Ravioli fillings

I'm trying the first recipe, and one with the tofu ricotta, though I have added finely minced leek and another clove of garlic, plus a few drops of hot sauce. I'm also going to try the white bean idea, using it in place of tofu: cannelini plus herbs & garlic, and some greens. Over all that we'll have the famous 5-minute tomato sauce, and a green salad.

• 
  
• Smashed white beans with garlic and herbs, plus maybe some steamed and finely chopped greens
  
• Basic Spread Mixture for vegan boursin (from Bryann's blog):
  

1 (12.3 oz.) box extra-firm SILKEN tofu, prepared as instructed in recipe text below
1/2 cup plus 2 tablespoons raw cashews or cashew pieces, ground very fine in a coffee/spice mill or mini-chopper (I don't have this so will leave it out)
1/2 cup original Earth Balance
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon miso (not the very dark variety)
1-2 medium cloves garlic, crushed
1-2 teaspoons snipped fresh chives
1 teaspoon dried parsley
1/4 teaspoon freshly-ground pepper

To prepare the tofu (important step!):

Crumble the tofu in a clean tea towel or piece of cotton sheeting, gather the ends up and twist, knead, and squeeze for a couple of minutes to extract as much of the water from the tofu as possible.

Whirl the squeezed tofu and the rest of the Basic Spread Mixture ingredients in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle.

When as smooth as possible, add the Basic Flavoring, or whatever additions you prefer. Process again if you want them well-incorporated into the spread

• basic tofu ricotta recipe (from Vegan with a Vengeance) with added finely chopped (reconstituted) sun dried tomatoes and garlic, plus hot pepper sauce to taste (4 or 5 drops)
• Vegan dad's burger recipe mixed with steamed, squeezed-out finely chopped greens