Free Form Ravioli

LORI

ingredients

Pasta dough: 4 ounces silken tofu
1 tablespoon extra-virgin olive oil
1 tablespoon red palm oil
1/2 teaspoon sea salt
2 cups semolina flour, plus more for dusting
Arugula Pesto: 1/4 cup pine nuts
3 garlic cloves, minced
2 cups coarsely chopped arugula, stems included
1/4 cup coarsely chopped fresh basil
2 tablespoons nutritional yeast flakes
Sea salt and freshly ground black pepper to taste
Pinch of ground cayenne
1/2 cup extra-virgin olive oil
Filling: 8 ounces firm tofu, pressed well in towel to remove most of moisture
1 1/2 teaspoons nutritional yeast flakes
1/2 teaspoon dried granulated onion
Juice of 1/2 lemon
1/4 cup thick Cashew Cream (see recipe below)
1 1/2 teaspoons white miso paste
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
To assemble: 10 sprigs fresh flat-leaf parsley, leaves only

directions

1
Pasta dough: Place tofu, olive oil, red palm oil, 2 tablespoons cold water and salt in a food processor process on high for 1 minute.
2
Gradually add the flour, 1/2 cup at a time to the tofu mixture and pulse to combine, adding more water if necessary to make a smooth dough. Once combined, turn the dough out onto a lightly floured surface and knead by hand for 5 to 10 minutes. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
3
Arugula Pesto: Place all of the pesto ingredients except the oil in a food processor and pulse several times. Continue to blend as you slowly pour in the oil in a thin stream.
4
Filling: Place all of the filling ingredients in a food processor and pulse until the mixture has the texture of ricotta cheese.
5
Assembling the ravioli: Divide the pasta dough into quarters and roll one piece through a pasta machine to the thinnest setting, cutting the sheet in half crosswise if necessary to keep it manageable. Repeat with second piece of dough. (Save the remaining dough for another use.)
6
Place the two rolled sheets of dough next to each other on a lightly floured surface. Lay parsley leaves randomly over one sheet. Cover with the other sheet of dough, gently press the sheets together, then run the dough through the machine again on the thinnest setting. Place the sheet back on the floured surface and cut it crosswise to make 5-inch squares.
7
Cook the pasta in a large pot of boiling water until it floats, about 3 minutes. Drain.
8
Heat the filling for a few minutes in a microwave oven or in saucepan over medium heat until warmed through.
9
Working quickly but carefully so that you don’t burn your fingers, set the pasta pieces out on a clean, stick-free surface. Place 2 tablespoons of the filling in the middle of each piece of pasta, then fold in half to make free-form imperfect, not totally sealed ravioli.
10
Divide the ravioli among serving plates and top with a spoonful or two of the arugula pesto. Serve immediately.
11
Cashew Cream: Rinse 2 cups whole raw cashews (not pieces, as they can be dry) under cold water.
12
Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
13
Drain and rinse under cold water. Place in blender with enough cold water to cover them by 1 inc