Where’s the “Meat” Ravioli?

Although there are plenty of vegan ravioli options abound, most of the fillings are vegetable or tofu-based “ricotta.” In fact, in my almost 20 years of being an informed vegan, I have never seen vegan “meat” ravioli–either on a restaurant’s menu or at the store.

That’s not to say the vegan ravioli options available are not varied. Rising Moon, my go-to frozen ravioli available at my local Wild by Nature, has three satisfying certified vegan flavors: Spinach Florentine, Butternut Squash, Garlic & Roasted Veggies. Soyboy, also frozen and which I like less than Rising Moon though I like their plumpness, has tofu filled ravioli in either tomato pasta, spinach pasta, or durum pasta. New to the scene, Maryland-based La Pasta has expanded their pasta line into the vegan market with Artichoke & Spinach, Vegan Cheese (with a blend of vegan ricotta and mozzarella) with or without spinach, and Mushroom varieties. [I’ve yet to try them. Check out this review from the Veracious Vegan for the scoop!] And closet to “meat” ravioli, I suppose, is La Bella Pasta in Kingston, New York. They have a Chic Pea ravioli that I’ll have to drive upstate for soon. See–plenty of options! But, again, mostly vegetable or tofu-based. High-end Manhattan vegan eatery Candle 79 even makes a frozen tofu spinach ravioli meal.

For taste and nostalgic reasons, I need a meaty vegan ravioli to eat with Victoria Vegan‘s sauces. And I elect Field Roast, who has been expanding its market greatly these days… with its amazing Chao cheese line, breakfast links, hand-formed burger patties joining its wheat meat family of products. Why not get that good stuff inside some ravioli. Let me show you how:

Start with Field Roast Italian Sausage Links.Boil them and then throw them into a food processor, adding a little bit of olive oil and nutritional yeast.

Make vegan pasta dough. 1:1 cup ratio of semolina flour to all purpose flour, salt, water, and olive oil. Voila!

Spread the dough on a floured surface and thoughtfully dole half a teaspoon of the meaty stuff, attending to spacial requirements for folding dough… or spread another layer of dough to place on top.

Seal the ravioli pressing dough together, then use a fork to seal the deal.

Boil them. They barely need two minutes in rapidly boiling water.

Eat some vegan meat ravioli, finally.