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Prep time
20 minutes
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Cook time
30 minutes
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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!: https://getpaow.com/ —alexandradana
Ingredients
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10 ounces
PAOW!™ (Chicken Flavored) & Spinach Ravioli (~45 pieces)
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1 teaspoon
olive oil
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1/2
medium onion, grated
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2
garlic cloves, grated
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1/2 teaspoon
salt
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6 ounces
tomato paste
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18 ounces
low-sodium vegetable stock
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2 tablespoons
chili powder
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1 teaspoon
cumin
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1 tablespoon
apple cider vinegar
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8 ounces
Colby jack cheese, shredded and divided (Ex. "Just Like Colby Jack Shreds" from Violife Foods)
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1 packet
medium enchilada sauce
Directions
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Bring a large pot of water to a rolling boil. Season liberally with salt; the water should be as "salty as the sea".
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Preheat your oven to 350°F.
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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.
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Add garlic and salt, cook another 1-2 minutes until fragrant and softened.
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Add tomato paste, cook 30 seconds.
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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.
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While the sauce simmers, cook the ravioli. Do NOT overcook the ravioli; they will continue to cook in the oven. 3-4 minutes.
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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.
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For the final layer, line up the remaining ravioli, followed by the remaining sauce, and cover with the remaining cheese.
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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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