Preparation time: 20 min
500 g ravioli with asparagus filling (or any other filling of your choice)
For the sauce
100 ml soy cream
3 cloves of garlic
2 tbs nutritional yeast
1 tsp miso paste
1 tbs vegan parmesan
50 g plant-based cheese
pinch of nutmeg
*1-3 tbs soy milk (or oat milk)
Take a large pot and boil some water then cook the ravioli according to the manufacturer's instructions.
In the meantime, squeeze the garlic through the garlic press and quickly saute it with a little bit of oil or water (to get a nice fragrance). Add soy cream, nutritional yeast, parmesan, cheese, salt, pepper, and nutmeg, and mix everything well. Remove from the heat.
In a small cup, dissolve the miso paste with 2 teaspoons of water and mix it with the sauce.
Drain the cooked ravioli and add them to the sauce.
*If the sauce is too thick, thin it with 1-3 teaspoons of soy milk.
Serve the cheesy ravioli with some salad and garnish them with finely chopped spring onion.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.