Friday, September 19, 2008

Eggless Ravioli

Special thanks to Myra Kornfeld, one of the authors of the book, The Voluptuous Vegan, for allowing us to post this recipe. Ravioli is something I have not eaten since I gave up eggs, so I am excited to try this out!

To make 1 pound of dough (enough for 70 ravioli):
1/4 pound of firm silken tofu
2 tablespoons of olive oil
1/4 cup of water
1/2 teaspoon of salt
2 cups of flour

1. Blend firm silken tofu with olive oil, water, and salt.
2. Add flour and tofu mixture to food processor.
3. Process the mixture for 1 minute. This should give you a good, pliable dough.
4. Finish by kneading it on the table for another minute.

As for the stuffing, I am liking the looks of this one by Martha. I will let you know if I get daring and decide to incorporate beets into the dough like she does:

Martha's Beet Ravioli Stuffed with Ricotta, Goat Cheese, and Mint

Looking around more on the web I am seeing that you could also use wonton wrappers to make eggless ravioli, have any of you ever tried using them? Does the ravioli taste good?

click here for Myra Kornfeld's website

Here is her book:

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