Yummy No Cheese Ravioli- Dairy-free

Makes 4 servings (approximately 6 ravioli per person)

Prep Time:  45 Minutes

Cook Time:  10-15 minutes

You can prep these ravioli ahead of time and cook just before serving.  Store up to 2-3 days in refridgerator.  You can also freeze uncooked ravioli for up to 2 months.

48 Wonton wrappers-(Found in Tofu section, usually)

2 links Sweet Italian Sausage-(I prefer Alfresco Brand as it has the best taste and is healthy), chopped small or minced

14 oz. Soft Tofu

1/8 tsp. Cumin

Juice from ½ Lemon

1-2 cloves Garlic, minced

Fresh Parsley, a handful (about ½ cup)

Salt and Pepper, to taste

1.  Start boiling water in large saucepan.  In Large bowl, mix all ingredients except wrappers.  Drain any liquid so that mixture is fairly dry. 

2.  Get a small bowl of water and dip your hands into the bowl in order to keep your fingers moist.  Take one wrapper out at a time and keep wrappers moist as you use them.  Try not to let them get dried out while working with them.  On cutting board, lay 1 wrapper onto board.  With small scoop, place about a teaspoon of mixture on top of wrapper.  Take another wrapper to cover and seal ends, moving mixture into center of wrapper (like a ravioli).  For extra seal and look, use a pastry cutter and slice off the ends.  You can do 4 wrappers at a time, if you like.  Do not do too many, however, as the wrappers will get too dry.

3.  Place sealed ravioli in boiling water and cook until the ravioli float on top, about 3 to 6 minutes.  Cook in batches so that the ravioli’s do not stick together in pan.

4.  Drain and serve with any sauce you like.  Tastes best with a little olive oil or marinara sauce. 

Nutrition Information Per Serving:

Calories  400               Fat  8g                        Fiber  3g         Protein  26g

About Kimberly Dawson, M.S.

Leave a Reply