Ravioli di Portobello
Description
In no time at all you can have a great main dish of ravioli that is homemade and healthier than what can be bought at the supermarket.
Ingredients
25 wonton wrappers
FILLING:
2 c. chopped portobello mushrooms
1 onion, chopped
3 T. buttery spread
SAUCE:
2 c. soymilk
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
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RAVIOLI:
Melt buttery spread in a skillet; saute onion about 5 minutes or until transparent. Add mushrooms and stir-fry over high heat about 5 minutes until all liquid is evaporated. Reduce heat; cook 5 minutes. Remove from heat; let 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. When cooked, set on a plate to dry. Continue cooking the remaining ones.
SAUCE:
Heat buttery spread in a saucepan until it melts; whisk in flour; cook over medium heat for about 3 minutes. Whisk in soy milk and nutritional yeast; cook for about 2 minutes until thickened. Add vegan cream cheese, sun-dried tomatoes and paprika. Mix on low heat until cream cheese is incorporated.
GARNISH:
Place 5 ravioli on a plate and spoon a few tablespoons sauce over them. Sprinkle with chopped tomato and green onion.