Ravioli di Portobello
Description
You could go to your favorite restaurant to have this ravioli or you can enjoy it at home, cheaper and better tasting.
Ingredients
25 wonton wrappers
filling:
2 c. chopped Portobello mushrooms
1 onion, chopped
3 tT. buttery spread
sauce:
2 c. soy milk
3 T. buttery spread
1/4 c. flour
2 T. nutritional yeast
3 sun-dried tomatoes, chopped
1 t. smoked paprika
1/2 c. vegan cream cheese
garnish:
3 chives, chopped
1/2 c. fresh tomato, chopped
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Ravioli:
Melt buttery spread in a skillet; saute onion for approximately 5 minutes or until transparent.
Add mushrooms; stir-fry over high heat about 5 minutes, so that all liquid is evaporated. Reduce heat; cook for another 5 minutes. Remove from heat; let mixture cool.
Place mixture inside the wonton wrappers (according to directions, about 1/2 teaspoon and fold- sealing with warm water); cook 5 ravioli at a time in boiling water for 2 minutes. Once cooked, set on a plate to dry. Continue cooking the rest.
Sauce:
Heat buttery spread in a saucepan until it melts; whisk in flour and cook over medium heat for about 3 minutes. Whisk in soy milk and nutritional yeast; cook for another 2 minutes until thickened. Add vegan cream cheese, sundried tomatoes and paprika. Mix on low heat until cream cheese is incorporated.
For 1 serving:
Place 5 ravioli on a plate; spoon a few tablespoons of sauce over them. Garnish with chopped tomato and green onion.
5 servings