MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ravioli Without Borders
Categories: Pasta
Yield: 4 Servings

1 tb Olive oil -OR-
1/4 c Water
3 cl Garlic; minced
1/4 c Onion; minced
8 oz Fresh cremini mushrooms;
- finely chopped
8 oz Firm tofu;
- drained & crumbled
2 tb Nutritional yeast
1/2 lg Red bell pepper; roasted;
- finely chopped
2 Sun-dried tomatoes;
- oil-packed or rehydrated,
- minced
1/2 ts Salt
1/4 ts Black pepper; freshly ground
24 Vegan wonton wrappers;
- thawed -OR-
6 Lasagna oodles
24 Baby spinach leaves; lightly
- steamed & kept warm
1 c Marinara sauce;
- your favorite, warmed
1/4 c Basil pesto
1/4 c Black olive tapenade
Whole fresh basil leaves;
- for garnish -OR-
Fresh parsley;
- minced, for garnish

This recipe is inspired by "open" ravioli, in which the pasta and
stuffing are layered rather than sealed shut. Taking it a step
further, these borderless ravioli use ingredients that traverse the
globe.

Heat the olive oil or water in a large skillet over medium heat. Add
the garlic, onions, and mushrooms. Cook, stirring, until softened,
about 5 minutes. Stir in the tofu, nutritional yeast, roasted pepper,
sun dried tomatoes, salt, and pepper. Continue cooking until all of
the liquid evaporates, then reduce the heat to low and keep warm.

Bring a large pot of salted water to a gentle boil over high heat.
Working in batches, cook the wonton wrappers until they rise to the
surface and are tender. Using a slitted spoon, transfer the cooked
wonton wrappers to a dry kitchen towel to drain.

To serve, spread a small amount of marinara sauce on each of 4
plates, then arrange 3 wonton wrappers on top of the sauce on each
plate in a spoke-like fashion. Top each wrapper with 2 spinach
leaves. Top the spinach with a spoonful of the warm filling mixture
and top the filling with the remaining wonton wrappers. Place a
spoonful of the pesto on one of the assembled ravioli on each plate,
a spoonful of the tapenade on another of the ravioli on each plate,
and a spoonful of the marinara on the remaining ravioli on each
plate. Garnish with the basil and serve hot.

For a quicker version, top off all of the ravioli with your favorite
marinara sauce.

Note:

You can substitute lasagna noodles for the wonton wrappers. Just
soften 6 noodles in hot water until pliable, then cut each into 4
squares.

Recipe by Vegan Planet by Robin Robertson

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