Crispy Ravioli with Pea and Mint Ricotta
Ingredients
Dough
- 1 cup flour
- 1 cup semolina flour
- 1/4 cup silken tofu (firm)
- up to 1/2 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon turmeric (optional)
Filling
- 2 cups frozen peas (thawed)
- 2 minced garlic cloves
- 2 finely chopped green onions
- 1/4 cup mint leaves
- 1/2 block extra firm tofu (squeezed to remove water)
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon zest
- juice of 1/2 lemon
- salt and pepper to taste
Preparation
In a food processor, combine the flour, silken tofu, salt, and turmeric on high speed. Slowly add the oil and then water, 1 tablespoon at a time, until it forms a smooth ball. Wrap in plastic wrap and let rest for 30 minutes.
In a medium pan over medium-high heat, add a drizzle of olive oil and sauté the garlic and green onion for 2 minutes. Add the peas and cook for 1-2 minutes on medium heat.
Add the peas to the food processor along with the remaining filling ingredients and pulse 5-6 times until it resembles ricotta with coarsely chopped peas. Adjust seasonings to taste if needed.
Divide the dough into 4 pieces. Take one piece and wrap the rest in plastic wrap. Sprinkle flour on the work surface and roll out the dough until thin enough to see the shadow of your hand underneath.
Use a 2-inch circular cutter or a narrow glass to cut the dough into circles. Place 1 teaspoon of filling in the center of each circle. Dampen the edges with water, place another circle on top, and seal by pressing with fingertips. Place on parchment paper and cover with a damp towel. Repeat until all dough is used.
In a nonstick pan over medium-high heat, cook the ravioli in batches with 1 tablespoon of oil for 3-4 minutes on each side or until crisp. Alternatively, boil the ravioli in salted water until they float to the top, about 3-4 minutes. Serve with your favorite sauce.
