Go Back
Print
Recipe Image
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!
Print Recipe
Pin Recipe
Prep Time
10
mins
Cook Time
10
mins
Total Time
20
mins
Course
dinner, lunch
Cuisine
pasta
Servings
3
servings
Calories
354
kcal
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
Keyword
mushroom, pasta, plantbased, ravioli, vegan, vegetarian