Garden Herb Ravioli with Corn, Zucchini and Tomatoes
This easy vegan entree recipe dresses up SoyBoy's Garden Herb Tofu-filled Ravioli with a light vegetable broth and lots of fresh, sauteed veggies. Hint: Cut the kernels of corn off the cob in a large mixing bowl to help keep the kernels from flying all over your work space.
- After using a knife to remove the kernels of corn from the ears of corn, snap the cobs in half, add them to a deep pot with 3 cups of vegetable broth, and bring to a simmer to give the vegetable broth a nice corn depth of flavor.
- Bring a large pot of water to a boil for the ravioli and, while that’s happening, do the rest of the knife work.
- Once done, add a good splash of olive oil to a large, heavy bottomed pan on medium to medium high heat and sauté the onion. Once the onion has softened a bit, add the zucchini and cook that along until just about tender crisp. Then add the garlic and corn, cook for a few minutes and turn the heat off.
- Keep the ravioli frozen until cooking and, once the water comes to a boil, add the two 10-ounce packages of garden herb ravioli and cook according to directions on the package.
- Once the ravioli is close to being done, drain the corn and vegetable into the sautéed vegetable mix and heat a bit. Then gently drain the ravioli through a colander in the sink, divide them into large shallow bowls and ladle the vegetables and broth over the top, finishing with sliced tomatoes as desired.
- 2 10 oz packages Soy Boy Verde Garden Herb tofu ravioli
- 4-6 ears of corn kernels removed (see procedure)
- 2-3 cups vegetable broth ( 3 cups is probably best)
- 1 medium onion peeled and thinly chopped
- 3 Tbs. olive oil as needed for sautéing vegetables
- 1 medium size zucchini quartered lengthwise (deseeded if desired) and sliced into 1⁄2-inch thick pieces
- 2 cloves garlic peeled and minced