Ravioli!!

My absolute favorite food in the entire world is ravioli. Unfortunately, vegan ravioli is pretty darn hard to come by!
One day, after eating at a local vegetarian restaurant I was walking down the street with a friend, window-shopping when I saw a store dedicated to ravioli. Yes, a ravioli store.

It’s like a dream come true–for someone who eats eggs and cheese. And that sure ain’t me. My momentary excitement faded as I realized the inevitable–no ravioli for j-dub! Until, walking by, a tiny little sign in the corner of the window caught my eye: “We have vegan ravioli.”

I don’t think I’ve seen, before or since, four such beautiful words.

I walked in, barely daring to dream, thinking it must be a mistake, they’ll be sold out, somehow my dream of vegan ravioli will go unfulfilled. What I found, instead, was a lovely Italian man who makes three, count ‘em, THREE! types of vegan ravioli. So left a happy girl, with bag each of butternut squash and spinach ravioli (the mushroom would have to wait).

Since the dough is eggless, it’s a little chewier, not quite as smooth as traditional ravioli, but you will get no complaints from me! The fillings are wonderful, and I can again eat ravioli!

My usual saucing method is a simple garlic-olive oil mix that lets the ravioli shine through.

This time, though, I wanted something with a little more punch, so I made a quick noochy sauce: nutritional yeast, dijon mustard, garlic, olive oil, lemon juice, salt and pepper. This topped my beloved ravioli, as well as sautéed tofu, red peppers and wilted spinach. It was a lovely, lovely meal. And I can’t wait to go home for Christmas break–I’m going to stock up on ravioli!

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