a diary of illustrated recipes

Friday, September 09, 2005

Tofu and walnuts Ravioli

Ingredients for the dough: 300gr flour, 60gr Ener-g (equal 3 eggs)
Ingredients for the filling: 150gr tofu, 50gr walnuts, 15 basil leaves, 10 mint leaves, olive oil, salt
Drain the tofu from its own water, put it in a bowl and smash it with a fork. Crash the walnuts with a mixer along with mint and basil and add this to the tofu. Adjust with salt and let it rest while you prepare the dough.
Mix the flour and Ener-g. Add enough water and work the dough until it becomes soft and elastic. Let it rest for 30 minutes. Have your pasta machine ready to get a few sheets of thin pasta. Use number 5 on your machine.
Cut approximately 8cm squares from the sheets and put about 1 tsp of filling in each. Fold them in a triangle and push well the borders in order to avoid the filling to slip out while cooking. Have a big saucepan ready with boiling salty water. Add the ravioli and let it cook counting 3 minutes from when the water starts boiling again. Dress it with a simple tomato sauce made by frying a bit of garlic in oil and canned tomatoes. Garnish with fresh mint and serve immediately.
Note: the heart has come out there absolutely by chance, but it must mean something! :)

1 Comments:

Blogger T dice...

What a lovely, healthy idea for a ravioli filling!

1:55 PM

 

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