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Tofu Ricotta Vegan Ravioli with Mushrooms

Emilie Eats
  • 60 minutes
  • Serves 4

INGREDIENTS

1 tsp

Basil, dried

8 oz

Crimini or button mushrooms

2

Garlic cloves

1/2 tsp

Garlic powder

1/4 tsp

Onion powder

1

Parsley

2 cups

Spinach

1/2 14 ounce package

Tofu, extra-firm

1/4 cup

Hummus, plain

1 tbsp

Lemon juice

2 cups

All-purpose flour

1/4 tsp

Black pepper

1/4 cup

Nutritional yeast

1 tsp

Salt

4 tbsp

Pompeian robust extra virgin olive oil

11/16 cup

Water