Spinach Ravioli with Creamy Tofu Ricotta
Handmade, pillowy, vegan, gluten-free spinach ravioli!
These are filled with a creamy, garlicky tofu ricotta, but you could stuff them with another favorite, too!
The filling below makes enough for two batches of ravioli, but can be halved.
I made this with frozen spinach that I packed into a measuring cup without thawing.
Reduced Fat Vegenaise works great in this ricotta filling.
I usually only cook half a batch of ravioli at one time. The other half can be stored uncovered in the fridge for a day. After a day, you can freeze it to cook later, or transfer to a covered container. Air drying in the fridge makes them easier to handle.