Ravioli with Tofu Ricotta Filling

Recipe by Nadia Fragnito theveganitaliankitchen.com

Nadia is a guest on episode #5 of our Vegan Life Podcast

In a modern world where so much of our food is pre-made, I love the idea of taking an active part in the food I’m serving. There is time and effort involved, but there is also discovery and a journey towards your own culinary prowess! Replacing ricotta with tofu and using kala namak and nutritional yeast flakes for the egg and cheese flavours allows us to replicate a classic dish without compromising on authenticity of taste.

SERVES 4   |   75 MINUTES + resting

Ravioli Tofu Ricotta

INGREDIENTS

Pasta

2 cups semolina flour

2 cups plain flour

1 ½ teaspoons salt

 

Tofu Ricotta Filling

250g extra firm tofu

3 tablespoons nutritional yeast flakes

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black salt (kala namak)

3 tablespoons soy milk

½ cup fresh parsley

cracked black pepper

3 tablespoons of olive oil (or use soy milk for oil free)

METHOD

Pasta dough

Into a large bowl, stir together the flours and salt. Make a well in the centre and pour in 1 ½ cups of water a little at a time, stirring as you go with a fork. Mix until combined and then use your hands to bring the dough together.

Turn the dough onto a well-floured surface and knead for 10 minutes until elastic. Cover the dough completely and allow to rest for 30 minutes.

Tofu ricotta

Add all ingredients to a food processor. Blend until it reaches a ricotta consistency – smooth, but with a touch of graininess.

Ravioli

After 30 minutes, cut the dough into 3 pieces. Take 1 piece and cover the others to prevent from drying out.

Using a rolling pin and a generous dusting of flour, roll out your dough into a rectangular shape, approximately 60cm long x 20cm wide. Fold the sheet in half, making a crease in the centre and then re-open it. This allows you to fold the sheet back over accurately after you’ve spooned on the ricotta.

Spoon tablespoons of the ricotta evenly along the sheet, leaving an approximate 2cm gap between each tablespoon of ricotta. Brush all the edges with water and fold the sheet over the filling. Gently press down around the filling, pushing out any air pockets as you go. Using a pastry roller or ravioli cutter, cut into large squares. Set the ravioli aside on a well-floured tray or tray lined with a towel. Repeat with the remaining dough and ricotta filling. Sprinkle the pasta with flour and allow to dry for a minimum of 30 minutes.

In a large saucepan of boiling salted water, cook ravioli in small batches for 4-5 minutes or until al dente. Make sure the water is at a rolling boil each time you add in a new batch of ravioli. Drain carefully. You may wish to drizzle over some oil or sauce to prevent ravioli from sticking together.

To serve, gently stir through your favourite sauce and sprinkle with a vegan parmesan cheese.

Cooking tip:

You can vary the size of your ravioli. My dad loves extra-large pillows of ravioli, but you can make smaller ones. Turn the excess dough into fettuccine or rustic pasta shapes. Enjoy experimenting with various additions to this filling, such as roast pumpkin, spinach and pine nuts.

 

 

Leave a Comment