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!
You will need
- 2 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 700g tomato passata
- 1/2 teaspoon salt
- few basil leaves (optional)
- 2 cups fine semolina
- 2 cups plain flour
- 1 1/2 teaspoons salt
Tofu Ricotta Filling:
- 250g extra firm tofu
- 3 tablespoons nutritional yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black salt (kala namak)
- 3 tablespoons soy milk
- 1/2 cup fresh parsley
- cracked black pepper
- 3 tablespoons of olive oil (or use soy milk for oil free)
- Vegan parmesan
- Extra basil leaves (optional)
Recipe: Nadia Fragnito
30 mins to prep
1 hour to cook
In 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.
Stir 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.
Remove from the heat. (You can use this sauce anytime to stir through your favourite pasta, just refer to this recipe!)
For the pasta dough, in a large bowl, stir together the flours and salt. Make a well in the centre and pour in 1 1/2 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.
Turn 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.
For Tofu Ricotta: Add all ingredients to a food processor. Blend until it reaches a ricotta consistency: smooth, but with a touch of graininess.
For Ravioli: After 30 minutes, cut the dough into 3 pieces. Take 1 piece and cover the others to prevent them from drying out.
Using 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.
Spoon 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.
In 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.
To serve, gently stir through your pomodoro sauce and sprinkle with vegan parmesan.
Recipe: Nadia Fragnito