Vegetarian Ravioli

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 1/4 cup spinach (fresh or frozen or can)
• 1 (26 ounce) jar ragu traditional pasta sauce
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon garlic
• 1 teaspoon basil
• 1 teaspoon nutritional yeast
• 1/4 cup textured vegetable protein (tvp)
• 1/2 cup milk (regular or soy)
• 2 tablespoons olive oil
• 1 dash pepper
• 0.5 (12 ounce) bag of morningstar farms grillers veggie crumbles
• 2 cups flour
• 1 teaspoon salt
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup boiling water

Recipe

• 1 to make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
• 2 to make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
• 3 now with food processor running add the water slowly until mixed.
• 4 take out and form into 2 balls.
• 5 roll out on a floured surface to about 1/8 inch thick.
• 6 i couldn't do that to well so i picked it up and stretched it out a bit that works to!
• 7 cut into 3 inch wide strips and then into 3 inch wide squares.
• 8 put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
• 9 it is ok if a little filling comes out--it will go away during the boiling process.
• 10 if you want to eat fresh put in boiling water for 3-4 minutes.
• 11 they fall to bottom of pan and when done will float up and rise to the top.
• 12 take out with a slotted spoon.
• 13 serve with sauce over it.
• 14 if you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
• 15 cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.