Unforgettable flavors. Homemade ravioli! Homemade dough with green spinach stuffing. And all combined with plant based protein. After our ravioli you will never buy frozen ravioli again. Perfect solution for lunch!
Ingredients (about 44 raviolis):
1 cup semolina flour + about 6-7 tbsp
2/3 cup warm water
1-2 tbsp olive oil
2 tbsp ground flaxseed + 6 tbsp hot water
salt
Stuffing:
180 g natural tofu
300 g baby spinach
2 tbsp nutritional yeast
salt
black pepper
clove of garlic
1/3 tsp nutmeg
2 tsp Herbes de Provence
1 tbsp olive oil
Instructions:
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.
In the meantime prepare the stuffing. Heat the olive oil on a frying pan and add the spinach. Fry for a while, until spinach gets soft, stirring from time to time. Add a clove of garlic and crumbled tofu and mix well. Fry for about 2-3 minutes while tossing. Put spinach and tofu into the blender. Add nutritional yeast, herbes de Provence, nutmeg and season with some salt and pepper. Blend all the ingredients well.
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
