Dinner Ideas

ZucChini Ravioli

1-2 jars of favorite red sauce
1 container Kite Hill Vegan Ricotta cheese
1/2 tsp Onion Powder
1 tsp minced garlic
1/2 tsp Salt & Pepper or to taste
2 handfuls spinach, lightly sauteed
1/4 cup Vegan Parmesan
Vegan Mozzarella cheese, slices or shredded (optional)
Fresh Basil
1-2 handfuls Cherry Tomatoes

Use mandolin to slice zucchini into thin strips, 2 per ravioli. Mix ricotta spinach spices, garlic and parmesan together. Put a med sized blob of mixture in the middle of each ravioli and fold into a ravioli pillow. Olive oil bottom of pan lightly. Put half of the sauce in the baking pan. Layer your raviolis into pan, cover with other half of sauce, sprinkle with fresh basil and cherry tomatoes and cover with mozzarella cheese if you like. Bake at 425 degrees for 20 - 30 minutes. Serve with a beautiful light butter lettuce salad and some toasted baguette. Enjoy!