This dairy-free version of a ricotta-stuffed classic is so delicious and satisfying while still healthier than traditional stuffed pasta dishes. Don't be intimidated by the list of ingredients; this recipe is actually quite simple to make! The ravioli can be prepared several hours ahead of time and kept in the refrigerator before adding the sauces.
For an easy homemade pesto recipe, try my Vegan Pesto Recipe.
Prep Time: 20 minutes
Total Time: 20 minutes
- 1 12-oz box Extra Firm Silken Tofu
- 1 t. salt
- 1 T. lemon juice
- 1 t. dried thyme
- 2 cups baby spinach leaves, rinsed, stems removed
- Dairy-free Pesto, store-bought or homemade (see note)
- Wonton Wrappers
- 1 ½ cups tomato sauce, either store-bought or homemade
- For the Cheese Sauce:
- 1/3 cup soymilk powder
- 1 cup plain soymilk
- 1/3 cup nutritional yeast
- 1 t. salt
- Pepper, to taste
1. Preheat the oven to 350 F. Lightly oil a 9”x 13” casserole dish and set aside.
2. Make the filling. Crumble the tofu and mix in the salt, lemon juice and thyme until just combined. Mix in the baby spinach leaves and set aside.
3. Spread about ½ t- 1 t. of dairy-free pesto sauce on about 16-20 wonton wrappers. On top of each of the wrappers, spoon about 2 T. of filling. Using a thin pastry brush or your fingers, brush the edges of the wontons with water. With dry hands, place new wonton wrappers on top of the ones with the filling. Pinch along the openings of the wrappers to seal, placing them in the prepared dish as you finish assembling the remaining ravioli. Pour the tomato sauce over the ravioli.
4. Make the dairy-free cheese sauce. In a small saucepan, whisk together the soymilk powder with 1/3 cup of the soymilk until combined. Over low heat, stir in the remaining soymilk, nutritional yeast and salt until smooth. Cook until just slightly thickened, about 2-3 minutes. Add additional salt and pepper to taste.
5. Pour the dairy-free cheese sauce over the prepared ravioli and bake until lightly brown on top, about 35 minutes. Serve hot.