Ingredients:

1 bunch Swiss chard, stems removed

10 ounces firm tofu, drained

1/4 cup almond milk

Zest of 1 orange

Zest of 1 lemon

1 tablespoon freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

1 teaspoon cornstarch

1 teaspoon granulated sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

40 vegan wonton wrappers

4 to 6 teaspoons olive oil

16 to 24 fresh basil leaves

Store-bought vegan marinara sauce

 

Directions:

Place chard in a large pot with about 1 inch of water. Turn heat to high and bring water to a boil. Reduce heat to low, cover pan and steam chard until completely wilted, about 5 minutes. Transfer to a colander to drain. When cool enough to handle, using hands, squeeze out all liquid. Finely dice chard and set aside. In a large bowl, mash together tofu and almond milk. In a small bowl, whisk together orange juice, lemon juice and cornstarch. Add to tofu mixture along with chopped chard, orange and lemon zest, sugar, salt, and pepper and gently mix to incorporate.

 

Place a small bowl of water near work area. Working in batches, lay a few wonton wrappers on a clean work surface and, using fingertips, brush edges with water. Place 1 teaspoon of filling in center of each wrapper, taking care not to overfill. Fold wrapper in half, diagonally to form a half triangle. Press down to seal, pushing out any air. Transfer ravioli to prepared baking sheet and repeat until all are assembled. Place a large serving platter in oven and set oven to 200 F. Bring a large pot of salted water to a boil over medium-high heat. Gently place 8 to 12 ravioli into boiling water without overcrowding. Adjust heat to keep water at a gentle boil and cook ravioli until just tender, 6 to 10 minutes, depending on size and thickness. With a slotted spoon, transfer cooked ravioli to warmed platter and drizzle with about 1 teaspoon oil. Loosely cover and return platter to oven until all ravioli are cooked.

 

To serve, arrange a few ravioli on a plate and top with marinara sauce and 2 or 3 torn fresh basil leaves.

 

Tip: Ravioli can be made ahead and frozen for up to 2 weeks. Freeze in a single layer on parchment-lined baking sheet. Store in layers divided with parchment paper in an airtight container. Add 1 to 2 minutes cooking time for frozen ravioli. 

 

Serves 8