Creamy Tofu Ravioli

Ingredients

• 2 packages Cappello’s Butternut Squash Ravioli

• 16 ounces silken tofu, drained

• ½ cup almond milk

• 2 cloves garlic

• 2 tablespoons fresh basil leaves

• 1 tablespoon fresh parsley

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• ¼ teaspoon red pepper flakes

• ⅛ teaspoon smoked paprika

Instructions

• To a high-speed blender, add tofu, almond milk, garlic, basil, parsley, salt, black pepper, and smoked paprika. Blend until smooth.

• Transfer to a 12-inch nonstick skillet placed over medium-low heat. Warm sauce while you cook the ravioli, about 5 minutes.

• Cook the ravioli: To a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes. Drain water and add the cooked ravioli to the sauce. Toss to combine and transfer to bowls. Serve immediately.

Kids Can Do

• Add ingredients for the tofu sauce to the blender.