I Own the Rain God

My dog is the rain god. Yes, that’s right, my 15-pound Chihuahua mix is the official rain god. When she wiggles around, chases her tail, and finishes with a satisfied lick, the sun shines. When she neglects to do her little dance, the winds howl and the raindrops splash down on our roof.

 

Okay, so maybe I need to check into the whole causation vs. correlation thing…  

 

 

But still, all of the rain triggered my craving for warm comfort food. Filled pasta and a flavorful tomato sauce fit the bill, and after my dumpling success, I decided to make ravioli with some of the remaining wonton wrappers.

 

Half an hour later, I plated the hot homemade meal, and as our puppy dog wagged her tail under the table, the pouring rain slowed to a sprinkle. Hmm…

 

 

Meaty Vegetarian Ravioli

serves 2

You can easily make double or triple the amount and freeze the leftovers! Put the uncooked ravioli on a baking sheet lined with parchment paper, and place in the freezer for 2-4 hours before transferring to a (labeled!) Ziploc bag. Add 1 minute boiling time for frozen ravioli.

4 oz. beef soy crumbles (such as Gimmie Lean Beef)

¼ c. yellow onion, diced

1 clove garlic, minced

10 round wonton wrappers

small bowl of water

½ c. tomato pasta sauce

1. In a large skillet coated with nonstick cooking spray, sauté the onions for 4-6 min or until translucent. Add the garlic, and cook for 30 sec. Add the soy crumbles and cook another 3-5 min, stirring occasionally, or until the soy crumbles begin to brown.
2. Working with one wrapper at a time, place a spoonful of the “meat” mixture on the upper half of the circle, leaving a small border. Dip your finger into the bowl of water, and wet the entire circumference of the wonton wrapper. Fold the circle in half, and press the edges together between your thumb and forefinger to seal. Repeat with the remaining wrappers and “meat.”
3. Bring a pot of water to boil. Add the ravioli and cook for 3 min. While the pasta cooks, heat the pasta sauce in the microwave or on the stove. Drain the pasta, place 5 ravioli on each plate, and top with half of the sauce.

 

 

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