Ravioli

Dick Allgire, Health Reporter

POSTED: 2:50 pm HST November 6, 2007

Ingredients:

2 TBS olive oil

1 package Won Ton Pi (available in refrigerated noodle section at supermarkets)

1/3 roll (about 3 / 4 cup) Gimme Lean Sausage Style (in fridge section of Down To Earth)

4-6 crimini mushrooms, sliced

1/2 small onion, diced

1/3 package soft tofu

4 TBS Vegan soy parmesan cheese (in the fridge section Down To Earth)

salt and pepper

2 TBS fresh Italian Parsley

1/2 jar your favorite Spaghetti sauce (I used plain tomato/basil)

4 TBS Earth Balance Buttery Sticks (non transfat margarine found in fridge section Down To Earth)

Instructions:

Heat oil in a large nonstick pan. Saute the onions and Gimme Lean veggie sausage, with the mushrooms. Cook until the onions are soft, the veggie sausage is browned, and onions are cooked.

Place the veggie sausage, onions, and mushrooms - in a food processor. Add the tofu. Add the fresh parsley and 2 TBS soy parmesan "cheese." Pulse until well combined, but not too smooth. (When we taped this my mix was a bit dry so I added 2 TBS of olive oil.) If you don’t have a food processor you can mix this by hand in a large bowl.

Lay out the Won Ton wrappers and place about a teaspoon of the blended mix in the middle of each wrapper. Wet your finger and wet the outside edge of the Won Ton wrapper. Fold over into a triangle and crimp it close with the edge of a fork.

Cook the ravioli about 6–8 at a time in a large pot of boiling salted water. They take about 2 minutes and are done when they float. Remove and drain.

Fry the ravioli briefly in the buttery sticks margarine in a non stick pan. Add the tomato sauce and heat through. Sprinkle with soy parmesan, and garnish with fresh marjoram.

Enjoy