Tofu is far from bad! It provides you with the energy for the entire day. And when it is combined with nuts and sundried tomatoes wrapped in homemade dough, it is unbelievably good. Here’s the recipe for ravioli. Inspiration comes from Italy, but the food is plant based and 100 % Polish;)
Ingredients (about 45 dumpling):
Dough:
about 350 g semolina flour
2/3 cup warm water
2 tablespoons ground flaxseed + 6 tablespoons hot water
salt
2 tbsp olive oil
Filling:
180 g natural tofu
8-10 sun dried tomatoes in olive oil
2 tbsp cashew nuts
handful of basil
handful of rocket
salt
black pepper
Combine flaxseed with water. Sift the flour into a large mixing bowl. Add salt, flaxseed meal and water. Knead the dough. If necessary, add some more flour. At the end, add the olive oil. Leave the dough in the fridge for about 20 minutes.
Prepare the filling. Ground the nuts in a a spice grinder. Blend all the stuffing ingredients. Season with salt and pepper.
Roll the dough in a thin layer in the shape of a square. Divide the square into halves. Place about one teaspoon of filling at even intervals along one pasta. Cover with another pasta sheet and press gently the edges. Use a cutter to shapes of ravioli (hearts, squares, flowers etc.) and then press the edges together to seal
Put ravioli to the boiling and salted water. Cook until the pasta floats. Serve with olive oil and vegan parmesan (cashew nuts ground with nutritional yeast, dried garlic and salt). Enjoy!
Etykiety: english, italian food, main course, recipes, tofu
