What a wonderful recipe. I never boiled my tofu before, but I really liked the results of this preparation – it tasted very ricotta-like, and had a fabulous texture. I used shitake mushrooms for this recipe, and made my favorite tomato sauce. I should have taken a photo of the filling, but once we started eating these little lovelies, there was no stopping us.
Wild mushroom and tofu ricotta ravioli
1 pound firm tofu, drained
3 tablespoons fresh lemon juice
2 teaspoons agave nectar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon garlic powder
Break tofu into large chunks. Place in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill uncovered in the fridge until cool enough to handle. Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has the consistency of ricotta cheese. Chill several hours or overnight.
wild mushroom filling:
8 ounces wild mushroom (like shitake, or baby bella, or oyster)
3 cloves garlic, finely minced
1/4 cup fresh basil leaves, minced
1 tablespoon olive oil
1 teaspoon fresh rosemary, minced
salt and pepper, to taste
Heat olive oil over medium-high heat. Add garlic and saute about 2 minutes. Add mushrooms and saute 5 minutes, then add fresh herbs and saute another 5 minutes. Salt and pepper to taste.
For ravioli assembly:
40 wonton wrappers
3″ round biscuit/cookie cutter
Lay one wrapper flat on your work surface. Add about a teaspoon of the tofu ricotta mixture to the center of the skin. Top with about a teaspoon of the mushroom filling. Dip your fingers in water and use them to moisten the wonton wrapper all around the filling, to the edge. Lay another wrapper on top of the first, and press out as much air as possible around the filling.
Using the biscuit cutter, center it around the filling and press down firmly. Peel away and discard the edges of dough around the cutter.
Bring a large pot of water to a boil, add ravioli, and boil for 5 minutes. Drain well and top with tomato sauce and fresh basil. Makes 4-6 servings.