Filled with bright and zesty flavors, buttery undertones, and finished with the comfort of carb-y goodness, this Vegan Chick'n Piccata Ravioli makes for an easy, yet elegant meal that is sure to amaze you time and time again!
Ingredients
Ravioli Filling
1 TBS + 2 tsp avocado oil, divded
10 oz vegan chick'n
8 oz firm or extra firm tofu
¼ cup vegan parmesan cheese or nutritional yeast
2 tsp apple cider vinegar
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp red pepper flakes
¼ tsp Kosher salt and black pepper
40-50 wonton wrappers
Sauce
6 TBS vegan butter
3 TBS avocado oil
1 large shallot, diced
6 cloves garlic, minced
3 TBS all purpose flour
2 cups prepared vegan chicken or vegetable broth
½ tsp salt and pepper
¼ cup fresh lemon juice
For Serving
8 oz sautéed mushrooms, optional
1 pint sautéed cherry tomatoes, optional
⅓ cup drained and rinsed capers
Fresh parsley, chopped finely
Lemon wedges
Instructions
Ravioli Filling
In a pan on medium heat, add 2 teaspoons of avocado oil. Once the oil is hot, add vegan chick'n. Using the back of a wooden spoon, chop the chick’n into bite-size pieces and sauté until the edges are golden brown and a bit crispy. Remove and place in a large bowl.
In a food processor or blender, add tofu, vegan parmesan, 1 tablespoon oil, apple cider vinegar, Italian seasoning, garlic powder, red pepper flakes, salt, and pepper. Pulse until completely
smooth.
Mix the ricotta with the vegan chick’n pieces and toss to combine thoroughly.
Make the raviolis. Place a few wonton wrappers on a clean surface area. Top each with one tablespoon of the chick’n and ricotta mixture. Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers until all of the chick’n and ricotta stuffing is gone. You should have between 20-25 raviolis.
Bring a large pot of salted water to boil. Cook the raviolis in small batches for about one minute, or until they float to the top and the wrapper is tender. Remove from water with a slotted spoon. Repeat until all the raviolis are cooked. Set aside on a parchment paper lined tray
Sauce
Melt butter and oil in a saucepan on medium heat
Add shallots and garlic. Cook, stirring often, until fragrant, about 5-7 minutes.
Add flour, and whisk combine, making sure there are no clumps. Cook an additional 1-2 minutes.
Slowly add in the stock and simmer to reduce the sauce.
Reduce heat to low, cover, and simmer for another 10 minutes. Add salt, pepper, and fresh lemon juice. Taste and adjust seasonings. Off the heat, gently toss cooked raviolis with hot sauce.
Serve with sautéed mushrooms and cherry tomatoes (optional), rinsed capers, fresh parsley, and additional lemon wedges.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-chickn-piccata-ravioli/