Roasted Mushroom Ravioli

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* Exported from MasterCook *

 

Roasted Mushroom Ravioli

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes Meat Analogs

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 oz fresh mushrooms -- rinsed, stems

removed (save for soup stock)

1/4 cup Bragg's Aminos or soy sauce

1/2 tsp sugar or Sucanat

1/4 cup olive oil

1/2 package Gimme Lean Sausage Flavor

1/2 tsp garlic granules

1/2 tsp oregano -- crushed

Won Ton or Gyoza wrappers (eggless)

1/4 cup cornstarch + 1/4 cup water (mix)

1 tsp oil

1/2 tsp salt

 

Mix Bragg's, sugar, and olive oil.

Marinate mushrooms in this mixture for 1 hour.

Put mushrooms into a baking pan.

Bake at 400 F for 30 minutes. They should be nicely browned.

Grind mushrooms in processor or blender.

Mix ground mushrooms with Gimme Lean, garlic, and oregano.

Make small balls of this mixture.

Put 1 ball on each won ton or gyoza wrapper.

Fold over wrapper, sealing with cornstarch paste.

Bring to boil a large pot of water with 1 tsp oil and 1/2 tsp salt.

Turn water to medium.

Drop raviolis into the water.

Cook 10 minutes, gently stirring occasionally so they don't stick together.

Don't let the water boil hard, or the raviolis might break.

Remove from water with slotted spoon.

Serve with tomato sauce or Alfredo sauce.

 

 

 

 

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NOTES : From SDA-veg-recipes