Remember my dried ravioli from the other day? Just home from a long weekend of traveling, I decided to use those same ravioli in a different preparation. Because I had stored my "leftover" prepared ravioli in individual freezer bags, it was easy to toss together a nice meal with no fuss. This is one of my favorite techniques for a quick pasta meal and can be adapted to use with any style of pasta.


Tofu Ricotta Ravioli with Fried Tempeh and Basil
(Amounts listed are for 1 serving)

5-6 pieces frozen ravioli
1/3-1/2 package tempeh (I like Organic Five Grain from Turtle Island Foods)
4-6 Tbsp vegetable oil
Salt and pepper
Extra virgin olive oil
3-4 large fresh basil leaves

Cut tempeh into uniformly sized pieces of your choosing. Heat vegetable oil in a skillet and fry small pieces of tempeh until golden brown on both sides. Remove tempeh pieces to paper towel and salt lightly.

In a medium saucepan, boil 6 cups of water and add salt. Cook ravioli for 3-4 minutes. Strain gently, so as not to break your ravioli!

Serve ravioli steaming hot, drizzled with extra virgin olive oil, basil chiffonade and fried tempeh. To finish, splatter with a few drops of lemon juice and some cracked black pepper.

Notes:
No ravioli? Swap it out for any filled or plain pasta you have on hand.
Looking for a little umph? Add a splash of balsamic vinegar after the olive oil when ready to serve.
Out of basil? Substitute other green leafy herbs for a different flavor. Thyme and cilantro are two of my favorite alternatives.