Who needs store-bought when you can easily make your own stuffed pasta? The time-saving trick is to use green lentil lasagna sheets instead of mixing and rolling out homemade dough. A dreamy combination of spinach, artichoke and vegan cheeses create a filling that’s so creamy you won’t even notice it’s dairy free.
Vegan Spinach & Artichoke Ravioli
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 553 kcal
Ingredients
Filling
- 1 cup Native Forest Artichoke Hearts
- 3 cups spinach
- 1/4 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. ground black pepper
- 1/4 cup cashew cheese
- 2 Tbsp. vegan Parmesan cheese
- 1/4 cup basil
- 4 Tbsp. pine nuts
Instructions
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Preheat oven to 375 degrees F. Bring pot of water to boil.
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Boil lasagna sheets 18 minutes, stirring occasionally to prevent sticking. Rinse with cool water; cut each sheet in half.
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In food processor, pulse together filling ingredients until well combined.
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On baking tray, spread half the pasta sauce.
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In center of each lasagna sheet, drop spoonful of filling. Close lasagna sheets; press edges to seal.
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Arrange raviolis in sauce on baking tray. Sprinkle over nutritional yeast.
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Bake 10 to 15 minutes.
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Serve with additional pasta sauce.
Recipe Notes
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Nutrition Facts
Vegan Spinach & Artichoke Ravioli
Amount Per Serving
Calories 553
Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Saturated Fat 1.05g5%
Sodium 1244.2mg52%
Potassium 822.95mg24%
Carbohydrates 51.45g17%
Fiber 5.35g21%
Sugar 8.18g9%
Protein 17.69g35%
Vitamin A 3425.05IU69%
Vitamin C 28.99mg35%
Calcium 57.03mg6%
Iron 3.53mg20%
* Percent Daily Values are based on a 2000 calorie diet.