Vegan Wonton Ravioli with Pesto Ricotta
Love ravioli but can't find a vegan version? You'll love this simple yet delicious vegan wonton ravioli with pesto ricotta recipe. No need to make your own pasta dough, vegan wonton or egg roll wrappers make a great substitute in this Asian/Italian fusion dish.
Servings: 8 people
Ingredients
Filling
- ⅔ cup raw cashews soaked
- ⅓ cup water or water from the tofu package
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 14 ounce package tofu drained
- 2.5 cups fresh basil leaves
- salt and pepper to taste
Ravioli
- 1 pound package vegan wonton wrappers or vegan egg roll wrappers cut into quarters
Sauce
- ½ recipes Tomato Basil Sauce or 1 jar of Marinara Sauce
Instructions
- Soak the cashews in water for a minimum of 4 hours or overnight. Drain. *If using a high-speed blender you can skip the soaking*
- Place the drained cashews in a blender with a 1/3 cup of water or tofu water. Blend on high for 2-3 minutes or until completely smooth.
- Add blended cashews and the rest of the filling ingredients to a food processor and process until smooth or (optional- keep everything in the blender) Scrape down the sides of the blender. Add the rest of the filling ingredients and with the plunger blend everything together until incorporated.
- Spoon about a tablespoon of the filling onto the wonton square, wet two edges of the wonton with water and fold over into a triangle. Press down firmly on the sealed edges and place on a sheet pan or the flat surface.
- Warm the tomato basil sauce.
- Bring a large pot of salted water to boil. Drop in approximately 12-15 raviolis one by one and cook until they float to the top. Using a slotted spoon scoop out each ravioli and place onto your plate with sauce. Don’t pile up the cooked raviolis with out any sauce as they will all stick together.
- Repeat in batches until finished.
Notes
You can substitute fresh pasta dough for the wontons- http://onebitevegan.com/make-your-own-fresh-vegan-pasta/