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

Directions

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.