Guest guest Posted December 15, 2000 Report Share Posted December 15, 2000 * Exported from MasterCook * Artichoke-Stuffed Ravioli Recipe By :More Soy Cooking - Marie Oser Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 double recipe Fresh Pasta Dough Filling 1 12.3 oz package lite silken tofu 3 cloves garlic -- peeled 1 14 oz can quartered artichoke hearts -- drained 1 small leek -- cleaned and diced 1 12.6 gram package Tofu Hero Italian Herb Medley 1/2 teaspoon dried thyme 1/8 teaspoon coarse black pepper 1/3 cup nutritional yeast XXXXXXX olive oil 1 25 oz jar basil-and-tomato sauce Making filled pasta - Forming ravioli by hand is really quite easy. Fill fresh pasta dough shortly after rolling. There are handy ravioli frames available at gourmet shops and some department stores that are quite easy to use, but they are not necessary. Roll dough for filled pasta to about 1/16 inch, not as thinly as for regular cut shapes. Lay out a sheet of pasta dough and place a rounded teaspoon of filling at regular intervals along the dough. Cover with a second sheet of pasta dough, and press lightly around the filled mounds. Dip a biscuit cutter or pizza wheel (for square ravioli) in flour; press out or cut the ravioli. I sometimes use a wine glass with a diameter of about 2 inches to cut ravioli. Press the edges closed with a floured fork, allowing about 1/4 inch between the filling and the sealed edge, and cover loosely. Set aside for about 20 minutes. Filled pasta tastes best when cooked less than an hour after filling. However, you can stuff ravioli in t! he morning and set it aside to cook just before serving. You can even wrap filled pasta loosely and store it in the refrigerator for several days. Generally, fresh pasta cooks quickly; however, filled pasta can take as long as 20 minutes or more to cook through, depending on the size of the raviloli and thickness of the dough. It is impportant not to overfill the pan and to check the pasta throughout the cooking process. Prepare fresh Pasta dough to the resting stage, and read above. Place the tofu in food processor and blend. Add peeled garlic and process. Add artichoke hearts; process. Add the leeks, Tofu Hero, thyme, pepper, and yeast; process Fill pasta. Once ravioli have been filled and set aside, bring 3 quarts of salted water in each of two large saucepans to a boil over high heat, adding a tablespoon of olive oil to the water. Divide the ravioli between the two pans and bring to a second boil, reduce heat to medium high, and boil gently for 15 to 20 minutes, or until tender, stirring occasionallyy. Remove ravioli with a slotted spoon and serve with tomato sauce. Variation: Combine cooked ravioli with tomato sauce in a covered casserole. Sprinkle with soy Parmesan cheese and bake in a preheated 375F oven for 20 minutes. Serve with additional sauce. Description: " The artichoke filling is rich and creamy-tasting in this exceptionally delicious dish. " - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.