Vegan Ravioli with Coconut Curry Sauce


  • 16 pieces (small round size) OR 8 pieces (medallion size) Lilly’s Vegan Mediterranean Roasted Vegetable Ravioli
  • 2 tbsp coconut oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp ground ginger
  • 2 tsp curry powder
  • 1 tsp sugar
  • ~1/4 tsp cayenne pepper (more or less to taste)
  • 1 can full-fat coconut milk
  • Salt + pepper to taste

How to Make It

  1. Boil ravioli for 4 to 5 minutes
  2. In a large skillet, heat coconut oil over medium heat
  3. Sauté onion and garlic in coconut oil for 2 to 3 minutes, until just beginning to soften
  4. Add turmeric, cumin, and ginger and sauté for 2 to 3 more minutes until fragrant and deeper in color
  5. Add curry powder, sugar, and cayenne pepper and sauté about one more minute
  6. Add coconut milk, stir, and bring to a boil; reduce to a simmer, and cook until thickened (reduce by about 1/4). Season with salt and pepper
  7. Scoop pasta or ravioli into skillet; continue cooking and stirring for 2 to 3 more minutes until sauce is velvety
  8. Plate and serve 8 ravioli per plate (if using small round size) or 4 ravioli per plate (if using large medallion size)

Servings: 2

Pairing Suggestions: