Monday, March 15, 2010

Vegan Sausage and Ricotta Ravioli


For breakfast a few days ago, I made a huge batch of the vegan sausage that is featured in Vegan Brunch and a part of the recipe for Tempeh Sausage Pastry Puffs. There was a ton leftover and I also had leftover tofu ricotta in my freezer that I wanted out. So, I made homemade pasta, rolled out into ravioli sheets and stuffed with the two. It was served with a basic tomato sauce (a can of tomato sauce and diced tomatoes, a splash of red wine, oregano, and other seasonings, salt and pepper) and blanched green beans. We also bought a half loaf of Ciabatta bread from the Naschmarkt that lasted about 20 minutes!

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