Reci[pe request PLEASE for vegan ravioli?

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compassionategirl
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Reci[pe request PLEASE for vegan ravioli?

#1 Postby compassionategirl » Sun Sep 18, 2005 1:13 pm

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.

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chesty leroux
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#2 Postby chesty leroux » Sun Sep 18, 2005 2:19 pm

http://vegweb.com/recipes/pasta/7853.shtml

this looks good

and i found this one
maybe you can replace the ricotta with vegan cream cheese.

Squash Ravioli
Ingredients:
1 small butternut squash
1/4 cup fat free broth
1/2 cup yellow onion, finely diced
2 garlic cloves, minced
1/2 cup part skim milk ricotta cheese (vegan alternative????)
1/3 cup fresh basil leaves, minced
Salt and pepper to taste
50-count package of wonton wrappers
3 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: 373
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 12mg
Sodium: 440mg
Carbohydrate: 78g
Protein: 12g
Fiber: 6g
Exchanges: 4-1/2 Starch/Bread, 1/2 Lean Meat, 1/2 Vegetable, 1/2 Fat
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compassionategirl
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#3 Postby compassionategirl » Sun Sep 18, 2005 2:38 pm

Hi ASH, thanks!!! :D

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?
:(

xChrisZx
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#4 Postby xChrisZx » Mon Sep 19, 2005 9:44 pm

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.

CollegeB
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#5 Postby CollegeB » Tue Sep 20, 2005 1:18 am

Chris that sounds really good. I think I may try to make that to eat even if its not in ravioli.

xChrisZx
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#6 Postby xChrisZx » Tue Sep 20, 2005 10:59 am

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.

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CrispyQ
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Here's my ricotta replacement:

#7 Postby CrispyQ » Tue Sep 20, 2005 12:30 pm

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, drained
3/4 cup water
2/3 cup nutritinal yeast flakes
1/4 cup olive oil
1/4 cup lemon juice
1 1/2 tablespoon soy sauce
1 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!
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CollegeB
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#8 Postby CollegeB » Tue Sep 20, 2005 2:48 pm

I need to get some ingredients then im goin to do some cooking this weekend.


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