Vegan Ravioli and Vodka Sauce


Serves 8 to 10

  • 2 9oz. kite hill Mushroom Ricotta Ravioli
  • 1 cup raw cashews
  • 1/2 cup of vegetable broth  
  • 1 14oz packet of soft tofu
  • 2 tbsp. olive oil
  • 1 large onion, diced
  • 2 tablespoon garlic, minced
  • 28 oz. can roasted crushed tomatoes
  • 1 cup tomatoes, diced
  • 1 cup vodka
  • 1/2 tsp. salt
  • black pepper to taste
  • basil or parsley, optional Instructions


  1. Heat olive oil in large saucepan over medium heat. Sauté garlic, onion and diced tomatoes for about five minutes, until brown and softened.
  2. Stir in crushed salt, tomatoes and vodka. Bring the saucepan to a simmer on a medium-low heat. Continue simmering for another 15 minutes or till sauce thickens and the alcohol has cooked off.
  3. Meanwhile, blend cashews, tofu and broth with a high-speed blender or food processor until smooth and creamy.
  4. Add the cashew mix into the saucepan, stir well and let the sauce cook for about 3 minutes. Add basil or parsley. Black pepper to taste.
  5. Cook ravioli according to the instructions on the packaging.  
  6. Coat the pasta with sauce and serve hot. You may also freeze the extra sauce.