Vegan Ravioli Pomodoro

• Vegan

• Produce

  • 1/4 cup Basil, fresh packed leaves
  • 1 cup Basil, fresh leaves
  • 6 Garlic clove
  • 1 Onion, small
  • 32 oz Tomatoes, with juice canned

• Refrigerated

  • 1/4 lb Tofu, extra firm
  • 1/4 cup Unlfavored soy or almond milk

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tbsp Cornmeal
  • 2 tsp Granulated sugar
  • 1/4 tsp Pepper
  • 1 tsp Salt
  • 1 Salt and pepper
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 1 scant cup Water

Found on connoisseurusveg.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat pastry flour (or another cup of all purpose flour - see note)
• 3/4 tsp. salt
• 1 scant cup water
• 2 tbsp. olive oil
• 1-2 tbsp. cornmeal, for dusting (optional)
• 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
• 1 small onion, quartered
• 2 garlic cloves, minced
• 1/4 cup unlfavored soy or almond milk
• 2 tbsp. lemon juice
• 1/4 lb. extra firm tofu, drained
• 1/4 cup finely chopped fresh basil leaves, packed
• 1/4 tsp. salt (or to taste)
• 1/4 tsp. pepper (or to taste)
• 2 tbsp. olive oil
• 4 garlic cloves, minced
• 32 oz. diced tomatoes (canned, with juice)
• 2 tsp. granulated sugar (whatever type you prefer)
• salt and pepper to taste
• 1 cup sliced fresh basil leaves

Directions

• Mix flours and salt together in a medium mixing bowl. Add water and olive oil. Mix thoroughly until a dough is formed, adding a bit of water if it seems to dry, more flour if too moist.
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly rub the surface of dough with olive oil, place into a clean bowl, cover and let it rest for at least 30 minutes.
• While the dough rests, place cashews, onion, garlic, milk, and lemon juice into food processor bowl and blend until relatively smooth (it doesnt have to be perfect). Add tofu and basil and pulse, just until blended but still chunky like ricotta cheese. Season with salt and pepper.
• Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add garlic and sauté just until fragrant, about 1 minute. Add tomatoes and sugar. Bring to a simmer and lower heat. Allow to cook, stirring occasionally, about 20 minutes, until the juices are reduced by half or more.
• Remove from heat. Stir in basil and season with salt and pepper to taste.
• Divide dough into three equal portions. Place one portion onto floured work surface and roll to a rectangle thats about 1/8 inch thick and at least 4 inches wide. Draw a lengthwise score along the rectangle and place teaspoonfuls of filling about an inch apart, each about an inch below the score (see photo, above). Wet your fingers and lightly moisten the top surface of the dough surrounding the filling dollops. Fold the dough about the score to cover the dollops of filling, pressing to seal around them and form pockets in the dough. Use a knife or scissors to cut the dough into squares around the pockets (or circles, or whatever shape you like). Trim any excess dough and save for rolling with another batch of dough. Optionally, use the tines of a fork to create ridges along the outer edges of each ravioli.
• Place each ravioli on a nonstick surface (a sheet of parchment works great), after cutting. Optionally, dust the tops with a bit of cornmeal.
• Repeat until all dough and filling is used. You should have about 24-28 ravioli.
• Bring a large pot of water to a boil and carefully add ravioli. Cook just until they float, about 2-3 minutes. Immediately remove from the pot and drain into a colander. Return to pot and toss with a few dashes of olive oil.
• Pour sauce over ravioli immediately prior to serving. Divide onto plates and serve.