Now that it’s Entrée week in our Spring to Life Contest, we’re going to share some recipe inspiration with you. This delicious Italian style entrée by Carly S was one of the winners in the contest last year, and you can see from the recipe below why this showstopper of a dish left our judges so impressed.
Impress your own guests or dinner date with these handmade raviolis stuffed with baby spinach, hazelnuts, shallots & garlic, served with creamy basil infused cream sauce and a crispy gremolata of chanterelle mushrooms, fresh parsley and breadcrumbs. Garnish with fresh basil and toasted hazelnuts for the perfect gourmet finish.
2 tbsp. extra virgin olive oil
1 shallot, minced
3 garlic cloves, minced
5 ounces baby spinach
1 tsp. sea salt
1/2 tsp. black pepper
1/8 tsp. ground nutmeg
1/4 cup panko breadcrumbs
1/4 cup vegan mozzarella like Daiya
4 tbsp. chopped, toasted hazelnuts, divided
4 large basil leaves, chiffonade
30 vegan wonton wrappers
For the cream sauce:
2 cups soy milk (Unsweetened)
1/2 cup packed basil leaves, whole
2 tbsp. Earth Balance® Buttery Spread
3 tbsp. All Purpose flour
1/2 tsp. sea salt
1/4 tsp. black pepper
For the chanterelles:
1 tbsp. Earth Balance® Buttery Spread
2 tbsp. extra virgin olive oil
1/2 cup chopped chanterelles
1/4 tsp. sea salt
1/2 cup panko breadcrumbs
2 tbsp. minced, fresh parsley
For the basil infused oil:
1/2 cup packed fresh basil leaves
1/2 cup extra virgin olive oil
1 pinch red pepper flakes
Sea salt and black pepper to taste
First assemble the ravioli:
In a sauté pan heat the oil and shallots over medium heat until soft and translucent. Add garlic and toast, 1 minute. Add 5 oz. spinach and toss to cook down. Season with salt, pepper and nutmeg. Cook until spinach has completely cooked down then remove from heat.
Combine the spinach mixture with 1/4 cup panko, vegan cheese and 3 tbl. hazelnuts and combine.
Lay 15 wonton wrappers down, moisten the edges with water and spoon mixture in the center. Top with another wrapper and moisten again to secure seal. Bring a pot of salted water to a boil and cook ravioli in batches, 3 minutes each or until the pasta is cooked through. Garnish with remaining 1 tbl. hazelnuts and chopped fresh basil.
To make basil cream sauce:
Bring the soy milk just to a boil. Remove from heat and add 1/2 cup basil leaves and cover. Let steep for 10 minutes then remove and discard basil leaves. In a small bowl, melt the 2 tbsp. of Earth Balance® Buttery Spread and whisk in flour to a paste. Bring the soy milk back to a simmer and add the roux. Whisk until smooth and thick, season with salt and pepper.
In a large sauté pan, melt the 1 tbsp. of Earth Balance® Buttery Spread and oil. Add the chanterelles and sauté over medium high heat until the edges are crisp and brown, 5-7 minutes. Add the salt and breadcrumbs and cook until the breadcrumbs are toasted and golden brown. Remove from heat and stir in parsley. Taste and adjust seasonings.
For the basil-infused oil:
Combine all of the ingredients in a small blender and puree until completely smooth. Taste and adjust seasonings if necessary.
Top the ravioli with basil cream sauce, gremolata and basil oil for a lovely presentation!
Now it’s time to bring out your own best vegan entrees recipes, snap some appetizing photos and then enter them in our Spring to Life Contest! You could win a weekend trip for two to San Francisco, a stay at the centrally located, eco-friendly Orchard Garden Hotel, five-course dinner at Millennium (one of the world’s finest vegan restaurants), $1,000 in spending cash and more! Entrées being accepting from now through this Sunday, April 29th, so don’t miss your chance to win! Click here for all the details…
What’s the fanciest dish you’ve ever cooked? Tell us about in the comments below and we’ll pick one of you to win FREE Earth Balance® coupons!