Vegan Ravioli

Happy Mushroom Monday!

I recently found the amazing and versatile ingredient: wonton wrappers! Up until now, I thought these little gems only had a place in Asian cooking. But, I was completely wrong! This week’s ”Vegan Ravioli Recipe” will be one of two ways I’ll show you how to use wonton wrappers. (Stay tuned next week for another delicious way to use these wrappers!)

Last week, I showed you a quick and easy Summer dinner. This week’s recipe isn’t quite as quick and easy but is definitely just as delicious! Traditional ravioli recipes are time consuming because it not only requires time to make the filling but the noodles as well. This recipe may not be one of the quickest recipes but it is A TON quicker than traditional ravioli recipes because you don’t have to make the noodle. The wonton wrappers are a huge time-saver!

To change this recipe, the ravioli can be boiled or baked. Follow the recipe instructions below until you get to the baking step. Instead boil for 5-8 minutes or until raviolis float. This recipe freezes perfectly! You can make a double batch to eat now and freeze the other half for another dinner. Just fill the raviolis and layer ravioli in an airtight container with parchment paper between layers. I made this recipe as a dinner, but they can easily be a delicious party appetizer!  

This recipe is so savory and fresh you’ll love serving this healthier alternative to your family. Let’s get started!

Vegan Ravioli

Vegan Ravioli

Serves 4

Ingredients:

  • 1 Tablespoon olive oil (divided)
  • 1/4 cup onion (chopped)
  • 1 cup white button mushrooms (cleaned and diced)
  • 1 cup walnuts (chopped)
  • 1 1/2 cup zucchini (shredded)
  • 2 Tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • 1 Tablespoon fresh basil
  • 1 package egg-free wonton wrappers
  • Marinara sauce

Instructions:

  1. Preheat oven to 375 °F.
  2. Heat 1/2 Tablespoon oil In a large skillet, add onion and cook for 8 minutes or until starting to brown. 
  3. To cooked onions, add in mushrooms and walnuts and cook for an additional 5 minutes or until mushrooms are tender. Stir in shredded zucchini and cook for an additional 2 minutes.
  4. In a food processor, combine cooked ingredients, soy sauce, black pepper, and basil. Pulse until combined and pieces are similar sizes. **Don't over process, you still want texture to the filling.
  5. To assemble the ravioli, place 2 teaspoons filling and place in center of one wonton wrapper. Using your finger, lightly wet the edge of the wrapper with water. Place another wonton wrapper on top and gently but firmly press with a fork to crimp and seal the edges. Continue to fill each ravioli. 
  6. Place assembled ravioli on a non-stick baking sheet. Gently brush remaining olive oil on each ravioli.
  7. Bake for 10 minutes or until golden.
  8. Serve with marinara sauce.
Vegan Ravioli
Vegan Ravioli

These were a total hit with our family! The kids just loved these and I know yours will too! Comment below and let me know what you think! <3

With Health and Happiness,

Nickole