Ingredients

The Pasta

• 650 g Strong White Flour (+ Extra for rolling)
• 300 ml Water
• 1 tbsp Olive Oil
• Pinch of Salt

The Filling

• 1 Large Onion
• 3 Garlic Cloves
• 250 g Spinach
• 350 g Silken Tofu
• 1 tbsp Vegetable Oil
• 1 tsp Cornflour
• 2 tbsp Water
• Salt and Pepper

Equipment

• Frying Pan
• Chopping Board
• Sharp Knife
• Blender
• Small Mixing Bowl
• Large Mixing Bowl
• Rolling Pin
• Fork
• Baking Tray
• Greaseproof Paper
• Large Pan

Method

The Filling

• Add the vegetable oil to a pan and gently heat it on the hob
• Chop the onion, and add it to the oil
• Cook until soft
• Mince the garlic and add to the pan
• Allow to cook for a few minutes – don’t let it burn!
• Add the spinach to the pan
• Cook the spinach until it wilts
• Add the tofu to a blender
• Blend until smooth (add a little water to help if needed)
• Add the blended tofu to the spinach/onion/garlic mixture in the pan
• Mix well and cook on a low heat
• In a small mixing bowl, mix the cornflour with 2 tbsp water
• Add the cornflour mixture to the pan and mix well (this will thicken the filling)
• Cooking on a low heat while mixing until nice and thick
• Season with salt and pepper to taste
• Take off the hob and allow to cool while you make the pasta

The Pasta

• Add the flour and salt to a large bowl
• Make a well in the middle of the flour
• Add the oil and 3/4 of the water (*you may not need all the water – add more if needed)
• Mix together to form a dough
• Knead the dough on a floured surface for 10 – 15 minuets
• Leave the dough to rest for 10 minuets
• Split the dough into 8-10 pieces
• Take one piece and roll into a sausage shape with your hands
• On a floured surface, roll the dough into a long thin strip with a width of approximately 15 cm and a few millimetres thick
• On the top half of the dough add a tsp of filling in a ball shape
• Repeat across the strip of dough, with 3-4 cm between each ball of filling
• Wet the top and bottom edges of the dough with some water (this will help sticking)
• Take the bottom half of the dough and flip it over the top half with the filling
• Gently press the dough around the filling, removing any air bubbles
• Cut in between each ball of filling, creating individual parcels of ravioli
• Using a fork, crimp around the 3 edges to ensure they don’t spilt open
• Line a baking tray with greaseproof paper
• Place the ravioli on the baking tray and freeze
• Repeat with the rest of the dough and filling
• Heat a large pan of salted boiling water
• Add the ravioli from the freezer to the boiling salted water
• After approximately 5 minuets/when the ravioli floats – it’s cooked!
• Serve immediately with your favourite sauce!