Wednesday, 10 October 2012

Oh Em Gee Ricotta Mushroom Leek Ravioli with Pesto Sauce

One of the best foods in the world is the dumpling. This is because the definition of a dumpling can include pretty much any kind of dish that is made of a piece of dough, stuffed with whatever kind of filling, then cooked. Ravioli are like the Italian version of dumplings, and for that I love them. It's hard not to be satisfied after consuming a plate full of them.

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.

Pesto Ingredients:

  • 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.

Filling Ingredients:

  • 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.


Melt down the veggies a bit more, then add the nutritional yeast and lemon juice. Cook until you have cooked most of the liquid out of the mixture. Let cool for a couple of minutes (it's okay if it is still warm) then add to the ricotta. Stir until all the ingredients are combined and let rest in the fridge while you finish the dough.

ravioli_3  ravioli_4

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.




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