I love ravioli because it makes a pretty dish.
The filling was a mixture of homemade vegan Feta cheese, mushrooms, and garlic.
One of the reasons I decided to make ravioli was because I found this cool tool.
It worked well!
The cooked and sauteed ravioli was served on a bed of garlicky cauliflower puree, fresh arugula, lemon zest, lemon juice, and extra virgin olive oil.
This turned out to be a great dish, and I was super happy with the result.
I think my husband liked it even more, though.
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