Mushroom Ravioli
This mushroom ravioli is delicious! We used the Kite Hill Brand which utilizes almond milk ricotta for a delicious creamy texture. You have to try it!
Equipment
- pan
- Stove
- Pot
Ingredients
- 1 Package Mushroom Stuffed Ravioli
- 1.5 cup Almond Milk
- 1 tbsp Paprika
- 2 tbsp Nutritional Yeast
- 1/2 tsp Turmeric
- 1/2 tsp Onion powder or granulated onion
- 1 tbsp Earth Balance Butter
- 1/2 - 1 tsp tapioca starch (optional and depends on the desired thickness)
- 1 whole Tomato
- 1/2 tbsp garlic minced
- 1 ounce Pepita/pumpkin seeds
Instructions
- Cook ravioli as recommended on package.
- While ravioli cooks. In a bowl, add paprika, onion powder, turmeric, Nutritional Yeast, to almond milk and stir well.
- Add to pan and heat to medium. Stir well until all seasonings are fully absorbed.
- Add butter. Stir well. Reduce heat to low.
- Add tapioca or corn starch, consider using fine strainer to prevent clumping. Stir well with whisk or fork.
- Add minced garlic (we add last to preserve nutrients)
- Add large chopped tomato. Stir and cover with juices.
- Add Ravioli to the sauce and cover well.
- Serve and Enjoy!
Notes
