Ravioli with Petit Alba
Recipe: The Greenquest

Time

2h10

People

4

Difficulty

Ingredients

For the pasta dough :

  • 340g wheat flour
  • 240g silken tofu
  • A pinch of turmeric powder for colour
  • A large pinch of fine salt

For the stuffing :

Preparation:

For the pasta dough :

In a large mixing bowl, mix 300g of flour (you will have 40g left over for later), the silken tofu, turmeric, and fine salt. You should get a ball that is not very homogeneous and not smooth. This is normal!

Knead the dough for about ten minutes, adding the remaining 40g (maybe a little more, maybe a little less) of flour little by little, until you get a smooth ball.

Fillet the dough and put it in the fridge for an hour (to allow the gluten to develop).

For the stuffing :

Mash the Petit Alba with a fork in a cul-de-poule.

Add the liquid vegetable cream and mix it in with the Petit Alba.

Finally, add the chopped spinach with all the water removed.

Mix until you have a nice filling.

Add salt and pepper to taste.

For ravioli :

Using your ball of dough, cut out 8 equal portions.

Put some flour on the work surface and roll out the dough as thinly as possible with a rolling pin. Try to make the longest possible 10cm wide strips. You can, of course, use a pasta machine if you have one to make the strips.

Create two strips in pairs.

On a strip, place small piles of filling (about 1 teaspoon) about 3 cm apart.

Using a kitchen brush, moisten the remaining visible part of the strip (around each pile).

Cover with another strip of dough, pressing well around each pile. Try not to create an air bubble. If you do, pierce with a knife and press down again to seal.

Cut with a roulette wheel or knife around each pile to form the ravioli.

While waiting to cook, place them on a floured board or wooden plate to prevent them from sticking.

In a large saucepan, bring the water to the boil. When it boils, add a large pinch of salt.

Lower the heat to a gentle, steady boil.

Add several ravioli (not all at once). Give them enough room to move around in the pan.

Cook for 5 to 10 minutes depending on the thickness of the dough you have managed to obtain, then taste: ideally, the dough should be tender.

Serve with a little vegetable cream, herbs and chopped nuts.

Season with salt and freshly ground pepper.

 

Advice :

For conservation :

Store the cooked ravioli in the fridge in an airtight container. To reheat them, you can pan-fry them with a little olive oil.

 

For this recipe :

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