Tofu Ricotta Spinach Ravioli
Tofu ricotta spinach ravioli wraps a filling of pressed firm tofu, ricotta, blanched spinach, Parmigiano Reggiano, and nutmeg inside fresh pasta sheets. The tofu lightens the ricotta's richness while maintaining a creamy mouthfeel, and nutmeg adds a warm spice note that complements the earthy spinach. Crimping the edges with a fork before boiling creates a tight seal that holds through 3-4 minutes of cooking, and immediately coating the drained ravioli in sage-infused butter prevents the surface from drying out. The recipe yields enough for four servings, making it well-suited for a sit-down dinner.
Adjust Servings
Instructions
- 1
Press tofu dry, blanch spinach, squeeze out moisture, and finely chop.
- 2
Mix ricotta, tofu, spinach, Parmigiano, egg, nutmeg, salt, and pepper into filling.
- 3
Pipe or spoon filling onto pasta sheets, brush edges with water, and cover with another sheet.
- 4
Press out air pockets, seal firmly, and cut into squares with a ravioli cutter.
- 5
Boil ravioli in salted water for 3-4 minutes until they float, then drain.
- 6
Infuse butter with sage in a pan, then gently coat the ravioli for 30 seconds.
- 7
Plate, then finish with extra pepper and grated cheese.
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