Monday, August 17, 2015

Vegetarian silky roasted red pepper pasta (sparkles)

Kacie just made this and it looked awesome - my version for the sauce because my silken tofu expired in Feburary so I had to quickly improvise: 
7 oz ricotta 
7 oz shaved parm
2 roasted red peppers
Salt
Red wine vinegar
Nutritional yeast 
Garlic 
Olive oil 
Over:
Pasta Noodles and zucchini noodles 
Basil 
It's really awesome and I tested out some raviolis with wonton papers that I bought as a back up for ravioli day just to see. 

I would not use wonton papers again to make ravioli. I am Italian and I do not approve of this ravioli. I need that pasta taste. It also looks weird. The sauce is awesome though for ravioli so it has many uses! I will make the real raviolis next. 

I also made the zucchini chips the other day. Tasty stuff! They do burn fast! 👀Keep a watchful eye! 

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1 comment:

  1. Kacie DardenAugust 17, 2015 at 6:23 PM

    Glad you made it too! I like your sample ravioli--even if you don't approve of the won ton wrappers. I need to get a ravioli press! That looks like a weekend recipe though...

    Dude--I don't the patience to watch zucchini chips. I tried it, but I won't do it again.

    I need to up my photography game. I like your dishes and backgrounds

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