About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

Contact Me

I'd love to hear from you! Click here to contact me.

Ravioli Without Borders

This was a fun recipe and really could be very quick and easy. The idea is to use wonton wrappers instead of pasta, this makes it very easy to put together. I wanted to make the home-made Vegan pasta but decided to try this as I have also read this same idea in Jamie Oliver’s books. The recipe calls for three different sauce to serve on the ravioli instead of actually in it. This open style is quite popular now for even non-vegan ravioli.

I was making this for myself as Belle was out dining with Nigella Lawson. That is so unfair, but it made no sense for a vegan to go do a $150 a plate dinner where the vegetarian option was cheese. But Belle did get her new book “Kitchen” dedicated to both of us so at least that is something. Hayley was not going to be home for dinner  and Dylan, well Dylan will just eat what he always eats.

I wanted something spicy and not regular tomato salsa or pesto, I remembered the Fajita burgers I had made a while ago and thought about the salsa verde, fire roasted four pepper salsa and guacamole. Fire up the bbq and another fantastic meal, if only for myself.

Ravioli Without Borders
adapted from Vegan Planet by Robin Robertson

2 tbsp olive oil
6 cloves garlic, pressed
1 medium onion, chopped
12 oz shiitake mushrooms, stems discarded (or saved for soup or stock) and caps chopped
8 oz firm tofu, crumbled
1 large roasted red pepper, chopped
Sea salt and freshly ground black pepper
24 wonton wrappers
24 spinach leaves, steamed and kept warm
1/2 cup guacamole
1/2 cup salsa verde
1/2 cup Fire-Roasted Four-Pepper Salsa
1/2 cup Vegan Pesto
Extra virgin olive oil
Basil leaves for garnish

Guacamole (adapted from  Napoleon’s Everyday Gourmet Burgers by Ted Reader)

2 ripe avocados, seeded and flesh scooped out
2 tbsp organic lime juice
1 tbsp olive oil
2 tbsp fresh cilantro, chopped
2 scallions, finely chopped
sea salt and freshly ground black pepper to taste

1. Mash the avocado in a small bowl with a fork.
2. Stir in the rest of the ingredients and season to taste with salt and pepper.
3. Cover with plastic wrap and refrigerate until needed.

Fire-Roasted Four-Pepper Salsa  (adapted from  Napoleon’s Everyday Gourmet Burgers by Ted Reader)

2 red bell peppers
1 yellow bell pepper
1 green bell pepper
1 red onion, peeled and quartered
2 tbsp olive oil
2 tbsp chipotle chilies in adobo sauce, puréed
2 tbsp garlic, pressed
2 tbsp fresh cilantro, chopped
1 tbsp organic lime juice
sea salt and freshly ground black pepper to taste

1. Preheat the BBQ to high, then reduce to medium.
2. Lightly oil the grill and roast the peppers and red onion until charred on all sides (turning as required).
3. Peel and remove the skin, remove the stem and scrape out most of the seeds.
4. Dice the peppers and onions and place in a large bowl.
5. Mix in the olive oil, puréed chipotle chilies, garlic, cilantro, lime juice.
6. Season to taste with salt and pepper.
7. Cover and refrigerate for at least one hour.

Salsa Verde (adapted from  Napoleon’s Everyday Gourmet Burgers by Ted Reader)
8 tomatillos, chopped
1 hot yellow pepper, seeded and finely chopped
2 jalapeno peppers, seeded and finely chopped
1 yellow onion, peeled and finely diced
5 cloves of garlic, peeled and pressed
4 scallions, finely chopped
1/3 cup fresh cilantro, chopped
1 tbsp white vinegar
2 tbsp olive oil
1/2 tsp ground cumin, or more to taste
sea salt and freshly ground black pepper to taste

1. In a bowl mix all the ingredients and season to taste with cumin, salt and pepper.

Vegan Pesto (adapted from Vegan Planet by Robin Robertson)
4 cloves garlic, peeled, quartered
1/3 cup pine nuts
1/2 tsp fine sea salt
2 cups fresh basil leaves
1/4 cup EVOO

1. Grind the garlic and pine nuts in a blender, add the salt.
2. Add the basil and process. While running add the EVOO and blend until smooth
3. Put in bowl, cover and place in fridge until ready to use.

1. Heat olive oil in large skillet over medium heat and add the garlic, onion and mushrooms, cook until soft.
2. Add the tofu, roasted red peppers and season to taste. Reduce heat to low and keep warm.
3. Cook the wonton wrappers in batches in salted boiling water until they rise to the surface (3 minutes).
4. Remove and place on paper towel.

1. Place 3 wonton wrappers on the plate, place 2 spinach leaves on top, add some filling and another wonton wrapper.
2. Place a one spoonful of a sauce on a wonton, three wontons, three different sauces.
3. Repeat for each plate.
4. Drizzle with extra virgin olive oil and a basil leaf
5. Serve

My picture were taken before I drizzled the EVOO and added the basil but you get the idea.. Delicious, easy and fun to make. You can add any sauces you like and Robin suggests, they be global, not all from the same place. I did not do that this time but you can be sure I will nest time…. Cambodia, Japan, Mexico, China, Chile, Thailand, Norway, England and of course Canada. The sky is the limit.

Ravioli Without Borders

Print Friendly

3 comments to Ravioli Without Borders

  • I love the idea of this so much, but I don’t think I would want to make so many sauces!!! And Belle met Nigella! I need details on that.


    Ward Reply:

    Yes Brett, Belle and her sister went to see Nigella and left me at home. I was bored so I made all the sauces. You will have to get all the details from her but she did get a signed copy of “Kitchen” for us.


  • Oh, I remember the fajita burgers!!!!! Ok, something else to try soon…


Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




Archived Recipes