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MSGID: 34688.fidonet_cooking@1:105/500 2d692a7b
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ravioli Without Borders
 Categories: Pasta
      Yield: 4 Servings
 
      1 tb Olive oil -OR-
    1/4 c  Water
      3 cl Garlic; minced
    1/4 c  Onion; minced
      8 oz Fresh cremini mushrooms;
           - finely chopped
      8 oz Firm tofu;
           - drained & crumbled
      2 tb Nutritional yeast
    1/2 lg Red bell pepper; roasted;
           - finely chopped
      2    Sun-dried tomatoes;
           - oil-packed or rehydrated,
           - minced
    1/2 ts Salt
    1/4 ts Black pepper; freshly ground
     24    Vegan wonton wrappers;
           - thawed -OR-
      6    Lasagna oodles
     24    Baby spinach leaves; lightly
           - steamed & kept warm
      1 c  Marinara sauce;
           - your favorite, warmed
    1/4 c  Basil pesto
    1/4 c  Black olive tapenade
           Whole fresh basil leaves;
           - for garnish -OR-
           Fresh parsley;
           - minced, for garnish
 
  This recipe is inspired by "open" ravioli, in which the pasta and
  stuffing are layered rather than sealed shut. Taking it a step
  further, these borderless ravioli use ingredients that traverse the
  globe.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the garlic, onions, and mushrooms. Cook, stirring, until softened,
  about 5 minutes. Stir in the tofu, nutritional yeast, roasted pepper,
  sun dried tomatoes, salt, and pepper. Continue cooking until all of
  the liquid evaporates, then reduce the heat to low and keep warm.
  
  Bring a large pot of salted water to a gentle boil over high heat.
  Working in batches, cook the wonton wrappers until they rise to the
  surface and are tender. Using a slitted spoon, transfer the cooked
  wonton wrappers to a dry kitchen towel to drain.
  
  To serve, spread a small amount of marinara sauce on each of 4
  plates, then arrange 3 wonton wrappers on top of the sauce on each
  plate in a spoke-like fashion. Top each wrapper with 2 spinach
  leaves. Top the spinach with a spoonful of the warm filling mixture
  and top the filling with the remaining wonton wrappers. Place a
  spoonful of the pesto on one of the assembled ravioli on each plate,
  a spoonful of the tapenade on another of the ravioli on each plate,
  and a spoonful of the marinara on the remaining ravioli on each
  plate. Garnish with the basil and serve hot.
  
  For a quicker version, top off all of the ravioli with your favorite
  marinara sauce.
  
  Note:
  
  You can substitute lasagna noodles for the wonton wrappers. Just
  soften 6 noodles in hot water until pliable, then cut each into 4
  squares.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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