Name: Mushroom ricotta ravioli with vegan bolognese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 80 g cheese ravioli; 2 oz textured vegetable protein; 1/2 cup hot water; 3 oz cremini mushrooms, finely chopped; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1/3 cup marinara sauce; 8 olive oil cooking sprays; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp italian seasoning

Nutrition

Per serving

494 calories

Protein: 42g; 33% of calories
Carbs: 70g; 55% of calories
Fat: 7g; 12% of calories

Instructions

Prep 15 min · Cook 10 min

In a small bowl, stir together the textured vegetable protein and hot water. Let stand for 10 minutes to rehydrate.
Fill a large pot with water and half the salt, then bring to a boil. Meanwhile, coat a 12-inch skillet with cooking spray over medium heat. Add the mushrooms and onion. Cook for 6 to 8 minutes until the liquid from the mushrooms has evaporated and the onions are soft.
Stir the garlic, Italian seasoning, black pepper, and the remaining salt into the skillet. Cook for 1 minute until fragrant. Add the rehydrated protein and marinara sauce. Simmer for 5 minutes to combine.
Drop the ravioli into the boiling water. Cook for 4 minutes until they float and are tender. Drain the pasta, reserving two tablespoons of the cooking water.
Transfer the ravioli to the skillet with the bolognese. Add the reserved pasta water and toss gently to coat.

Nutrition

Ingredients

Instructions

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