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Prep time
30 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
From PAOW!, a plant-based alternative standing for "People And Our World," these Ravioli Nachos offer a delicious, diverse and sustainable alternative to animal protein with flavors and textures that substantially mimic its meat-based counterparts. Try it as an appetizer or snack. —alexandradana
Ingredients
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16 ounces
10 oz PAOW!™ (Chicken Flavored) & Spinach Ravioli
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15 ounces
black beans, rinsed
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8 ounces
shredded Mexican-style taco cheese
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4 ounces
black beans
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2
jalapeño pepper, thinly sliced
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3/4 cup
chopped fresh cilantro leaves
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1/2 cup
corn starch
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1 cup
water
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GF breadcrumbs
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Guacamole (for serving)
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Hot sauce (for serving)
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Your favorite plant-based sour cream (for serving)
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Pico de gallo (for serving)
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Lime wedges (for serving)
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Oil (for frying)
Directions
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Line a sheet pan with parchment paper
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Put the corn starch in a bowl
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Get a separate bowl and add the water
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Place the breadcrumbs on a plate or in a shallow bowl
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Dip each ravioli into the cornstarch, then water, and roll into the breadcrumbs. Repeat the process with all of the ravioli. Place the ravioli in a single layer on the sheet pan.
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Preheat oven to 350°F.
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Heat 3 inches of oil in a deep pot to 350 degrees
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Add 6-8 ravioli to the pan, and fry for 3-4 minutes or until browned all over
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Repeat the process with the remaining ravioli
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Put ravioli on a sheet tray and top it with the Mexican style cheese and black beans
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Bake an oven for 10 minutes or until cheese is melted
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Remove from oven And garnish with pico de gallo, sour cream, guacamole, hot sauce, and lime wedges
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