A beautiful and delicious addition to any table, these Tofu Ricotta Ravioli are made with a fresh pasta dough and filled with a creamy mixture of tofu, spinach, and nutritional yeast, topped with a savory mushroom sauce.
1: In a large bowl, mix the flour and salt, create a well, and add in the water and oil. Mix until a firm dough forms.
2: Wrap the pasta dough in clingfilm and place it in the fridge for 30 minutes.
3: For the filling, heat oil in a pan, add onion and fry for 5-8 minutes until soft.
4: Add spinach and garlic to the pan and cook for another minute.
5: Transfer the mixture to a food processor and add in the remaining filling ingredients. Blitz until creamy.
6: Remove dough from the fridge, roll it out, and cut into circles using a cookie cutter.
7: Place about 1 teaspoon of filling in the center of each circle, brush sides with water, fold, and seal.
8: Boil salted water in a pan, gently add the ravioli, and cook for 3-4 minutes before draining.
9: For the mushroom sauce, heat oil in a pan with garlic, fry for 1-2 minutes, then add mushrooms and cook until reduced.
10: Add soy sauce and cook for a few more minutes.
11: Serve ravioli topped with the mushroom sauce and enjoy!
