Since Dad’s birthday was last weekend, all of us girls went down and spent a fun afternoon at the movies and at Pizza Hut to help celebrate. While I was there, I was able to sneak in eating a plate of my mother’s lasagna. I’ve tried many lasagna’s, but I will always love my mom’s recipe the best. When I came back home, I was still craving pasta so I decided I would try using up the tofu in my fridge by making ravioli completely from scratch.
Tofu and Ricotta Stuffed Ravioli
- 4 eggs
- 1 tbsp extra virgin olive oil
- 1 large pinch salt
- 1 large pinch fresh cracked pepper
- 1 cup all-purpose flour
- 1/2 cup herb and garlic tofu (yum!)
- 1/4 cup ricotta
- Add 4 eggs, the olive oil, salt and pepper to a food processor with the blade attachment in it and pulse a few time to combine.
- Add 1/2 cup flour to the processor and pulse until well mixed, test for the stickiness of the pasta. Gradually keep adding flour (about 1/4 cup more) to the processor and pulse until well mixed and the pasta is no longer sticky. You should start to see a small dough ball form in the processor. Remove dough and form into a ball.
- If you have a pasta machine, roll out the dough to flat sheets, dusting with flour to help flatten. If you do not have a pasta machine, tear off about 3 tbsp of dough and flatten into a rectangle using a rolling-pin until the past is thin enough.
- Mix together the tofu and ricotta. Dollop 1 tbsp of the mixture per ravioli on the sheet of pasta. Brush the edges of the pasta sheet with water, fold the sheet over the ricotta and press down seal. Cut a circle around each dollop using the rim of a glass or jar. Shape the ravioli as desired and set aside. Make sure to keep the pasta covered by a moist towel so it does not dry out!
- While waiting on a pot of water to boil, start on to the tomato sauce below.
- 6 cloves garlic
- 6 tbsp extra-virgin olive oil
- 28 oz jar of fire-roasted whole plum tomatoes (packed in only tomato juice). You can usually find this at your local Whole Foods. I recommend never using canned tomatoes because of the higher BPA levels.
- Seasoning mixture – I use a mixture of basil, thyme, rosemary, oregano, and marjoram.
- Salt and fresh cracked pepper to taste
- Grated parmesan cheese (optional)
- Smash 6 cloves of garlic with the back of a knife.
- Over medium heat, cook garlic in 3 tbsp of olive oil until golden brown (not dark brown!)
- Add tomatoes, seasoning, and a generous pinch of salt and pepper.
- Cook until thick ( about 8 to 10 minutes) and no longer watery in consistency. Start cooking the ravioli in the boiling water. They should only cook for about 2 minutes each.
- Add 4 more tbsp of olive oil and turn up the heat to high.
- Crush the tomatoes with the back of a wooden spoon. Start adding the cooked pasta to the tomato sauce so that it can soak up the flavor.
- Cook until the oil turns red; this will tell you the sauce is done.
- Serve the pasta garnished with parmesan.
Because of the tofu, I can only have about 2 or 3 ravioli before I am full so prepare for lots of leftovers! The sauce is very yummy and I use it for various other dishes so you might want to make a big batch and can the rest. Enjoy!