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  • Vegan Tofu Basil Ricotta Ravioli

    It might seem like a bit of a faff to make your own ravioli but it really isn’t. This recipe takes about 40 minutes and most of that is rolling out the “pasta”. Making your own vegan pasta is easy and the results are excellent. If you have a pasta roller it’ll be even easier. The ravioli filling is very adaptable and we have been playing around with adding different ingredients to the tofu/cheesy base such as sun-dried tomatoes or mushrooms. Once you’ve perfected the method a whole world of delicious, and simple, meals awaits you/opens up?

    Vegan Tofu Basil Ricotta Ravioli

    Ingredients

    Ricotta

    1/2 block tofu – well pressed

    1 cup fresh basil leaves, finely chopped

    2 tbsp nutritional yeast

    2 tbsp soya/almond milk

    1 tsp Dijon mustard

    Juice of 1/2 lemon

    1 pinch salt

    Generous grind of black pepper

    Pasta

    2 cups plain flour

    1 tsp olive oil

    1/2 cup water

    Pinch salt

    Method

    Crumble the tofu into a large bowl and add the finely chopped fresh basil and nutritional yeast. Stir well and add a spoonful of milk plus the Dijon mustard, the lemon juice, salt and pepper. Continue to mix, with your hands if you prefer, until the mix can be formed into a ball. Cover with cling film and pop it in the fridge.

    To make the pasta, sieve the flour into a large bowl and add the salt. Form a well in the middle of the flour and pour in the water and oil. Stir until well mixed and then continue to kneed until you get a smooth, pastry consistency. Add more water or flour to get it right, it should hold together in a ball without sticking to your hands.

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    Ricotta Balls

    Roll the pasta into a rough sausage shape and cut approximately 1/3 off. This will be the bottom layer. Roll out this bottom layer with some flour underneath until it is just a few mm thick. Place a small ball of the ricotta mixture, about 3-4 cm in diameter, equally spaced onto the rolled out pasta.

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    Cutting

    Roll out the other 2/3 of the pasta, equally as thick and lay it loosely over the bottom sheet. Cup the pastry over the ricotta balls and then cut out with either a cup that overlaps the balls by 1/2 cm or so of use a ravioli cutter like this, if you have one. We used a cup but this recipe went down so well that the cutters are in the post.

    Remove the excess pasta sheet and, with a wet fork, press down the edges of the ravioli.

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    Raw Rav

    Place the pasta into boiling water for 4-5 minutes, leave to cool and the pasta will continue to shrink around the ricotta filling. Serve with your favourite tomato pasta sauce or pesto.

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