Homemade Ravioli and Peanut Butter Cookies

Okay so I managed to get away from having to see curling tonight and had the day to myself and felt like cooking. It has probably been over 3 years since I had ravioli last since I have never been able to find vegan ones in the store and my last attempt to make pasta years ago failed miserably. These turned out beautiful. The dough was so easy to work with and in all made about 80 pieces. Of course it really helped with the little plastic cutters I bought from Value Village on 50% day. They were a little time consuming though. Took me over an hour to make all of them. I would definitely make these again. I used this recipe for the dough from Bryanna Grogan Clark. It is super basic, white flour, water, salt and olive oil. I stuffed a few with some Sheese and the rest with this recipe.

Ravioli Stuffing
1 1/2 veggie sausage (that I made in one of my previous posts) ground up in the blender
1 small onion, finely minced,
1 1/4 cup water
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp sage
1/2 tsp basil
1 tbsp veg beef bouillon
1 tbsp olive oil

Saute onions in olive oil for a few minutes. Add the rest of the ingredients and simmer for about 15 minutes or until all mostly all of the broth has evaporated. Let cool before stuffing your ravioli.


Dinner was homemade ravioli, basic pasta sauce, salad and a few slices of homemade bread. It was delish. The Sheese ones tasted great and the "meaty" ones were nice as well.

I had also been craving peanut butter cookies for a while now and decided to whip these up since I bought a huge jar of Organic Peanut Butter at Costco last week. They were sweet and peanut buttery. I took the recipe from Vegan with a Vengeance.