Vegetarian Ravioli - cooking recipe

Ingredients

SAUCE
1/4 cup spinach (fresh or frozen or can)
1 (26 ounce) jar ragu traditional pasta sauce
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon garlic
1 teaspoon basil
1 teaspoon nutritional yeast
1/4 cup textured vegetable protein (TVP)
1/2 cup milk (regular or soy)
2 tablespoons olive oil
1 dash pepper
0.5 (12 ounce) bag of morningstar farms grillers veggie crumbles
Ravioli dough
2 cups flour
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/2 cup boiling water

Preparation

To make sauce put all the ingredients listed for sauce in a large skillet over a simmer on the stove.
To make ravioli dough mix all ingredients except water in a food processor until it looks fluffed,crumbly and coarse like cornmeal.
Now with food processor running add the water slowly until mixed.
Take out and form into 2 balls.
Roll out on a floured surface to about 1/8 inch thick.
I couldn't do that to well so I picked it up and stretched it out a bit that works to!
Cut into 3 inch wide strips and then into 3 inch wide squares.
Put filling from sauce in the center of the square and then put another ravioli dough over that and pinch ends together tightly to seal.
It is ok if a little filling comes out--it will go away during the boiling process.
If you want to eat fresh put in boiling water for 3-4 minutes.
They fall to bottom of pan and when done will float up and rise to the top.
Take out with a slotted spoon.
Serve with sauce over it.
If you want to freeze these you may freeze them on a cookie sheet until firm and then put in a plastic bag in freezer up to 3 months.
Cooking is the same for frozen ravioli in boiling water but will take 9-10 minutes to cook.