Tofu Ricotta Spinach Ravioli
Quick answer
- Total time
- 60 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Pressed firm tofu mixed into the ricotta makes a lighter filling than ricotta alone, and a pinch of nutmeg ties the spinach and cheese together.
Read more
When these ravioli burst, the cause is almost always a wet filling: the tofu needs squeezing in cloth until it barely drips, and the blanched spinach needs wringing too. The water stays at a moderate bubble, since a rolling boil can also split the seams. Straight from the pot, the pieces go into sage brown butter before their surfaces dry.
Ingredients
Instructions
- 1
Wrap 150g firm tofu in cheesecloth and press until almost no liquid runs out.
Blanch 120g spinach in boiling water for 1 minute, rinse cold, squeeze very dry, and chop finely so the filling will seal cleanly.
- 2
Combine 250g ricotta, the crumbled tofu, chopped spinach, 40g Parmigiano Reggiano, and 1 egg in a bowl.
Add 0.25 teaspoon nutmeg, 1 teaspoon salt, and 0.5 teaspoon black pepper, then mix until creamy and evenly speckled.
- 3
Lay half of the 24 pasta sheets on the work surface and spoon small mounds of filling 5cm apart.
Brush the edges with water, cover with the remaining sheets, and press around each mound to push out trapped air.
- 4
Cut the ravioli into squares with a cutter or knife, then crimp the edges firmly with a fork.
If any seam looks open, press it again, and set the pieces in one layer on a lightly floured tray.
- 5
Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes.
Lower to medium-high if the boil is too rough, because hard bubbling can split them, and lift them out once they float.
- 6
Cook 40g unsalted butter and 6 sage leaves over medium heat until the butter turns hazelnut brown.
Add the ravioli, shake the pan for 30 seconds to coat, then plate and serve at once.
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