Here is one of the challenges I have been facing our vegetarian diet. My husband love ravioli. He is also lactose intolerant. The challenge has been to find a no cheese ravioli. You can easily find ravioli filled with meat – sausage, lobster, etc. You can find three cheese ravioli, spinach and cheese ravioli, mushroom and cheese ravioli. And list goes on. It is really difficult to find a vegan ravioli. It became something of a quest. And I found some interesting alternatives.
I found the recipe at Whole Foods and the vegan Ravioli too.
Vegan Ravioli with No Cook Heirloom Tomato Sauce
Ingredients:
2 packages of no cheese ravioli (butternut squash, spinach and/or potato and onion pierogi)
3 small ripe heirloom tomatoes, chopped
1/2 bunch spinach, cut into thin ribbons
1/2 cup basil leaves, sliced into ribbons
2 Tablespoons balsamic vinegar
2 Tablespoons toasted pine nuts
Method:
Cook the ravioli in boiling water. Remove 1/3 cup of the cooking water before draining.
Combine tomatoes, spinach, basil, vinegar, pine nuts and water from the pasta. Toss with cooked ravioli. Watch the spinach wilt and then serve.
It is that easy.