Rising Moon Organics
Store Bought Vegan Ravioli
I probably should have put this recipe in the Quick N' Easy Vegan Meal, but it's so fabulous, I think it should be listed here.
Sometimes I just want to eat something elegant, but easy! No fuss, PLEASE! Well, I tried these "little pockets of heaven" from Rising Moon Organics and what a pleasure! I felt like I'd gone to my favorite Italian restaurant and they prepared vegan ravioli just for me and RobART!
Not all their ravioli products are vegan, so look for the little circle on the bottom left hand corner or turn the box over and see if there is any dairy listed in the ingredients.
One package will feed two hungry eaters... or if you serve them as appetizers, they will fed four easily.
Serving: 2 hungry eaters
1 frozen box of Rising Moon Organics "Spinach Florentine Ravioli with Tofu
1 bag of frozen vegetables... your choice
1 can Organic Fire Roasted Tomatoes
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly crushed black pepper
1 tablespoon Hawaiian Sea Salt for pasta water
1/4 teaspoon Hawaiian Sea Salt for sauce
6 garlic cloves, minced
1/2 cup merlot wine
1 or 2 cups cooked mushrooms if you have them on hand
2 tablespoons capers
Bamix Immersion Blender
12 inch skillet
10 inch skillet
long stir spoons
knife or scissors
Fill a large pot with water, 1 tablespoon sea salt and 2 tablespoons olive oil and bring to a boil .
Cut open the box of Rising Moon Spinach Florentine Ravioli with Tofu and dump them into the boiling water.
Give the ravioli an occasional gentle stir to make sure they don't stick to the bottom of the pot.
Cook the ravioli until each one comes to the top of the water and float on their own.
Create The Sauce
While the ravioli are cooking, begin the sauce. This one is fast because I'm starving, I open a can of Fire Roasted Organic Tomatoes and use my Bamix Immersion Blender and twirl them right in their can.
Sauté Garlic & Seasonings
Using a 10 inch cast iron skillet, I add 3 tablespoons of extra virgin olive oil, 6 minced garlic cloves, a few twirls of freshly ground black pepper and 1/2 teaspoon crushed red pepper flakes... sauté over medium heat for 3 or 4 minutes.
(Start your veggie side dish while creating the sauce...)
Add tomatoes and 1/2 cup of merlot wine... simmer without a lid till the ravioli are done and drained.
This time I happened to have some pre-sautéed mushrooms, so I added a cup of them to the sauce with some capers... this is optional.
Finish the Ravioli
If this is your first time, when you think the ravioli are done, remove one and cut it in half on a cutting board and taste. Remember that the pasta will continue to cook once you drain it. If it tastes al dente, then drain the pot and drizzle with an extra virgin olive oil... about a teaspoon full.
Cover the ravioli filled pot and toss the ravioli by flipping the pan with the lid held tightly to the pot. This action will coat the ravioli with the olive oil.
Start A Fresh Vegetable Side Dish
I found a frozen medley of organic vegetables at Trader Joe's that I keep in my freezer for easy meals. It has asparagus, edamame (soy beans), cut broccoli, string beans and spinach in the bag.
Just spray the bottom of a 12 inch skillet with a non-stick oil spray, add the frozen veggies and cover with a lid.
Every few minutes, give the veggies a stir till they are defrosted.
Once the veggies are cooked to the al dente state, it's time to plate the food and EAT!
My Cooked Ravioli Look Yellower Because Of The Olive Oil I Used
I like my sauce on the side, but you might like to coat the ravioli in the pan. The important thing is I'm hungry! So plate it as you like and EAT while watching a NetFlix movie!
Next week, I'll show you another sauce an a plating that you can do for a "sit-down" dinner party.
Let me know how you like this recipe!
This was another variation made with fresh steamed organic string beans and a simple sauce from one can of Organic Muir Tomatoes, 2 tablespoons of extra virgin organic olive oil, one diced shallot, 1/2 cup Callaway Merlot wine, 2 tablespoons of rinsed capers, 1/2 teaspoon red pepper flakes. Cook sauce over medium-low heat for about 15 minutes.
Plate the Rising Moon Ravioli and steamed string beans, then ladle on the sauce. Ooooh, la, la!