Cannellini & Tarragon Ravioli
Source: New Vegetarian Cuisine
Authors: Linda Rosensweig
Servings: 4
Type: Vegan

8 oz firm tofu, well drained and
squeezed dry between paper towels 1 cup canned cannellini beans,
rinsed and drained 2 tbsps lemon juice
1/2 tsp dried tarragon
1/4 tsp dried thyme
1/8 tsp freshly ground black pepper
1-1/2 tsps low-sodium soy sauce, divided
1/4 cup plum sauce
1 tbsp Dijon mustard
1 tsp hoisin sauce
24 wonton skins (3" x 3")
1-1/2 tbsps canola oil, divided

  1. In a food processor, combine the tofu, beans, lemon juice, tarragon, thyme, pepper and 1/2 teaspoon of the soy sauce. Process until smooth; set aside.

  2. In a small bowl, combine the plum sauce, mustard, hoisin sauce and the remaining 1 teaspoon soy sauce; set aside.

  3. Lay 1 of the wonton skins on the counter in front of you. Using a pastry brush, wet the edges with cold water. Place 2 teaspoons of the tofu filling on hte bottom half of the wonton. Fold the top half over the filling. Using a wonton crimper or the times of a fork, press the edges together to seal; set aside. Repeat with the remaining wontons and filling.

  4. In a large no-stick frying pan over medium heat, warm 1 tablespoon of oil. Working in batches, brown the ravioli or 2 to 3 minutes per side, or until golden. Ad more of the remaining 1/2 tablespoon of oil, as needed.

  5. Serve with the plum sauce mixture.

MY NOTES: I line up about 8 or 10 of the wonton wrappers at a time and put the filling in the middle, then I wet the edges of each of them and crimp them. It makes it go a little faster. Also, watch them closely in the pan, they can expand or form a wonton "bubble" that if it breaks or pops gets filling in the oil. That causes the oil to splatter, and you'll have to wipe the pan and start with clean oil again.

Per serving:
350 calories, 11.7 g fat (29% of calories), 4.3 g dietary fiber, 0 mg cholesterol, 846 mg sodium

New Vegetarian Cuisine:
250 Low-Fat Recipes for Superior Health

by Linda Rosensweig
ISBN: 0875963145

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