Making your own ravioli may sound like a challenging task, but this recipe makes it simple. This enticing ravioli recipe uses a pesto that incorporates spinach for a unique flavor but still keeps it traditional with basil and garlic. The pesto and pairs deliciously with tofu ricotta for the filling. Try making this with friends for a fun, hands-on dinner party!
Pesto and Tofu Ricotta Ravioli [Vegan]
For the Dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 1 teaspoon olive oil
For the Filling:
- 8 ounces tofu
- 1 cup spinach
- 1/2 cup basil
- 3-4 tablespoons olive oil, divided
- 1 garlic clove
- Salt, to taste
- 1 tablespoon olive oil
- Pepper and parsley, to taste
- Start by preparing pasta. Place flour in a bowl, make a well in the middle, and add olive oil and water.
- Mix with hands until just combined, then knead dough on a table/countertop for a full five minutes, until the dough comes together.
- Wrap dough in a log in a damp kitchen towel and let rest for at least 25-30 minutes.
- While the dough is resting, start your filling. Heat 1 tablespoon of olive oil in a pan over medium heat.
- Crumble tofu into pan and toss to coat with oil. Cook for 3-5 minutes, until slightly fragrant. Remove from heat to cool.
- For pesto, pulse together basil, spinach, garlic, and remaining olive oil in a food processor.
- Add tofu and combine until homogenous. Add salt to taste.
- Return to your pasta dough: on a well-floured surface, roll out your dough to about 1/4 to 1/8 inch thick. Transfer to parchment paper and make light indents with your ravioli stamp that cover half of the dough.
- Using a small cookie dough scoop, fill each indent with the pesto tofu filling.
- Gently fold over the remaining dough and use your fingers to seal the two pieces of dough around each mound of filling.
- Using your ravioli stamp, stamp through the dough to produce the ravioli. Repeat until you have used up all your dough and filling.
- In a pot of boiling salted water, cook ravioli six at a time (in four batches), removing with a slotted spoon once the ravioli is cooked (when it floats to the stop) and transferring to a sieve.
- Serve topped with olive oil, pepper, and parsley.