Tofu Cheese Ravioli

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Tofu Cheese Ravioli

 

4 sheets prepared ravioli dough

14-oz. package Firm Tofu, or Extra Firm tofu

2/3 c. chopped fresh parsley

1 T. garlic salt, or kosher salt

1/4 to 1/2 t. grated nutmeg, to taste

freshly ground black pepper

1/2 c. ricotta cheese, (optional)

1/2 c. grated Pecorino Romano cheese, (optional)

 

 

 

 

Using your hands, gently squeeze water out of tofu block as if squeezing a

sponge. Try to remove as much water as possible.

 

Crumble tofu into a bowl. Add remaining ingredients and mix very well. Set

aside.

 

Prepare dough for filling by carefully stretching sheet with your hands then lay

it flat on a floured board. Dip a pastry brush in water and brush down the

middle and along all four edges, then mark out eight squares.

 

Place about a heaping tablespoon of " cheese " mixture into the middle of each

marked square. Take your second dough sheet and lay over filled side, then press

along wetted lines to seal, trying also to squeeze out most of the air. Now seal

edges securely.

 

Using a pizza cutter, ravioli cutter, or even a sharp knife, cut away outside

edges, then cut along sealed lines into eight square ravioli. A rough appearance

to each ravioli only adds to their homemade appeal, so don't worry about

perfection here. The most important thing is that the ravioli outer edges be

sealed so filling doesn't leak out when placed into boiling water.

 

Place cut ravioli onto a well-floured metal jellyroll pan or cookie sheet then

make remaining ravioli. Four sheets of ravioli will make 16 large ravioli.

 

Either cook immediately in salted boiling water for 3-5 minutes (al dente) or

cover with plastic wrap and set aside in the refrigerator to cook later. You can

also freeze ravioli to cook on another day.

 

The best way to freeze, and avoid ravioli sticking together in one big lump, is

to freeze individually on a cookie sheet. When the pasta is solid, remove from

sheet and store in a plastic freezer safe bag. Properly frozen, they will keep

up to three months.

 

Note: Season tofu using your favorite herbs and spices and use it in a variety

of dishes, from rollatini and lasagna to omelets and desserts.

 

 

Source: Delicious TV, ©2003, www.delicioustv.com

Formatted by Chupa Babi: 03.25.08

 

The addition of tofu to the ravioli filling eliminates the need for eggs -- a

great health benefit. Tofu’s neutral flavor makes it the perfect substitute

for ricotta or cheese in any dish and my recipe combines great flavor and

texture with amazing lightness.

 

Your dough -- whether homemade or purchased -- should be firm yet flexible. Keep

it cool, and remember that fillings should always be on the dry side.

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