Porcini Wonton Ravioli | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Porcini Wonton Ravioli

Filling:
1/2 ounce dried porcini mushrooms
8 ounces firm tofu
1 clove garlic
1 tablespoon fresh basil
1 teaspoon nutritional yeast
1/2 teaspoon salt (or to taste)

Sauce:
1 onion, chopped
4 cloves garlic, chopped
1 28-ounce can whole tomatoes
1 teaspoon basil
salt and pepper, to taste

20-24 wonton wrappers

Filling:

Put the dried mushrooms into a bowl and cover with hot water. Soak for about 30 minutes, or until completely rehydrated. Drain (reserve liquid for another use) and put the mushrooms into the food processor. Pulse to chop. Add the remaining filling ingredients to the processor and puree until smooth.

Sauce:

Spray a medium-sized sauce pan with olive oil, and heat. Add onion and sauté until translucent. Add garlic and cook for another 2 minutes. Add the tomatoes and their juice and break the tomatoes apart using the edge of a spoon. Add remaining sauce ingredients, except salt and pepper, and simmer for 15 minutes. Then, transfer sauce to blender and pulse until it's a consistent, coarse texture. Return to the pan and add salt and pepper to taste. Keep warm.

Making the ravioli:

Put a large pot of water on to boil. Dust a cookie sheet with cornstarch and have it ready.

Take two wonton wrappers and brush one side of each with a little water.

Brush wonton skins with water

Put about one tablespoon of filling onto one of the wrappers (on the moistened side) and cover with the other one, moistened sides together.

Tablespoon of filling in center

Press out any air around the filling and press the edges closed. Seal the edges by pressing with a fork all around the outside of the wonton.

Seal edges with fork

Place each filled ravioli on the cookie sheet and cover with a tea towel or plastic wrap. When all of the ravioli are filled, they may be kept covered in the refrigerator until you're ready to cook them.

Cooking the ravioli:

When the water has reached a boil, turn down the heat enough to maintain a very gentle boil. Add half of the ravioli and cook until they bob up to the top of the water, about 5 minutes. Use a slotted spoon to remove them to a dish and cover. Cook the remaining ravioli. Serve 2 to 3 to a plate, topped with tomato sauce.

Makes 4 servings, 10-12 ravioli. Per serving: 149 Calories (kcal); 3g Total Fat; (15% calories from fat); 8g Protein; 27g Carbohydrate; 0mg Cholesterol; 604mg Sodium; 4g Fiber. Weight Watchers Flex Points:2.