Homeade Ravioli with Spinach & Sun-Dried Tomato Filling

18 Feb

P1150274s nb titlecut open ravioli

Ingredients:

Directions:

  1. 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.P1150191s  P1150213s P1150215s P1150217s
  2. 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.P1150208s
  3. 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.P1150243s P1150234s
  4. 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.
  5. 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.P1150238s P1150256s
  6. 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.
  7. Enjoy eating whole!P1150274s P1150285s ravioi labeled cut open ravioli

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