You certainly don’t need to make your own pasta, but it’s nice to know exactly what is in it and to eat it fresh! Feel like you are dining in style with this Fresh Whole Wheat Tofu Ricotta Ravioli!
We made this in our Weekly Cooking Class!
Ingredients
Up to 1 cup warm water
½ teaspoon ground black pepper
2+ cups whole wheat flour
Optional: ½ teaspoon turmeric
Instructions
Add flour to a bowl. Whisk in seasoning.
Create a well in the center. Add ½ cup of water and begin mixing. Add a little bit of water at a time, mixing well, until slightly shaggy dough is achieved.
Knead until smooth ball is achieved. It should be slightly more dry than bread dough or it will stick to your surface when rolling. Set aside to rest for 30 minutes.
Cut into four pieces. Keep extra flour on hand. Roll first section until very thin, but without tearing or holes. Flip dough occasionally to make sure it’s not sticking.
Roll second quarter of dough separately. Try to achieve roughly the same size and shape.
Gently score first sheet of dough into ravioli-sized squares. Add a small amount of filling, such as our Lemon Tofu Ricotta, into the center. Make sure there is a decent boarder for top and bottom layers of pasta dough to adhere to each other.
Using your finger or a pastry brush, lightly wet the edges of each ravioli square between mounds of filling and then lay over second sheet. Gently press around each mound of filling and then cut into squares.
Carefully separate each square and use the tines of a fork to press all around the outside of each ravioli to make sure that it is well sealed.
Prepare a large pot of boiling water and gently drop ravioli in. It’s ready when it floats.
Gently remove using a slotted spoon or turner. Add your favorite sauce and enjoy!