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pasta - Artichoke-Stuffed Ravioli

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* 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

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