Recipe
Ravioli with Ricotta Filling & Pomodoro Sauce Recipe
This recipe is rated 5.0 out of 5.
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Kid-friendly
Baking
Comfort food
Entertaining
Main meals
We’re not saying you should lie to Nonna, but if you served her this dish without revealing your process, she’d probably never guess the creamy ricotta filling is made from tofu! Stuffed into soft ravioli and smothered in rich Pomodoro sauce, this recipe is a winner winner Italian dinner.
You will need
Serves 4
For the pomodoro sauce:
- 2 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 700g tomato passata
- 1/2 teaspoon salt
- A few basil leaves
For the ravioli:
- 2 cups fine semolina
- 2 cups plain flour, plus extra for dusting
- 1 1/2 cups water (add a little at a time)
- 1 1/2 teaspoons salt
For the ricotta filling:
- 250g extra firm tofu
- 3 tablespoons nutritional yeast
- 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, to taste
- 3 tablespoons of olive oil (optional; replace with soy milk for oil-free)
To serve (optional):
- Vegan parmesan
- Extra basil leaves
Recipe: Nadia Fragnito
Directions
45 mins to prep
30 mins to rest
45 mins to cook
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Step 1
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.
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Step 2
Stir through the passata, salt and basil leaves. Cover and simmer over low heat for 30 minutes, stirring occasionally, then remove from the heat.
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Step 3
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.
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Step 4
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.
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Step 5
To make the ricotta filling: Add all ingredients to a food processor. Blend until it reaches a ricotta consistency: smooth, but with a touch of graininess.
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Step 6
To make the ravioli: After 30 minutes, cut the dough into 3 pieces. Take 1 piece and cover the others to prevent them from drying out.
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Step 7
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.
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Step 8
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.
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Step 9
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.
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Step 10
To serve, gently stir through your pomodoro sauce and sprinkle with vegan parmesan if you fancy, and garnish with basil leaves.
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Recipe: Nadia Fragnito
