cheese Ravioli - plant based

1⁄2 cup onion, finely minced and sauté
2 garlic cloves, minced and sauté
1⁄2 cup Parmesan cheese, finely grated
1⁄2 cup Romano cheese, finely grated
1 cup mozzarella cheese

Salt and freshly ground black pepper, to taste

Red chili flakes (optional)
64 Wonton wrappers

Cashew Ricotta Cheese

2 cups raw cashews 

3/4 cup water

1 juice of lemon

2 garlic cloves

1/2 tsp salt

Cover the cashews in water and boil for 10-15 minutes. Drain and rinse, transfer them to a food processor and puree. 

Blend the cashews with the water, lemon, garlic and salt until smooth and creamy.

Transfer the ricotta to a bowl and chill for at least a few hours, or use the next day.

To make the filling: Add all cheeses in a large bowl with minced onion and garlic. 

Lay out bottom layers of wonton wraps and put a 1⁄8 cup of the filling mixture in the middle of the wrap. Take a brush and outline all four corners of the wrap with the water and then add another square of wonton wrapper on the top and pinch all sides so that the filling doesn’t come out. Use a steamer for 8-10 minutes OR In a large pot, add some water to boil; put a cooling rack on top of the pot, spray with non-stick cooking spray; add your ravioli’s and cover with a pot lid. Let the ravioli’s steam for 8-10 minutes. Serve with infused oil (with garlic, or herb), or your favorite marinara or Alfredo sauce. Enjoy!! 

Makes about 32 ravioli’s. You can freeze these, 3 half stacked at a time. Make sure they are flat in a freezer bag while freezing.

**Modifications - 1 cup of blanched spinach can be added to the cheese mixture. Sauté asparagus or mushrooms can be added on top. Dairy can be substituted for plant based cheeses, and follow the rest of the ingredients and measurements. 

***All or most of the ingredients are organic***