Roasted Mushroom Ravioli - Vegan

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* Exported from MasterCook *

 

Roasted Mushroom Ravioli - Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Pasta Ravioli

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

6 oz Gimme Lean Sausage Flavor (or other veggie

sausage -- ground fine)

1/2 tsp garlic granules

1/2 tsp oregano -- crushed

Ravioli wrappers -- or Won Ton or Gyoza

wrappers

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 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.

 

Source:

" Deborah for recipes.vegsource.com "

S(Formatted by Chupa):

" 10.22.04 "

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Per Serving (excluding unknown items): 575 Calories; 59g Fat (89.8%

calories from fat); 5g Protein; 11g Carbohydrate; 3g Dietary Fiber;

0mg Cholesterol; 1075mg Sodium. Exchanges: 0 Grain(Starch); 2

Vegetable; 11 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0