Baked Spinach Ravioli
(from Lucianolinda’s recipe box)
Source: Relish Magazine- Chef Jim Coleman of PBS show, Healthy Flavors
Serves 15 peopleCategories: Pasta- Pasta Sauce- Pizza- Flatbread
Ingredients
- 1 pkg. of Won Ton wraps
- 1 (14 oz.) pkg. of Nasoya Organic Firm tofu
- 10 oz. fresh spinach
- 15 oz. ricotta cheese
- 3/4 cup grated Pecorino Romano cheese
- 1 tsp. salt
- 1/2 tsp. ground black pepper
Directions
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Cook spinach with 2 Tbsp. of water in the microwave or on the stovetop for 5 minutes or until just wilted. let cool and drain excess water.
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Place tofu in a food processor and pulse until it is pureed. Add the ricotta cheese, pulse until combined, then add spinach and grated cheese and process until smooth, about 30 seconds. Season with salt and pepper.
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Line baking sheet with parchment paper, or spray sheet with non-stick cooking spray.
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Take a wrap and place approximately 2 Tbsp. of mixture in the center of each wrap. Do not place filling near the edge. Use a pastry brush dipped in water and brush edges of wrap. Place a second wrap on top, then crimp edges together tightly with your fingers or the tines of a fork. Brush ravioli lightly with olive oil and bake in 375 degree oven for 10 to 12 minutes or until lightly browned.
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Serve ravioli with your favorite marinara sauce for dipping.