![]() I prepared the ravioli with sautéed tomatoes, garlic and capers in white wine. Kite Hill Dairy Free Plain Almond Milk Cream Cheese Style Spread. One thing I have noticed about the Kite Hill ravioli is that the packaged portion size seems off, the package is a little too much for one entree sized serving but not quite enough for two satisfying entree servings. Empty contents of fridge into pan, along with Kite Hill pasta. As with the mushroom ones, the ravioli wrapper was sturdy enough to stand up to boiling and then pan-frying and a had satisfying mouth chew to it. Boil Kite Hill ricotta and spinach ravioli for 4-6 mins. The almond milk ricotta was really good, but the spinach did not add any flavor, just some green color. Add the garlic and saut until fragrant, about 30 seconds. Add the finely chopped onions and season with salt and pepper. Heat the oil (or water for a healthy saut) in a skillet over medium-high heat. While I thought their mushroom and ricotta ravioli was really flavorful, the spinach variety were kind of bland. Place the phyllo cups on a large baking sheet and set aside. I am a fan of Tal Ronnen’s book “The Conscious Cook” and love the Impossible Burger which was co-founded by Pat Brown, so I started off somewhat biased towards their ravioli. Pat Brown to create artisan vegan cheeses and has since branched out to make yogurts and stuffed cheeses. To recap on Kite Hill, the company was founded by Tal Ronnen, Monte Casino and Dr. I tried the Kite Hill Mushroom ravioli a few weeks ago and thought they we excellent, so I just tried their spinach ravioli.
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