Vegan Ravioli to Die For

Ali and I made a five-star  dinner this evening using recipes from a great website she discovered -  Vegan Dad:

• Vegan Pasta
• Tofu ricotta basil filling (yes it tastes close to ricotta!)
• Red Pepper Cashew Cream Sauce (amazing!)

We made the pasta with the hand crank Atlas pasta maker I got for a wedding present nearly thirty years ago.  After we mixed the faux-ricotta filling, we put a teaspoon across sheets of pasta dough and covered it with another and cut with the Ravioli cutter I got in Long Island last fall.  We roasted peppers in the oven and combined with the other ingredients for an exceptional sauce.  If you haven't had cashew cream (just cashews and water pulsed in a food processor) try it, you won't believe what a grand cream substitute it is!