Ingredients:
- 1 batch of my Pasta Perfection Dough + extra quinoa flour for dusting work space
- 1 lb extra firm tofu
- 5 oz baby spinach
- 1/3 cup sun-dried tomatoes
- 1/4 Cup nutritional yeast
- 2-4 cloves of garlic (depends on how strong you’d like the garlic flavor!)
- Salt & pepper to taste
Directions:
- Prepare your pasta dough as per instructed. In your food processor combine your tofu, spinach, sun-dried tomatoes, nutritional yeast, garlic, and pulse until smooth. Add salt and pepper to taste. Taste a bite and adjust any seasonings as necessary.
- Cut your prepared pasta dough in 4 equal sections. Cover and set aside the pieces you aren’t rolling out (this way it doesn’t dry up). Dust your working space with extra quinoa flour.
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If you’re using a pasta machine:
- Form your dough into a rectangle. Have your pasta machine set on the thickest setting and roll it through 3 times, guiding your dough with your hands. Dust your dough with quinoa flour after each time it rolls through the machine (to prevent it from sticking!). Set your pasta machine on a thinner setting, roll through another 3 times, again guiding it through and dusting your dough. Continue reducing the pasta machine setting until you get to the thinnest setting (it will be 1/8 inch thick). Repeat this for each ball of pasta dough (remember to re-cover with plastic wrap so the remaining dough balls don’t dry out!). You should have 4 strips of pasta dough.
- Form your dough into a rectangle. Have your pasta machine set on the thickest setting and roll it through 3 times, guiding your dough with your hands. Dust your dough with quinoa flour after each time it rolls through the machine (to prevent it from sticking!). Set your pasta machine on a thinner setting, roll through another 3 times, again guiding it through and dusting your dough. Continue reducing the pasta machine setting until you get to the thinnest setting (it will be 1/8 inch thick). Repeat this for each ball of pasta dough (remember to re-cover with plastic wrap so the remaining dough balls don’t dry out!). You should have 4 strips of pasta dough.
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If you’re rolling your dough by hand:
- Cut a a 1-foot piece of wax or parchment paper and dust with quinoa flour and place one dough ball atop, dust with quinoa flour and cover with another equal-sized piece of wax / parchment paper. Roll your dough out into a rectangle until it is about 1/8 inch thick. Repeat until all dough balls are rolled out. You should have 4 strips of pasta dough.
- To make the raviolis, lay one piece of your rolled out pasta dough on a floured surface. Place 1 Tablespoon of your prepared filling every 2 inches (make sure you leave room at both ends!). Using a pastry brush (or your finger works well, too), brush the entire pasta sheet with water (or non-dairy milk). Carefully place a rolled strip of your dough atop of your filling (make sure the doughs line up). Gently work out all air bubbles while firmly pressing your dough down. I used a pasta cutter, but feel free to use a knife to cut equal-sized raviolis (if you’d like a crimped edge you can always press a fork into all sides). Your fresh pasta will cook in minutes, so if you are not planning on cooking your raviolis right away cover with plastic and refrigerate or freeze.
- Bring a large pot of water to boil. Place your raviolis in the water and cook for about 3-5 minutes, until they rise to the top. Top with your favorite sauce or drizzle with olive oil, salt, pepper, and fresh herbs. I used my garlic basil tomato sauce and sprinkled my mozzarella cheese atop.
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Enjoy eating whole!
Eating Whole 