Spinach & Ricotta Ravioli with Rich Tomato Sauce

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Spinach & " Ricotta " Ravioli with Rich Tomato Sauce

 

 

 

Spinach " Ricotta " Filling (adapted from recipe in Files):

 

 

NOTE: This makes much more than is required for the ravioli so you may

want to cut this recipe in half. Alternatively use the extra sauce for

another dish such as spaghetti, cannelloni or lasagne.

 

 

1 large onion, chopped

10 oz (285 g) frozen chopped spinach, defrosted

3 tsp olive oil

1 lb (450 g) tofu, mashed

1 Tbsp (3 tsp) agave nectar

1/4 cup nutritional (savoury) yeast flakes

1 Tbsp (3 tsp) lemon juice

3 tsp chicken-style bouillon powder

2 tsp garlic powder

1/2 tsp oregano

2 tsp sweet basil

1 tsp salt -OR- to taste

 

 

1. Saute onion in olive oil. When soft add spinach. Saute a few

minutes to cook spinach. Remove from heat and set aside.

 

2. Place remaining ingredients into a food processor. Process until

reasonably smooth.

 

3. Add spinach and onion mixture. Process again until thoroughly mixed

in, but plenty of specks of spinach remain.

 

4. Refrigerate until required.

 

 

 

Ravioli

 

 

1 packet `Orgran Pasta Flour "

-OR-

other GF vegan pasta recipe (see Files)

 

 

1. Make pasta as per instructions on packet, keeping mixture

reasonably soft if rolling by hand.

 

2. Take a small portion of pasta dough and roll into a long strip

about 6 " (15 cm) wide and around 2 mm (just under 1/8 " ) thick. Cover

remaining pasta dough with a damp paper towel or tea towel to prevent

it from drying out.

 

3. Place teaspoonfuls of " Spinach and Ricotta Sauce " along one side of

the length of the pasta around 2 cm (3/4 " ) from edge and 5 cm (2 " ) apart.

 

4. Using a pastry brush and water, moisten around all 4 sides of the

spoonfuls of filling.

 

5. Fold over pasta dough, covering filling.

 

6. Using the side of your little finger gently push pasta around balls

of filling to remove air and seal. Take care not to poke holes in the

pasta with your fingernails.

 

7. Using a knife or ravioli cutting wheel, cut between filling and

along edges of pasta to form squares. Place on to a plate and cover

with damp paper towel or tea towel.

 

8. Repeat with remaining pasta dough and filling. Place completed

ravioli in the refrigerator while you prepare the sauce.

 

 

 

Rich Tomato Sauce:

 

 

1 can chopped tomatoes

1 onion, chopped finely

3 tsp olive oil

4 cloves garlic, crushed

1 teaspoon sugar

8 tsp tomato paste

dried Italian herbs or mixed herbs, to taste

salt, to taste

 

 

1. Heat oil in a saucepan. Cook onion and garlic.

 

2. Add tomatoes, sugar, tomato paste, herbs and salt to taste.

 

3. Heat until boiling. Allow to simmer while you cook the ravioli.

 

 

 

To Cook Ravioli:

 

 

1. Boil a large saucepan of water with a little salt.

 

2. Place ravioli into the boiling water in batches. After ravioli

rises to surface, boil for a further 2 or 3 minutes.

 

3. Remove from saucepan with a slotted spoon.

 

4. Place ravioli on plate, top with a little of the " Rich Tomato

Sauce " . Serve.

 

 

Serves 4 - 5.