Sunday, July 10, 2011

Spinach Ravioli, Arugula Salad with Crutons and Tomatoes

Dinner 7/10

Spinach Ravioli

Arugula Salad with Crutons

Once we opened the wonton/dumpling wrappers for the gyoza the other night, we needed to find a way to use the rest of the package -- and ravioli fit the bill.

The ravioli were filled with a tofu ricotta (extra firm tofu, crumbled, nutritional yeast, salt, pepper, nutmeg, parsley) and wilted spinach. Once folded over, they were sealed with a cornstarch slurry (1:1 cornstarch & water). Then they were boiled roughly 2 minutes in salted water until they floated to the surface. Finally, they were finished by tossing the ravioli in a warm pan of melted Earth Balance.

Accompanying the ravioli was a simple arugula salad with toasted crutons (garlic olive oil, salt, pepper, parsley, thyme, nooch) and tomatoes.

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