Before I discuss the recipe, I want to give a shout-out to Tofutti brand for having a long product shelf-life. I bought my container of Tofutti Better Than Ricotta Cheese in about March, and lost it in the back of my fridge. I reunited with it again today, fearing the mouldiest. I was more than pleasantly surprised to find it still had another month and a half 'til expiry and in perfect condition for eating. YES!!
So, I have posted about making ravioli before and the good news is, that with the dough hook-thing on my food processor, I am only getting speedier and speedier at making these little things, this dish taking less than 3 hours from sauce to filling to dough to plate. If I hadn't paused to wash some dishes, it probably would have been quicker, so don't ever feel daunted by pasta-making. It's not always as time-consuming as it seems.
- 2 bunches of basil (about 4 cups, loosely packed)
- 2 cloves garlic, crushed
- 1 tbsp of lemon juice
- 1/2 cup pine nuts
- 1/4 cup olive oil
- pinch of salt
Add the basil and pine nuts to the food processor and blend until paste-like. Add the lemon juice, garlic and salt and blend again. While blending, slowly drizzle in the olive oil. DONE! I usually would have a taste and add anything else that needs adding, being mindful that the flavours will deepen and emulsify after a night in the fridge.
As with my last ravioli, I used Vegan Dad's dough recipe, replacing 1.5 tbsp of all-purpose flour with besan (chickpea flour) to give colour and bind.
Follow the dough recipe and roll out in a pasta roller or, if you've got muscles and patience, with a rolling pin.
- 1 tub Tofutti Ricotta (I subtracted about 5 tbsp for later use)
- 10 small Swiss Brown mushrooms, thinly sliced
- 1 leek, finely diced
- 2 cloves garlic, finely diced
- 1.5 tbsp Nuttelex
- 1 tbsp nutritional yeast
- pinch of salt
- pinch of pepper
Finely dice the leek and add to a large frypan with the melted butter in it. Mince the garlic and add to the leek. Make sure to keep the heat on low so as not to burn anything. Slice the mushrooms as thinly as possible (I use a cheap mandolin from the Tokuya on Bourke St). Make sure to give the leek/garlic mixture a few stirs whilst slicing the mushrooms. Add the mushrooms to the frypan and grind some salt and pepper over it.
I won't go on and on about how to compile the ravioli, as I have described the process on this blog before. I will, however, comment on the Tofutti Ricotta being delicious. I had feared it would be yucky, based on a few reviews I have read. Rather, it worked wonderfully - the texture and moisture content was perfect, and the taste went well with my ingredients. Worth the high price if you can't be bothered making tofu ricotta.