PAOW! “Plant-Based Chik-n Spinach Ravioli Enchilada Bake”

March 25, 2022
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Photo by PAOW!
  • Prep time 20 minutes
  • Cook time 30 minutes
  • Serves 6
Author Notes

From PAOW!, a plant-based alternative standing for "People And Our World," this ravioli enchilada bake offers a delicious, diverse and sustainable alternative to animal protein with flavors and textures that substantially mimic its meat-based counterparts. Try it for lunch or dinner to satisfy your cravings. Check out more of PAOW!: —alexandradana

What You'll Need
  • 10 ounces PAOW!™ (Chicken Flavored) & Spinach Ravioli (~45 pieces)
  • 1 teaspoon olive oil
  • 1/2 medium onion, grated
  • 2 garlic cloves, grated
  • 1/2 teaspoon salt
  • 6 ounces tomato paste
  • 18 ounces low-sodium vegetable stock
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon apple cider vinegar
  • 8 ounces Colby jack cheese, shredded and divided (Ex. "Just Like Colby Jack Shreds" from Violife Foods)
  • 1 packet medium enchilada sauce
  1. Bring a large pot of water to a rolling boil. Season liberally with salt; the water should be as "salty as the sea".
  2. Preheat your oven to 350°F.
  3. While the water comes to a boil, heat a medium saucepan over medium heat. Add olive oil and onion. Cook until slightly softened, 1-2 minutes.
  4. Add garlic and salt, cook another 1-2 minutes until fragrant and softened.
  5. Add tomato paste, cook 30 seconds.
  6. Whisk in vegetable stock, chili powder, cumin, enchilada sauce, and vinegar. Bring to a boil and reduce to a simmer. Simmer for 5 minutes. Set aside.
  7. While the sauce simmers, cook the ravioli. Do NOT overcook the ravioli; they will continue to cook in the oven. 3-4 minutes.
  8. Ladle ¼ of the sauce in the bottom of a 9x12 baking pan. Line up ⅓ of the ravioli on the bottom of the pan. Top with 1/3 cheese. Ladle ¼ more of the sauce on top: repeat ravioli and cheese.
  9. For the final layer, line up the remaining ravioli, followed by the remaining sauce, and cover with the remaining cheese.
  10. Bake uncovered for 20-25 minutes until cheese is melted and casserole is hot. Serve with chopped cilantro, green onions, and sour cream if desired.

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