ravioli: spinach ravioli

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ricotta replaced by miso tofu

 

 

* Exported from MasterCook *

 

Spinach Miso Tofu Ravioli

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 8 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fresh spinach (Bunches) -- stemmed

2 teaspoons white miso

1 tablespoon lemon juice

2 tablespoons mirin or sherry

1 pound firm tofu -- drained

2 tablespoons extra-virgin olive oil

4 medium garlic cloves -- minced

salt

1 tablespoon chopped fresh rosemary

ground black pepper

70 won ton wrappers

2 3/4 cups quick tomato sauce -- hot

 

1. Wash spinach thoroughly, using several changes of water. Shake excess water

from leaves (do not dry thoroughly) and place in large pot. Cover and cook over

medium heat, stirring frequently to push uncooked leaves to bottom of pot, until

wilted, about 8 minutes. Transfer spinach to colander, cool slightly, and

squeeze out excess liquid. Chop fine and set aside. (You should have about 1 1/2

cups.)

 

2. Combine miso, lemon juice, and mirin in small bowl. Add tofu and mash liquid

into tofu with fork to form small curds.

 

3. Warm oil with garlic in large skillet over medium heat just until garlic

begins to color, about 1 minute. Add tofu mixture and 1/2 teaspoon salt and cook

until filling is almost dry, about 5 minutes. Add spinach and cook, stirring

constantly, until mixture is dry, about 1 minute. Stir in rosemary and add salt

and pepper to taste. Transfer filling to bowl and cool to room temperature.

 

4. Line large baking sheet with parchment or wax paper. Have a small bowl of

water, a pastry brush, and a fork handy.

 

5. Place wrapper on work surface and brush 1/2 inch around edges with water.

Place heaping teaspoon of filling in middle of wrapper. Fold wrapper in half,

sealing edges with tines of fork. Place ravioli on prepared baking sheet. Repeat

until filling is gone. (Ravioli can be covered with plastic and refrigerated for

up to 2 days.)

 

6. To cook: Bring 4 quads of salted water to a boil in large, wide pot (like a

Dutch oven). Lower to a simmer (do not let water boil again) and add half of

ravioli (pasta should not be crowded). Cook until wrappers look translucent

around edges, about 3 minutes. Use slotted spoon to remove ravioli from pot and

shake off excess water. Transfer ravioli to individual serving bowls and top

each serving with some hot tomato sauce. Repeat process, cooking remaining

ravioli. Serve immediately.

 

PER SERVING (10 RAVIOLI WITHOUT SAUCE): 279 CALORIES, 15 G PROTEIN, 7 G FAT, 1 G

SATURATED FAT, 44 G CARBOHYDRATES, 4 G FIBER, 393 MG SODIUM, 16% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

Description:

" Miso and tofu replace ricotta "

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Per Serving (excluding unknown items): 338 Calories; 7g Fat (19.5% calories from

fat); 15g Protein; 53g Carbohydrate; 5g Dietary Fiber; 6mg Cholesterol; 548mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : Fresh rosemary brightens the flavor of this classic filling.

 

Nutr. Assoc. : 3407 0 0 1363 0 0 0 0 0 0 0 26429