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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 440.6
  • Total Fat: 22.0 g
  • Cholesterol: 49.4 mg
  • Sodium: 445.3 mg
  • Total Carbs: 46.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.2 g

View full nutritional breakdown of Tofu Ravioli calories by ingredient
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Tofu Ravioli

Submitted by: ICKA_2
Tofu Ravioli

Introduction

I stole this recipie off foodiemama.com. Although it takes some time to make, it's really good! Also, it makes ALOT and is really filling. Serve with salad =) I stole this recipie off foodiemama.com. Although it takes some time to make, it's really good! Also, it makes ALOT and is really filling. Serve with salad =)
Number of Servings: 6

Ingredients

    Pasta ingredients:

    2 cups flour
    1 cup hot water
    cup oil
    a pinch of salt
    filling ingredients
    tofu
    1 egg
    cup parmesan cheese
    cup mozzarella cheese
    1 T basil
    garlic salt to taste

    Sauce ingredients:

    1 14 oz can of tomato sauce
    1 14 oz can of chopped tomatoes
    cup olive oil
    cup chopped onions
    basil
    salt

    ORRRR... use your favourite pasta sauce, like alfredo. Personally, I like Ragu.

Directions

For the pasta:

Combine the flour and salt. Heat up one cup of water. Pour cup of oil on top of the water. Slowly pour the wet ingredients into the dry. Mix until you have a stiff dough. If its sticky, add more flour until its not. Set aside. Prepare filling.

Filling:

Crumble the tofu to make it the texture of ricotta cheese. Stir in the remaining ingredients. Set aside.

Make the dough into small balls the size of a quarter. Roll a ball of dough until it is practically a transparent flat circle. Place a tsp of the filling in the center. Fold the top half over the bottom half and crimp the edges with a fork, or press the edges down with your own fingers. Repeat until youve used all the filling. If you have leftover dough, it may be frozen for later use.

Drop each ravioli into boiling water for 2 minutes. Remove the ravioli from the water and set on a plate to rest while you make the sauce.

Sauce: Heat olive oil in pan. Add onions, and cook until translucent. Pour in the canned tomatoes and sauce. Stir and shake in some basil and salt to taste. Stir and heat until warmed through. Put the ravioli in the sauce and gently toss. Sprinkle parmesan cheese over the top and serve hot.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user ICKA_2.






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