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Tofu Ricotta Ravioli with a Creamy Corn & Roasted Pepper Sauce (V)

Hubby says this is the best thing I've made this year. I might agree. I also have a feeling my vegan version of the corn sauce is better than the heavy cream version.


This is usually a tofu free zone, but I'm having major surgey next month and the doctor says more protein is good for recovery, so might as well start now, right?


Tofu Ricotta Ravioli with a Creamy Corn & Roasted Pepper Sauce (V)

Sources: Sweet Simple Vegan (small change)| Food.com (many changes)

Serves: 3-4 | Time: 1 hr 30 min


Use a previous recipe for dough ingredients and ravioli instructions. To make the dough vegan, replace egg with aquafaba.


Ingredients


Tofu

14 oz. firm #tofu

3 cloves garlic, finely minced

Juice of 1/2 small lemon

2 tbsp olive oil

2 tbsp nutritional yeast

2 tsp Italian seasoning

½–1 teaspoon salt, or to taste

Black pepper, to taste


Corn & Roasted Pepper Sauce

1 red bell pepper, roasted

2 shallots, chopped

1 tbsp vegan butter

Kernels from 2 ears of #corn

1⁄2 cup dry white wine

2 #jalapenos, chopped fine

1 cup full-fat coconut milk

S&P, to taste


Instructions

Note: I made my ricotta and sauce ahead of time. Warming up the sauce is real easy.


Ricotta

Drain any excess liquid out from the tofu (but do not press). Break the tofu up into small pieces with your hands and add it to a food processor. Add all of the remaining ingredients and process until smooth and creamy, stopping to scrape the sides of the food processor as needed.


Sauce

Saute the shallots in the vegan butter in a medium sauce pan. When tender, add corn and #jalapeno. Cook a minute or two then add the wine. Boil to reduce by one-third.

Stir in the coconut milk and bring to a boil again. Season to taste with salt and pepper.

Puree 2/3 of the corn sauce along with the roasted bell pepper, then stir back into remainder.


The Rest

Assemble your ravioli. Cook in rapidly boiling water for about 2-4 min. Plate and cover with corn sauce. Plate and enjoy!



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