Holey Moley Ravioli

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So back when I made Swiss chard and oyster mushroom dumplings, I wondered if I could use my won ton wrappers to make ravioli. My awesome friend Karen confirmed that this was possible, and last week I gave it a go!

Won ton wrappers are pretty big, so this turned out some gigantic ravioli! Dave and I split eight of them for dinner. I also decided to use Swiss chard for the stuffing again, since we got a great looking bundle of it from our CSA!

Tofu Ricotta and Swiss Chard Ravioli

• 1/2 block tofu
• 2t olive oil
• 1t herbes de Provence
• 1 clove garlic, minced
• 2-4T nutritional yeast
• pinch of sea salt and of white pepper

• 2t olive oil
• handful of Swiss chard, chopped

• 16 dumpling wrappers

• 2t olive oil
• 1c good tomato sauce

In a bowl, mash up the first set of ingredients, until it gets close to the consistency of ricotta cheese.

Heat 2t olive oil in a large skillet, and saute the Swiss chard and the tofu mixture until the chard is all wilty. Set aside in a bowl until it’s cool enough to handle.

You’re ready to assemble! You’ll want a little bowl of water for this part. Lay one wrapper on a plate and put two heaping tablespoons of the tofu mixture in the center, and dip your fingers in the water. Use your fingers to paint water around the perimeter of the bottom wrapper, then add another dumpling wrapper on top. Pinch all around with wet fingertips to seal the edges really well.

Heat 2t oil in your frying pan, and cook up the ravioli in batches. I was able to do four at a time in our skillet. Once they’re all cooked return the ravioli to the pan to saute them a second time, this time adding the tomato sauce. Let the sauce reduce slightly, and your ravioli is all done.

Serve immediately! Maybe with a nice salad and some garlic bread?

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