The above is a quote from Dr. Sheldon Cooper of the show Big Bang Theory. I saw him at a play last week and refrained from gushing and running over for a picture. Instead, I took some secret ones on my i-phone.
Anyway, I used to love ravioli. My freezer was always stocked with a bag of frozen ravioli, which could be turned into a wonderful meal with tomato sauce or sometimes just butter and garlic. Since I’ve already got tofu ricotta down to an art, I decided to mess around with some wonton wrappers and see what I could come up with.
My first tango with vegan ravioli did not end so well. I stuffed them with tofu ricotta and spinach, and then submerged them in boiling water for 3 minutes. The result was pretty good, but they stuck together in this weird way. The second time, i was met with more success. I used two wonton wrappers for each ravioli and only cooked them 2 at a time. Then, I let them dry in a single layer before layering them together with tomato sauce. The result was a delicious baked ravioli. Baked Ravioli

  • 14 wonton wrappers
  • 1/2 recipe for vegan ricotta cheese
  • 1/4 c. thawed frozen spinach
  • 1 c. tomato sauce
  • 1/4 c. daiya cheese

Mix the vegan ricotta with thawed spinach. Lay out 7 wonton wrappers and place a tablespoon of the ricotta mixture in between each.

For each ravioli, moisten the edges with water and then lay another wrapper on top. Press together to form a seal.

Cook the ravioli in salted, gently boiling water. Only cook 2-3 at a time, for 2 minutes or until they float to the top and look reasonably firm. When done, lay in a single layer for at least 5 minutes.

Coat the bottom of a medium-sized baking dish with some tomato sauce, add a layer of ravioli, then another layer of sauce. Repeat until you are out of ravioli. Sprinkle the top with daiya.

Preheat an oven to 350 degrees and cover the baking dish with aluminum foil. Cook covered for 25 minutes and then uncovered for 5, or until the daiya is melted and begins to form a crust. Serve hot.