Submitted by Michele Kusma
This vegetarian, plant-based recipe is a beautiful dish to serve to guests but is easy enough to make any day. Hearty, seasoned black beans are the filling for the ravioli which is complemented by creamy tomato basil sauce. With just a few simple ingredients, you can enjoy this meal in minutes.
15-ounce can plain black beans, rinsed and drained
1/2 teaspoon garlic powder
1 and 1/4 teaspoons salt, divided
1 cup freshly grated Parmesan cheese, divided
1 large egg
1 tablespoon + 1/2 cup heavy cream, divided
32 refrigerated 3 inch x 3 inch wonton wrappers
22 ounces tomato sauce
3 tablespoons fresh chopped basil, divided
In a large pot, bring 2 quarts water and 1 teaspoon salt to a slow boil over medium-high heat.
While water is heating, put the rinsed and drained black beans, garlic powder, 1/4 teaspoon salt, 1/2 cup Parmesan cheese, egg, and 1 tablespoon heavy cream into the bowl of a food processor. Process until smooth, about 1 minute.
On wax paper, lay out 16 wonton wrappers. Place 1 tablespoon of bean filling in the middle of each wrapper. Using a pastry brush, or your fingers, brush a little water around all four edges of each wrapper. Place another wrapper over the top of the filling and press the edges of the top and bottom wrappers together to seal. Gently press around the filling to remove any air bubbles. Carefully, press the tines of a fork into the sealed edges of the wonton wrappers to seal them tighter.
Place the tomato sauce and 1/2 cup heavy cream in a medium saucepan over medium-high heat and stir. Simmer the sauce until it thickens to your desired consistency, stirring occasionally. Add 1 tablespoon chopped basil and simmer one additional minute. Cover and keep warm.
Place the ravioli in the slowly boiling water and cook until tender, about 3-5 minutes. Drain.
Serve ravioli with sauce, additional grated Parmesan cheese, and additional chopped basil, to taste.
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