Air Fryer Crispy Ravioli

This dish was inspired by Eating Well. Use fresh pasta for this recipe. I swapped out Italian Seasoning for herbs de Provence.

  • cooking spray
  • 1 c panko breadcrumbs
  • ¼ c grated Parmesan cheese
  • ½ tsp Italian seasoning or herbs de Provence
  • 1 large egg
  • 1 tbsp water
  • 1 fresh ravioli
  • 2 cups low-sodium marinara sauce

Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.

Combine breadcrumbs, Parmesan and Italian seasoning in a shallow dish. Whisk egg and water in a separate shallow dish. Dip ravioli in the egg, letting excess drip off, then coat in the breadcrumb mixture, pressing to adhere. Place on the wire rack. Lightly coat the ravioli with cooking spray.

Bake the ravioli until golden brown and crispy, about 15 minutes.

Serve the ravioli with the sauce and more Parmesan, if desired.

Serves 4 -6

Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

  • Cheese Sauce
    • 1 c raw macadamia nuts, soaked for 8 hours
      3/4 c water
      3 tbsp lemon juice
      1/4 c nutritional yeast
      1/2 tsp salt
      1 tsp smoked paprika
      1/4 tsp mustard powder
      1 clove garlic
      Pepper

    Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

    Mac & Cheese:

    • 1 package zita miracle Noodles, rinsed
    • 2 tsp avocado oil
    • 6 oz mushrooms, chopped
    • 1/2 c cheese sauce
    • 1 bag baby spinach
    • Nutritional yeast
    • Truffle oil to drizzle

    In a medium pan heat oil and sauté the mushrooms until brown.

    Add noodles, sauce and spinach, cook stirring until spinach has melted.

    Serve with nutritional yeast sprinkled on top and truffle oil.

    Serve 2.

    Cauliflower Fettuccine Alfredo

    This dish was from Eating Well and it is amazing!!

    • ½ c breadcrumbs, toasted
    • 1 tbsp chopped fresh parsley
    • ½ tsp grated lemon zest
    • 4 c cauliflower florets (1 small head)
    • 1 c raw cashews
    • 8 oz fettuccine
    • 4 c lightly packed thinly sliced kale
    • 3 tbsp lemon juice
    • 2 tbsp white miso
    • 2 tsp garlic powder
    • 2 tsp onion powder
    • ¾ tsp salt

    Bring a pot water to a boil.

    Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.

    Add cauliflower and cashews to the boiling water; cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.

    Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.

    Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

    Serves 4.

    Cauliflower Gnochi

    Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

      1 package Trader Joe’s Frozen Cauliflower Gnocci
      2 tbsp olive oil or butter
      1/2 c roasted tomatoes
      1/4 c gluten free or regular bread crumbs

    Spray a small pan with olive oil and toast the bread crumbs over medium heat.

    In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

    Serves 2.

    Mushrooms and Noodles

    This is more of combining than a recipe. I was quite surprised at the Wonder Noodles – they were quite tasty! The serving size is ridiculously small – who is going to eat 1 oz of noodles? I added TJs shelf stable roasted tomatoes, some leftover mushrooms, spinach and Daiya’s Alfredo sauce. Hey sometimes I need a night almost off!

    • 7 oz pack of Wonder Noodles, rinsed
    • 1 package Daiya Alfredo Sauce
    • 1 7 oz bag spinach
    • 4 oz sautéd mushrooms
    • 1/2 container TJs toasted tomatoes

    In a large skillet over low heat, heat the sauce, stir in the remaining ingredients stirring until heated through, about 5 minutes.

    Serves 2.

    Artichoke Dip Pasta

    This pasta dish has all the things you love about artichoke dip and it’s vegan! Of course if that’s not your jam you can use regular cream cheese.

    • 6 oz pasta
    • 3 oz vegan cream cheese
    • 1 jar marinated artichoke hearts, reserve the marinate
    • 1/4 c pickled jalapeños
    • 1 bag baby spinach

    Cook pasta according to package.

    Combine cream cheese, artichoke hearts and jalapeños in a food processor and pulse till smooth, use marinate to thin as needed. Heat over low heat, add pasta and spinach cook until spinach is wilted. Season with salt and pepper.

    Serves 4.

    Red Pesto Gnocchi

    This is the perfect weeknight dish based on pantry staples and fresh herbs! You can use cauliflower gnocchi or regular. You can add cheese or not – it’s all up to you.

    • 10 sun dried tomatoes
    • 1 clove garlic
    • 1/2 tsp crushed red pepper
    • 6 tbsp olive oil
    • 20 salt cured olives, pitted
    • 2 tsp fresh thyme
    • 1 tbsp rosemary
    • 1 package gnocchi

    Place all ingredients except gnocchi in a food processor and pulse until chunky and almost smooth.

    Cook gnocchi according to package.

    Toss with sauce and serve.

    Serve 4.