We’re not saying you should lie to Nonna, but we’re just saying if you served this to Nonna without explaining your process, she probably wouldn’t guess there was tofu in that creamy, crumbly ‘ricotta’ filling!
3 tablespoons of olive oil (or use soy milk for oil free)
Extra basil leaves (optional)
1In a medium saucepan, heat the oil over low-medium heat and add the garlic. Allow the garlic to infuse for 1–2 minutes, stirring often, ensuring it doesn’t brown.
2Stir through the passata, salt and basil leaves. Cover and simmer over low heat for 30 minutes, stirring occasionally. However, I encourage you to simmer for up to 1 hour, as the flavour develops and the sauce thickens beautifully.
3Remove from the heat. (You can use this recipe anytime to stir through your favourite pasta!)
4For the pasta dough, in a large bowl, stir together the flours and salt. Make a well in the centre and pour in 1 ½ cups of water a little at a time, stirring as you go with a fork. Mix until combined and then use your hands to bring the dough together.
5Turn the dough onto a well-floured surface and knead for 10 minutes until elastic. Cover the dough completely and allow to rest for 30 minutes.
6For Tofu Ricotta: Add all ingredients to a food processor. Blend until it reaches a ricotta consistency: smooth, but with a touch of graininess.
7For Ravioli: After 30 minutes, cut the dough into 3 pieces. Take 1 piece and cover the others to prevent them from drying out.
8Using a rolling pin and a generous dusting of flour, roll out your dough into a rectangular shape, approximately 60cm long x 20cm wide. Fold the sheet in half, making a crease in the centre and then re-open it. This allows you to fold the sheet back over accurately after you’ve spooned on the ricotta.
9Spoon tablespoons of the ricotta evenly along the sheet, leaving an approximate 2cm gap between each dollop of ricotta. Brush all the edges with water and fold the empty side of the sheet over the filling. Gently press down around each ball of filling, pushing out any air pockets as you go. Using a pastry roller or ravioli cutter, cut into large squares. Set the ravioli aside on a well-floured tray. Repeat with the remaining dough and ricotta filling. Sprinkle the pasta with flour and allow to dry for a minimum of 30 minutes.
10In a large saucepan of boiling salted water, cook ravioli in small batches for 4 minutes or until al dente. Make sure the water is at a rolling boil each time you add in a new batch of ravioli. Drain carefully. You may wish to drizzle over some oil or sauce to prevent ravioli from sticking together.
11To serve, gently stir through your pomodoro sauce and sprinkle with vegan parmesan.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.