Do you want homemade raviolis that are easy, delicious, and good for you? These are the ones to try. With Holden’s dairy allergy, there are a lot of things we have to modify or make from scratch. Raviolis are one of them. These raviolis are delicious, and you would never know they are dairy free! Our dinner table was completely silent, and there were no tears during this meal (which is virtually impossible with an almost 2 and almost 4 year old)… and they both asked for more.
I made them 2 different ways, with wonton wrappers and with zucchini (in place of the pasta). Using prepared wonton wrappers & a vitamix cuts the time way back. You could probably use a regular blender, but the vitamix gets the “cheese” super smooth and a perfect consistency. This recipe makes enough to feed our family 2 dinners (1 tonight & 1 for the freezer).
- 12 oz firm tofu
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 3 large cloves garlic
- 3 tbsp nutritional yeast
- 1 tsp salt
- 8 oz vegan cream cheese
- 3/4 cup toasted pine nuts
- 1/4 cup fresh basil and oregano
- 8oz bag of fresh baby spinach
- 1 large zucchini
- 1 pack wonton wrappers
- Spaghetti sauce
Braise the tofu first with a little olive oil and lemon juice. Remove it from the pan and toast the pine nuts in the same pan (no need to dirty another dish). Toss everything but the zucchini and wonton wrappers in the vitamix. Slowly turn it to 10 and blend for about a minute. You’ll need to use the tamper to get the spinach fully blended. This is your “cheese” filling.
Slice the zucchini into very, very thin discs. Using the same pan, cook the zucchini for about 20 seconds, just until it starts to get a little soft. You may need to add more olive oil to the pan. Flip the zucchini and put a small scoop of the filling on half the disc. Fold the zucchini disc in half with the filling inside. Cook for just a few seconds more. Remove the zucchini raviolis from the pan and put them on a plate near the stove (that way they will stay warm, but not get mushy).
Lay the wonton wrappers out individually. Place a small scoop of filling in the middle of the wonton wrapper. Dip your finger in water (you could use a brush, but why dirty another dish) and wet the edges of the wrapper. Fold it in half like a triangle and seal the edges. Pour a little more olive oil in the pan (yep, still using the same pan) and just a little water (not even enough to cover the bottom fully). Put your wonton wrapper raviolis in the pan and cook for about a minute. Flip the raviolis and cook for about another minute. At this point the water should be evaporated and the ravioli just barely getting a crisp to it. I’ve found that if you don’t let them get that crispness they fall apart. Remove from the pan and place on the plate.
Serve your raviolis warm with a little bit of warmed spaghetti sauce, yum!