Guest guest Posted August 5, 2002 Report Share Posted August 5, 2002 tofu * Exported from MasterCook * Eggless Ravioli Dough Recipe By :Myra Kornfeld for Natural Health 2001-10/11 Serving Size : 0 Preparation Time :0:00 Categories : 2002-08-05 Meatless Pasta {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound firm silken tofu 2 tablespoons olive oil 1/4 cup water 1/2 teaspoon salt 2 cups flour Blend tofu with olive oil, water, and salt. Add this to a food processor that contains all the flour. After processing the mixture 1 minute, you'll have a good, pliable dough, Finish by kneading it on the table for another minute. ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica Kitchen in New York City for six years. She is currently an instructor at the Natural Gourmet Cookery School, also in New York City. She is the author of The Voluptuous Vegan (Clarkson Potter, 2000). Description: " Enough dough for 70 small squares " Yield: " 1 pound " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1219 Calories; 32g Fat (24.4% calories from fat); 34g Protein; 193g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1113mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Fat; 0 Other Carbohydrates. NOTES : Ravioli dough usually has egg in it, but I've come up with an eggless version that works well, resulting in a finished dough that is easy to handle and sturdy enough to hold fillings. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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