Yield: 6 servings

From the Natural Gourmet Institute

copyright© The Voluptuous Vegan by Myra Kornfeld and George Minot

Shared by Alicia Parent

 

Tofu Ricotta:

½ pound firm tofu, pressed

3 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon salt

2 garlic cloves, peeled

1 teaspoon mellow barley miso

1 tablespoon fresh rosemary, finely chopped

 

Porcini Mushroom Pesto:

1 ½ ounces dried porcinis (1 ½ cups)

5 medium garlic cloves, roasted

¼ cup pine nuts OR walnuts

¼ cup olive oil

½ teaspoon sea salt, plus more to taste

freshly ground black pepper

¼ cup finely chopped chives

 

Tofu Ricotta:

1.      In a food processor, combine tofu, olive oil, lemon juice, salt, garlic and miso. Process, stopping a few times to scrape down sides, until tofu is smooth with slightly granular texture. Add chopped rosemary and pulse to combine. Remove from processor and set aside. Wash out food processor bowl.

 

Porcini Mushroom Pesto:

1.      Cover mushrooms in bowl with boiling water, and soak for 20 minutes. Drain mushrooms and clean thoroughly to remove all sand attached to stems. Discard soaking liquid.

2.      Combine mushrooms, garlic, pine nuts, olive oil, salt and black pepper in food processor and process until smooth. Add chives and pulse to combine. Taste for seasoning.

 

3.      Roll out dough and fill ravioli according to directions, spooning in ½ teaspoon of tofu cheese first, then adding heaping ½ teaspoon of mushroom pesto on top. Cover with second sheet of dough to encase filling. Ravioli can be frozen, if desired, at this point.

 

4.      Cook ravioli in 12-inch sauté pan filled with 2-inches of simmering water for 3 to 5 minutes, depending on dryness of your pasta and whether or not they were frozen.

 

5.      Use slotted spoon to gently lift ravioli out of water. Drain briefly for a moment, then serve immediately.