A delightful vegan option featuring mushroom ravioli filled with portobello and shiitake mushrooms, almond milk ricotta, and breadcrumbs. The dish is pan-seared to enhance the flavors.
1: Steam the mushrooms until tender.
2: Sauté the steamed mushrooms with olive oil and minced garlic.
3: Boil the mushroom ravioli for 4 minutes.
4: Add the ravioli and spinach to the pan with the mushrooms.
5: Add the vegan butter and pan-sear everything together.
6: Top with salt and pepper once done.
