pot of boiling water, one at a time and stir gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Top your favorite pasta sauce, Parmesan cheese, etc. Makes 6 Servings - Serving Size: 4 ravioli Nutrition information per serving:Calories: 373Total Fat: 3gSaturated Fat: 1gCholesterol: 12mgSodium: 440mgCarbohydrate: 78gProtein: 12gFiber: 6gExchanges: 4-1/2 Starch/Bread, 1/2 Lean Meat, 1/2 Vegetable, 1/2 Fat Link to comment Share on other sites More sharing options...
compassionategirl Posted September 18, 2005 Author Share Posted September 18, 2005 Hi ASH, thanks!!! But how do I veganize the recipe? I could use vegetable stock instead of chicken broth, but what about a vegan substitute for ricotta? PLus, I dont like vegan cheeese at all. do you know of any good vegan cheese substitute for this? also, are the wanton wrappers vegan? Dont they have egg in them? Link to comment Share on other sites More sharing options...
xChrisZx Posted September 20, 2005 Share Posted September 20, 2005 Use tofu and spice it with sea salt, garlic, tumeric, maybe a little bit of nutritional yeast and whatever else you think may work. That's what I did for the spinach pies that I made and those turned out excellent. Link to comment Share on other sites More sharing options...
CollegeB Posted September 20, 2005 Share Posted September 20, 2005 Chris that sounds really good. I think I may try to make that to eat even if its not in ravioli. Link to comment Share on other sites More sharing options...
xChrisZx Posted September 20, 2005 Share Posted September 20, 2005 Yeah it is really good. If you mix in some spinach and put it in some phillo dough it makes a super easy spinach pie with is delicious. Link to comment Share on other sites More sharing options...
CrispyQ Posted September 20, 2005 Share Posted September 20, 2005 Ricotta Replacement Half of one batch of cheeze sauce (below)One tub of tofu Drain tofu & mash with potato masher. Add cheeze sauce, mix well. Add Italian seasonings to taste. Use with lasagna, stuffed shells, etc. For lasagna (cuz I have a HUGE pan!) I use the entire cheeze sauce & 2 tubs of tofu. Cheeze Sauce 7 oz. jar roasted red pepper, drained3/4 cup water2/3 cup nutritinal yeast flakes1/4 cup olive oil1/4 cup lemon juice1 1/2 tablespoon soy sauce1 1/2 tablespoon tahini Put all ingredients in a blender & blend well. Can be used as dip or spread. Lessen the amount of water for a delish 'grilled cheeze' sandwich spread. Instead of water, add 3/4 cup salsa for dip. This also freezes well. We love this stuff! Link to comment Share on other sites More sharing options...
CollegeB Posted September 20, 2005 Share Posted September 20, 2005 I need to get some ingredients then im goin to do some cooking this weekend. Link to comment Share on other sites More sharing options...
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