Best Ravioli with Tofu Burrata Recipe
Who doesn't love homemade ravioli? This recipe calls for a bit of effort but is well worth it if you want stuffed ravioli with a soft tofu burrata.
Any pasta sauce goes well with these ravioli - you can use a roasted red pepper sauce, a cashew-based cream sauce, a shitake wine sauce, or a traditional tomato-based sauce.
This recipe makes about 3 dozen 1 ½-inch ravioli to serve 6 people.
For the ravioli pasta
- 4 ounces silken tofu (1/2 cup)
- 2 cups semolina flour
- 1 tablespoon plus 1 teaspoon olive oil
- 1 tablespoon water
- Pinch of salt
- Bread flour (for dusting and rolling the pasta)
You can do this either in a food processor or by hand.
- To make your dough in a food processor, put all of the ingredients into the bowl. Process till it forms a ball.
- To make the dough by hand, make a hill out of the flour. Make a well in the middle. Put the remaining ingredients into the well and combine them gradually with the flour. Form a ball with the dough.
- Now take your dough and knead it on a floured surface till it is smooth and stretchy. Cover the dough ball with plastic wrap, letting it rest for 30 minutes while you make the tofu burrata.
For the tofu burrata
- One block firm or extra-firm tofu (14 to 16 ounces)
- 2 tablespoons vegan Parmesan cheese or nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 teaspoons vegan butter, melted
- First, you'll want to drain the excess water from your tofu (drained tofu absorbs more flavor). You can do this quickly with a tofu press, or alternatively, wrap the tofu block in a towel. Put it in a colander, adding a weight on top to press out the liquid still inside the block.
- Once your tofu is drained, mash it with a fork or a potato masher while you melt the vegan butter.
- Fold in the vegan Parmesan or nutritional yeast along with the rest of the spices. Pour in the butter and stir quickly so that everything mixes together before the butter can firm up again.
- Your tofu burrata is now ready! Refrigerate half of it, and reserve the other half for the rest of this recipe (it will last for up to 5 days).
Note: If you desire, you can freeze the other half of your tofu burrata in a sealed container. Frozen tofu will keep for up to 5 months.
For the ravioli filling
- 1 teaspoon olive oil
- 2 medium Portobello mushrooms (stems trimmed, gills scraped off, finely diced)
- 1/2 bunch fresh chives, chopped
- 1 cup vegan mozzarella cheese
- 1/2 recipe tofu burrata (see above)
- To make the filling, heat a skillet over medium-high heat. Add the olive oil and once the oil is hot, sauté the diced mushrooms till soft.
- Remove your pan from the heat. Stir in the chives and vegan mozzarella. Set aside to cool.
- Once your mixture has cooled, stir in the tofu burrata.
- Your filling is now ready.
Note: If you aren't ready to fill your ravioli yet, refrigerate the filling till the ravioli pasta is done.
To make the ravioli
Now it's time to assemble your ravioli.
- Take your ball of pasta dough and divide it into quarters. Roll out each quarter, using a rolling pin or a pasta machine, for a thin dough. You are aiming for 1/16-inch thickness, or use the number 5 setting of your pasta machine. Remember to dust with bread flour as you roll the pasta.
- Each pasta sheet should be roughly 3 inches wide. Cut each pasta sheet in half, crosswise, then wet one half of each sheet with water (use a brush).
- Place spoonfuls of the filling on the wet half of each pasta sheet. Aim for one tablespoon of filling per mound and place them about 1/2 inch apart from each other.
- Now put the dry half of each pasta sheet on top of the wet half that has the filling.
- Using a pizza wheel, cut between the mounds of filling (or use a sharp knife). Pick up each ravioli and press the ends together. Make sure to press out any air that might be around the filling so that the seal is nice and tight.
- Cook your ravioli 12 pieces at a time, in lots of gently boiling, salted water. They will cook in about 4 minutes.
- Serve them with your chosen sauce, and enjoy!