Fresh Ravioli
This is a great way to impress a friend, and proves that you don’t need egg to make fresh pasta.
It has nothing to do with the Peak District - we are just putting it in to show off! This recipe will be included in the forthcoming (contain your excitement) little book: 'The Pirate Rabbits' Cookbook' .
Note: if you can get ‘pasta flour’, use that, as it is even ‘harder’ than bread flour.
Serve with anything you like.
Can't find what your looking for? Search all of the ActiVeg Network recipes.
Ingredients
- 8 parts white bread flour
- 2 parts soya flour
- 1 part (optional) gram flour.
- (As a rough guide, a smallish mugful of bread flour will do a generous portion of pasta for two people.)
Method
- Mix the flours up really well with some cold water until you’ve got dough that’s dry enough not to clag your hands up.
- Leave to sit for a few mins, and put a big pan ‘o water on to boil, with a pinch of salt.
- Cover a work surface with flour and roll the dough out quite thinly, then use a typical glass (or a proper cutter) to cut circles out, as if you were making really thin biscuits.
- Now you fill ‘em! Mushroom pate (mushrooms finely chopped gently fried with onions and soy sauce) works well, especially if you add a little soya milk, to make it creamy. Grated soya ‘cheese’ and some mashed tofu is also recommended.
- To fill each one, you put a little (max. teaspoon) filling in the centre, then fold over and press down firmly on the edges with the prongs of a fork, to seal. You’ll end up with cute little half moon ‘pasty’ shapes.
- You then boil these in the water, say 6 at a time, for about 5-6 mins until almost cooked. Hoik each batch out and place in cold water until needed.
- To serve, simply put back into boiling water and boil another coupla mins. To test ‘doneness’, simply cool one down under a tap and bite into it.
About
- Difficulty: Experienced
- Preparation: Other
- Provides: 2 servings
- Yields: Ravioli shapes, to go with something else as a mail meal
- Vegginess:: Vegan
Type
Timings
- Preparation: 40 minutes
- Cooking: 20 minutes
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
% 