Kite Hill was founded by Tal Ronnen, Monte Casino and Dr. Pat Brown to create artisan vegan cheeses and has since branched out to make yogurts and stuffed cheeses. 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. The ravioli are filled with portabella and shiitake mushrooms and almond milk ricotta. I really dislike almond milk, but Kite Hill’s almond milk ricotta was very good. The ravioli wrapper was sturdy enough to stand up to boiling and then pan-frying and had satisfying mouth chew to it. The ricotta and mushroom filling was creamy with an umami earthy flavor with a strong note from the shiitake mushrooms. I prepared the ravioli with sautéed tomatoes, garlic and capers in white wine, dressed with torn basil leaves and the combination was delicious.