Easyveganravioli Recipes

VEAL RAVIOLI

Veal Ravioli image

Provided by Food Network

Time 2h15m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1/4 cup olive oil
1 small carrot, finely diced
1 celery stalk, finely diced
1 small onion, finely diced
2 cloves garlic, minced
1 pound ground veal
1 bay leaf
1/2 teaspoon red pepper flakes
2 teaspoons fennel seeds
1/2 cup canned tomato sauce
2 tablespoons chopped fresh parsley
3 tablespoons toasted pine nuts
40 round wonton wrappers, thawed if frozen and covered loosely with a damp paper towel to prevent drying
Slow Roasted Tomato Sauce, recipe follows
1/4 cup extra-virgin olive oil
1 1/2 pounds plum tomatoes, cored and halved
5 large garlic cloves, peeled
Salt and freshly ground pepper
1/8 cup white wine
1 tablespoon minced fresh thyme
1/2 cup chicken or vegetable stock, or canned broth
1/4 cup chiffonade fresh basil leaves, thyme leaves, or purple sage, for garnish

Steps:

In a large saute pan set over moderately high heat, heat olive oil. Add chopped carrot, celery, onion, and garlic and saute until vegetables are tender. Add ground veal and cook, stirring, until meat is cooked through.
In a clean spice/coffee grinder, pulverize bay leaf, red pepper flakes, and fennel seeds. Add spice mixture to saute pan. Add tomato sauce to saute pan. Cook, stirring, until almost all the liquid is evaporated, for about 2 minutes. Add chopped parsley and pine nuts. Season with salt and pepper, to taste.
Put 1 wonton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges with water. Put a second wrapper over the first, pressing down around the filling to force out the air, seal the edges well, and trim the excess dough around the filling with a 2 1/2-inch cutter or sharp knife. Make wonton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a sheet pan lightly sprinkled with cornstarch
Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm.
Preheat oven to 200 degrees F. Lightly brush a baking sheet with olive oil and arrange the tomato slices and garlic cloves in one layer. Sprinkle tomatoes and garlic with olive oil and season with thyme, salt and pepper. Drizzle with white wine. Roast the tomatoes and garlic for 1 1/2 hours. Transfer tomatoes and garlic to a blender and puree until smooth. Add stock to achieve desired consistency. Taste and adjust seasoning with salt and pepper. Add chiffonade of basil. Reserve sauce and keep warm.
Wine Suggestion: Villa Antinori Chianti

EASY VEGGIE MARINARA RAVIOLI BAKE

Easy Veggie Marinara Ravioli Bake image

Provided by Katie Lee Biegel

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 large carrots
2 large zucchini
1 tablespoon extra-virgin olive oil
One 32-ounce jar marinara sauce
One 20-ounce package beef or cheese ravioli, fresh or frozen (thawed if frozen)
8 ounces grated mozzarella (2 cups)
1/4 cup fresh basil leaves, chopped or torn
1/4 cup grated Parmesan

Steps:

Preheat the oven to 350 degrees F.
Grate the carrots and zucchini using a food processor or a hand grater. Heat the oil in a large, oven-safe skillet or braiser with a lid over medium-high heat. Add the grated vegetables and cook, stirring frequently, until the vegetables have released their water and are soft and starting to brown, about 10 minutes. Add the marinara and ravioli and bring to a simmer. Turn off the heat and sprinkle the mozzarella over the top. Cover and bake until the ravioli is cooked and the cheese is melty, about 20 minutes.
Remove the cover. Change the oven to broil and broil until the cheese is golden and bubbly, about 5 minutes. Sprinkle with the basil and Parmesan. Serve warm.

EASY VEGAN RAVIOLI

Easy Vegan Ravioli image

This is a week day dish that tastes like you had the leisure of the weekend. The won-ton wrappers and ready made sauce make this dish go together quickly if your kitchen is organized and you work quickly. I made this dish after being unsatisfied with the texture and flavor of other vegan recipes we tried. Nothing really satisfied the pasta craving like I wanted.

Provided by vegan_sylph

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

wonton wrapper
1 lb extra firm tofu
1/2 lb fresh spinach, finely chopped
5 ounces mushrooms, finely chopped
1/2 red bell pepper, finely chopped
1 bunch chives, chopped finely (or scallions finely chopped OR purple onion finely chopped and sauted to mellow)
1/2 cup sunflower seeds, milled
4 -6 sun-dried tomatoes, reconstituted finely chopped
3 -4 baby carrots, finely grated
3 tablespoons nutritional yeast flakes or 3 tablespoons vegan parmesan cheese
1 teaspoon crushed rosemary
2 -3 garlic cloves, crushed
1/8-1/4 fluid ounce lemon juice
fresh cracked pepper
sea salt

Steps:

Mill sunflower seeds into meal consistency then set aside.
Drain sundried tomatoes and finely chop
Blend chopped tofu, lemon juice, sea salt, nutritional yeast until ricotta like consistency. It is best not to use a blender for this or you get tofu paste. Add chopped tomatoes, red peppers, and chives. Blend by hand until well mixed. In a small bowl combine tofu mixture with remaining ingredients and mix until thoroughly combined.
Place 1 Tbsp of mixture in center of wonton wrapper (or other vegan ravioli dough rolled out). Wet, crimp and seal edges of wrapper SECURELY or the wrapper will open in the pan and contents will spill out. Spray the bottom of a steamer with a bit of oil. Steam a few at a time making sure to not crowd pan or they will stick to each other and be glue-ey. Spritz with oil after cooking and keep warm on a covered dish while the remainder cook. Toss with a bit more olive oil when all are cooked and sprinkle with a little fresh parsley. Serve topped with favorite vegan sauce and vegan parmesan cheese if desired. (NOTE: We have also deep fried these and had them with a vegan cheese sauce out of the "Ultimate Uncheese Cookbook" as well as a plum type sauce and they were good but more like a rangoon than a ravioli).

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