CREAMY RAVIOLI WITH HOUSE MARINARA

CREAMY RAVIOLI WITH HOUSE MARINARA

ingredients

  • 2 cup all-purpose flour
  • ½ cup flour
  • 1 pinch salt
  • ¾ to 1 cup water
  • 3 TBL olive oil
  • House Marinara
  • Tofu Ricotta

instructions

1 To make the dough: In a large bowl, combine the flours and salt and stir it all around.

Make a crater in the center of that and add ¾ cup of the water and the olive oil.

Mix the liquids and flour together until a shaggy dough comes together.

If there’s still a bunch of dry-ass flour in the bowl, add the remaining .25 cup water—but no more—1 TBL at a time until it comes together (it should be a little drier and less sticky than pizza dough).

Once you’ve got your ball of dough, knead it on a well-floured surface for 10 minutes.

Place the dough back in the bowl, cover, and let it rest in the fridge for at least 30 minutes but up to 2 hours.

2 While the dough is resting, prepare the tofu ricotta and marinara.

3 To form the ravioli, you’ll need a ravioli stamp.

First, cut the dough in half. On a well-floured surface, roll out one piece to a rough rectangle that’s twice the width of your ravioli stamp and about .125 inch thick.

With a short end of the rectangle facing you, use the stamp to imprint the dough with 2 side-by-side ravioli squares, fitting about 15 of these pairs down the length of the rectangle.

Fill each ravioli imprint on the left-hand side with 1 TBL of the tofu ricotta.

Using a pastry brush or paper towel, wet the dough along the edges of all the stamps and fold the right-hand row over the left so that all the stamps line up and the filling is completely covered (see this page for a pic).

Stamp over each ravioli again until they are sealed, then transfer to a large baking sheet.

Repeat this process with the other piece of dough.

4 To cook, bring a large pot of salted water to boil and add the ravioli in batches of 8 to 10, depending on the size of your pot. Boil gently until the raviolis float, 2 to 4 minutes.

5 Serve with the marinara.

modifications

just buy wonton wrappers and use them instead.

Skip the whole ravioli stamp and rolling out thing.

Just place a little filling in the center of a wonton wrapper, wet the edges, and press another wrapper over the top, making sure to seal the edges.