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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Ravioli Without Borders   
    Categories: Pasta   
         Yield: 4 Servings   
       
         1 tb Olive oil -OR-   
       1/4 c  Water   
         3 cl Garlic; minced   
       1/4 c  Onion; minced   
         8 oz Fresh cremini mushrooms;   
              - finely chopped   
         8 oz Firm tofu;   
              - drained & crumbled   
         2 tb Nutritional yeast   
       1/2 lg Red bell pepper; roasted;   
              - finely chopped   
         2    Sun-dried tomatoes;   
              - oil-packed or rehydrated,   
              - minced   
       1/2 ts Salt   
       1/4 ts Black pepper; freshly ground   
        24    Vegan wonton wrappers;   
              - thawed -OR-   
         6    Lasagna oodles   
        24    Baby spinach leaves; lightly   
              - steamed & kept warm   
         1 c  Marinara sauce;   
              - your favorite, warmed   
       1/4 c  Basil pesto   
       1/4 c  Black olive tapenade   
              Whole fresh basil leaves;   
              - for garnish -OR-   
              Fresh parsley;   
              - minced, for garnish   
       
     This recipe is inspired by "open" ravioli, in which the pasta and   
     stuffing are layered rather than sealed shut. Taking it a step   
     further, these borderless ravioli use ingredients that traverse the   
     globe.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the garlic, onions, and mushrooms. Cook, stirring, until softened,   
     about 5 minutes. Stir in the tofu, nutritional yeast, roasted pepper,   
     sun dried tomatoes, salt, and pepper. Continue cooking until all of   
     the liquid evaporates, then reduce the heat to low and keep warm.   
        
     Bring a large pot of salted water to a gentle boil over high heat.   
     Working in batches, cook the wonton wrappers until they rise to the   
     surface and are tender. Using a slitted spoon, transfer the cooked   
     wonton wrappers to a dry kitchen towel to drain.   
        
     To serve, spread a small amount of marinara sauce on each of 4   
     plates, then arrange 3 wonton wrappers on top of the sauce on each   
     plate in a spoke-like fashion. Top each wrapper with 2 spinach   
     leaves. Top the spinach with a spoonful of the warm filling mixture   
     and top the filling with the remaining wonton wrappers. Place a   
     spoonful of the pesto on one of the assembled ravioli on each plate,   
     a spoonful of the tapenade on another of the ravioli on each plate,   
     and a spoonful of the marinara on the remaining ravioli on each   
     plate. Garnish with the basil and serve hot.   
        
     For a quicker version, top off all of the ravioli with your favorite   
     marinara sauce.   
        
     Note:   
        
     You can substitute lasagna noodles for the wonton wrappers. Just   
     soften 6 noodles in hot water until pliable, then cut each into 4   
     squares.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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