Monday, May 19, 2014

baked ravioli {vegan}

Have you ever tried to find vegan ravioli? How many of you have succeeded?

I, for one, have had a hard time of it. Ravioli is often vegetarian, but almost always made with cheese. And when it is not made with cheese or meat, the pasta has egg in it.

What's a vegan to do?

I was excited to find that La Pasta, a new pasta and sauce company, offers two kinds of vegan ravioli. And they can be purchased at two local grocers, Gristedes and Union Market, for those of you who reside in NYC.

The ravioli is really delicious. But the eggplant tomato sauce they sent is out of this world. Check it out.

Baked Ravioli {Vegan}
Serves 2-3

  • 1 package La Pasta Vegan Spinach & Cheese Ravioli
  • 2/3 cup panko
  • 1/3 cup soy milk
  • 1/2 teaspoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon salt
  • La Pasta Eggplant Tomato Sauce (or your favorite sauce)
  1. Pour soy milk into a shallow dish. Combine panko and herbs and salt in another shallow dish. Dip ravioli in soy milk and then coat with panko mixture. 
  2. Place on foil covered baking sheet. Heat in 400 F oven for 10 minutes, or until bottoms are browned, flip and cook for another 2-3 minutes.
  3. Serve with cold or heated sauce.
Disclaimer: I was given ravioli and sauce samples to test out. All opinions above are 100% my own.

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