Many of the dishes I prepare are elusive vegan version of omni favorites. Stuffed or filled pasta is certainly no stranger to the vegan diet, as fillings can be constructed easily from mushrooms, greens, breadcrumbs and other veg-friendly ingredients. This dish is different, though. It's a vegan take on ricotta filled ravioli. Many have tried, some have merely succeeded and others have wildly triumphed. I like to think I belong in the third category. I use this ricotta filling to make ravioli, which is pictured below in my favorite preparation: fried and served with cold marinara.



Ricotta Ravioli
(slightly adapted from who slightly adapted it from Isa)

1/2 pound firm tofu, pressed
1 tsp lemon juice
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried parsley
1/2 tsp dried oregano
fresh black pepper 1/4 cup cashews pureed with just enough water to become cream
1-1/2 tsp miso paste
1 Tbsp AP flour
30-35 wonton wrappers

In a medium bowl, use your best utensil (your hands!) to break up the tofu and mix together with the lemon juice, garlic and herbs. Once sufficiently smooshed, add cashew cream, miso and flour. Continue smooshing with hands or switch to a fork and continue until the tofu is crumbled into tiny bits and smithereens.

To fill the ravioli:
You can make your own pasta, or you can be a big fat cheater like me and use wonton wrappers. Yes, it can be difficult to find vegan versions, but they do exist! Check the refrigerators of the produce section of your local supermarket or Asian grocer. I use 2x2 inch wrappers, and this recipe will fill 30-35 squares, depending on your generosity. Here's how it's done:

Lay wrappers out flat on counter, cookie sheet, cutting board, etc.
Spoon 1 tsp (or so) of filling on the center of each square.
Using a pastry brush, wet the edges with a bit of water.
(Here's where you can get creative.) Fold! I like to fold them diagonally for triangular pieces, but you can play with different shapes, fold multiple times, or simple gather the corners and smoosh them together to make dumplings.
After folding, I like to use a fork to seal the deal, and press along the edges to ensure solidity.

For cooking as "regular" ravioli or adding to soups: Add to boiling water or broth and cook 3-4 minutes.
For frying (a la my favorite method): Heat vegetable oil to 375°F and fry 4-5 pieces at a time for 1-2 minutes on each side. Remove to a drying rack or paper towel and let cool a moment before serving. Best served with a cold bowl of your favorite tomato sauce (mine is Muir Glen's Garlic Roasted Garlic Pasta Sauce) or other sauce of your choosing!