cooking · Dinner

Lentil Ravioli

The basis of this recipe I got from my friend Teresa but then I ended up changing it a bit as I went along. The lentils themselves are fantastic and would be great served over rice or with Naan bread. The only downside of this recipe is it is very time consuming. You need a good hour to get it all done! Originally I had planned on simmering the ravioli but it wasn’t happening, I was going to end up with a wrecked lot so I looked up directions on Nasoya’s website for their wrappers and saw how I could bake them. And you know what? They tasted better than I could have imagined!

Baked Lentil Ravioli


1 package Won Ton wrappers (48 count, square)

1 Tbsp olive oil

1 cup red onion (1 medium, peeled and diced)

1 tsp curry powder

1/2 tsp ground ginger

1/2 tsp ground cumin

1/4 tsp ground turmeric

1/4 tsp ground cinnamon

3 cups lower sodium vegetable broth

2/3 cup brown lentils, picked over and rinsed

1 Tbsp dried parsley

extra olive oil


In a large non-stick skillet heat the oil over medium heat and cook the onion till soft. Add in the spices and toasta for a couple minutes.

Stir in the broth and the lentils, bring to a boil. Cover tightly, turn to medium low and cook for 15 minutes. Take off the lid and cook till nearly all the liquid is absorbed, stirring often. Stir in the parsley.

Heat the oven to 375° and spray two baking sheets with cooking spray, set aside.

On a clean work space lay out half of the won ton wrappers. Using a disher or a Tablespoon measuring spoon dish out 1 Tablespoon scoops into the middle of each wrapper, 24 total. Grab a bowl with water and a paper towel. Dip a clean finger or two into the water, run it around the wrapper. Quickly take another wrapper (from the second half) and put it on top. Pinch down, sealing tightly. Repeat till you have 24 total. You may or may not use up all the lentil filling.

Place the prepared ravioli on the baking sheets. Using a pastry brush, brush liberally olive oil over the tops of each square. Bake for 12 to 15 minutes or until golden brown. Serve with warm pasta sauce to dip in. They are crunchy on teh outside and chewy inside!

Makes 24.

For the dipping sauce we used a new product that I found at Costco:

It is a Butternut pasta sauce. It is creamy, rich tasting and sweet/savory. Good stuff! And it pairs so well with legumes. And unlike the rack rate of $8.99 a jar (gasp!) at Costco I can tell you it cost a LOT less!

Dinner passed Ford’s test. He was loving it and never blinked over it being meat free either. So there is a winner!


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