Tofu Ricotta and Butternut Squash Ravioli Rolled in Oregeno Browned Butter and Topped with Fresh Black Figs and Toasted Bread Crumbs
Ingredients
- 8 oz of crumbled tofu
- 1 tbs of nutritional yeast flakes
- 1/2 tsp of apple cider vinegar
- 3/8 tsp of pink salt
- dash of black pepper
- 1 1/4 cups of minced butternut squash
- for the ravoli
- 2 cups of semolina flour
- 2 cups of all purpose flour
- 1 tsp of garlic powder
- 1/2 tsp of pink salt
- 1 cup of aquafaba
- for the butter
- 1/3 cup of vegan butter
- a few sprigs of fresh oregeno
- 1/2 tsp of black pepper
Preparation
In a bowl combine first 6 ingredients
Mix well and set ricotta aside
Preheat oven to 400° f place squash onto a greased baking sheet and bake for twenty minutes
For the ravioli combine all dry ingredients and all wet ingredients mix well and add wet to dry
Mix until dough forms and knead well
Cover and set in fridge for 30 minutes
Remove squash from oven and set aside
Grab dough and roll out into a very thin rectangle
Add a large pinch of ricotta and squash into small piles on one half of the dough sheet
Fold over other half of dough sheet and press a ravioli stamp around each pile
In a large pot bring water to a boil
Reroll dough and repeat process until finished
In a small pot on medium heat add butter and garlic powder
Let butter simmer for around 4-5 minutes or until browned
Remove from heat and add oregeno
Boil raviolis until they float to surface
Remove and roll in butter
Plate and add oregeno and finish with fig slices and bread crumbs
Enjoy!