Vegan Ricotta Stuffed Eggplant and Zucchini Ravioli

2 Eggplants, sliced thin
2 large Zucchini, sliced thin

*Tofu Ricotta*
1 cup, chopped Yellow Onion
4 cloves Garlic
1 block Tofu, firm or extra firm
2 tbsp Tahini
2 Tbsp Nutritional Yeast
1 tsp Salt
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 tbsp Extra Virgin Olive Oil
2 Tbsp fresh Basil

In a skillet, saute' 1 cup onion and 4 cloves of garlic in 1 tbsp of Extra Virgin Olive Oil. Meanwhile, crumble one block of firm or extra firm tofu. Add 2 Tbsp Tahini, 2 Tbsp Nutritional Yeast, 1 Lemon's worth of juice, the fresh basil, and 1 tsp of salt; stir gently. Add in the saute'd onions and garlic and stir again. Set aside.
Slice 2 eggplants and 2 large zucchini horizontally. In each slice, take approximately 1 Tbsp of the ricotta mixture and place in the center of the slice; fold over. The amount of ricotta used may vary depending on the size of the vegetables used. After all the slices have been filled and folded, place in the skillet used for sauteing the onions and garlic. If necessary, add a little more olive oil. Cook until golden on both sides of the ravioli.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBATES0911.