Whole Wheat Cheese Ravioli

• 1 lbs batch of fresh whole wheat ravioli pasta

Filling:

• 15 oz. of vegan ricotta
• 1 cup of Parmesan, grated
• 1 cup of mozzarella, grated
• 1 large bunch of parsley, finely chopped
• Salt & pepper to taste
• Fresh basil leaves, chiffonade for garnish (optional but awesome)
• Parmesan, grated for garnish

Sauces:

• 2 cups of marinara sauce OR
• 2 cups of pesto + cashew cream sauce

Directions:

• Stir together filling ingredients in a bowl
• Create ravioli with pasta maker & ravioli cutter
• Cook in boiling, salted water for 5 minutes (add 1-2 minutes if cooking frozen ravioli)
• Warm the sauce
• Serve the ravioli with sauce over the top
• Add basil and parmesan cheese