Name: Carrot Lox Stuffed + Fried Ravioli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 ravioli
Ingredients: 1/2 cup prepared carrot lox, chopped finely; 1 recipe Rouxbe eggless pasta dough; 1 TB Ener-G, whisked with 2/3 cup water; 1/2 cup AP flour; 1 1/2 cup panko; 1 tsp garlic powder; 1 tsp onion powder; a few dashes of fresh-cracked pepper; 1/2 cup vegan ricotta (I used Kite Hill brand); 2 TB vegan sour cream (I used Tofutti brand); 1/4 tsp dried dill; zest of one lemon, plus 2 tsp of the juice; capers and scallions, for garnish