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Vegan Tofu Ravioli

Introduction & method

I was wondering how you would make ravioli vegan - turns out you just leave out the eggs. And can tofu ever be interesting? Turns out it can.

 Vegan Tofu Ravioli Recipe

Make the tofu marinade


Mix all the marinade ingredients together. Cut the tofu into 1.5cm (about three quarters of an inch) cubes. Put the tofu into a freezer bag, pour over the marinade, and leave it for at least 2 hours, but preferably overnight.

Make the pasta


Mix together all of the pasta ingredients. It will be quite dry and stiff. Tip it all out onto a worktop and knead for 10 minutes until the dough is silky and smooth. Wrap the dough in plastic film and leave it to rest for half an hour.

Assemble the ravioli


Use a pasta machine or a rolling pin and elbow grease to roll your pasta into thin sheets - about 1-2mm will be okay. You can make ravioli in any shape you want - squares or circles are most common. Use a pastry cutter or steel ruler to cut out your shapes.

Place a bit of spinach leaf on each disc or square, then a chunk of tofu, and a bit more spinach on top. Moisten the edge of the bottom piece of pasta with water, place another piece of pasta on top and press firmly all around the edge to make a good seal. Lift up the edges and sort of stick them to the sides of the raviolo.

Place the ravioli on sheets of kitchen paper to dry out a little - you may need to turn them a few times to make sure they're not sticking to the paper.

Make the sauce


Peel and finely chop the onion, and mince the garlic. Heat some oil in a frying pan on medium heat and cook the onions and garlic for a few minutes until they are softened but not browned. Add the passata (or you could use a can of chopped tomatoes if you wish), and cook for a few more minutes. Now add the pepper and basil. Let them cook in for a few minutes and taste the sauce. Sometimes, tomatoes can be quite acidic and bitter. If this is the case, you can neutralize the acidity by adding a tiny bit of bicarbonate of soda. Taste it again and add salt and maybe a bit of sugar to get a nicely balanced flavour.

In a blender or food processor, blend the sauce until it is smooth. If you want an extra smooth sauce, press it through a fine sieve using the back of a spoon.

Cook the ravioli


Bring a large pan of salted water to a vigorous boil. I find that adding a bit of oil to the water stops the ravioli from sticking together. Pop the ravioli in and cook for 3 minutes. Drain and serve with tomato sauce and a salad.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Vegan Tofu Ravioli on YouTube.

 
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Ingredients & Info


MARINADE
 3 tbsp extra virgin rapeseed or olive oil
 1 tbsp white wine vinegar
 1 tbsp soy sauce
 juice of half a lemon
 2 cloves garlic
 1 tsp salt
 1 tsp dried oregano
  FILLING
 200 grams firm tofu
 a handful of spinach leaves
  PASTA
 300 grams pasta flour (tipo 00)
 180 ml water
 1 tbsp extra virgin rapeseed or olive oil
 quarter tsp turmeric
 half a tsp salt
  SAUCE
 300 grams tomato passata
 1 medium onion
 3 cloves garlic
 half a tsp ground black pepper
 1 tsp basil

PLUS

Oil for sauteeing, maybe a bit of bicarbonate of soda and sugar for the sauce.


UNITS:
Metric
US Customary/Imperial

Makes about 16 ravioli (enough for 4 servings)
Prep time: 20 minutes.
Marinading time: 2 hours.
Cooking time: 30 minutes.
Total time: 2 hours 50 minutes.