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This Ravioli without Borders Recipe was submitted on 02/29/2004 by Amanda from Utah.
"Some restaurants now serve what is called "open" ravioli, where the pasta and stuffing are layered rather than sealed shut. This recipe was inspired by that concept but I take it a step further. To my thinking, true borderless ravioli should use ingredients that traverse the globe."
Ingredients:
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons minced onion
8 oz. fresh shiitake mushrooms, stems removed and caps finely chopped
8 oz. firm tofu, drained and crumbled
1/2 large roasted red bell pepper, finely chopped
Salt and freshly ground black pepper
24 wonton wrappers, thawed if frozen
24 baby spinach leaves, lightly steamed and kept warm
1/4 cup vegan pesto, homemade or store bought
1/4 cup black olive tapenade
1/4 cup salsa
Whole fresh basil leaves or minced fresh parsley leaves, for garnish
Directions:
1. Heat one tablespoon of the olive oil in a large skillet over medium heat. Add the garlic, onion, and mushrooms. Cover and cook until softened, about 5 minutes. Add the tofu, roasted pepper, and salt and pepper to taste, stirring to combine. Reduce the heat to low and keep warm.
2. Working in batches, cook the wonton wrappers in a large pot of gently boiling salted water until they rise to the surface and are tender, about 3 minutes. Using a slotted spoon, transfer the cooked wonton wrappers to a dry kitchen towel to drain.
3. To serve, arrange three wonton wrappers on each of four plates in a spoke-like fashion. Top each wrapper with two spinach leaves. Top the spinach with a spoonful of the warm filling mixture and top the filling with the remaining wonton wrappers. Place a spoonful of the pesto on one of the assembled ravioli on each plate, a spoonful of the tapenade on another of the ravioli on each plate, and a spoonful of the salsa on the remaining ravioli on each plate. Drizzle with the remaining 1 tablespoon of olive oil and garnish with the basil.
Groups:
Vegan, Pasta, Main Dish |
Preparation Time:
20 mins
Cooking Time:
10 mins
Servings:
4 |
