PUMPKIN FILLED RAVIOLI
½ cup + 2 Tbsps tofu (extra firm), drain 3 Tbsps prune purée*
1 cup pumpkin, canned or fresh cooked 1 Tbsp raw honey
Tomato-Basil Pasta (recipe below) ¼ tsp nutmeg
1 tsp Bragg Sprinkle (24 herbs & spices) 1 Tbsp Bragg Olive Oil
Prepare one Tomato-Basil Pasta recipe (see below). Place tofu in food processor; add pumpkin and blend. Add remaining ingredients and process until smooth. Roll out 2 large sheets of Tomato-Basil Pasta. Place teaspoonfuls of filling at regular intervals on the first layer of dough. Cover with second layer of dough. Using thumbs gently press down space between mounds of filling. Dip rim of a 3-inch-diameter glass into flour. Use the glass to cut circles around each ravioli. Press the edges of each circle with fork to seal. Ravioli may be made a day before cooking. Drop into boiling water, to which 1 tablespoon olive oil has been added. Boil 10 minutes, stirring occasionally. Top with tomato sauce. Serves 6.
TOMATO — BASIL PASTA
½ cup tofu (extra firm), drain 1½ tsps dried basil
1 Tbsp Bragg Organic Olive Oil 25 oz jar tomato sauce
1 cup semolina flour 6 Tbsps tomato paste
½ cup whole-grain flour ½ tsp garlic, finely mince
¼ tsp Bragg Liquid Aminos ½ tsp Bragg Sprinkle
In food processor, mix tofu and tomato paste. Add flours, garlic, basil, Sprinkle and Liquid Aminos. Add olive oil and blend until dough sticks together. Turn dough onto board sprinkled with semolina flour. Knead until smooth, about 3 minutes. Place dough in plastic bag and set aside for 1 hour. Divide the dough into 4 equal portions. If not using for hand made raviolis, place one portion on lightly floured board and return remaining portions to plastic bag for future pastas. Flatten dough into oval shape and roll dough into an oblong sheet, about 7x16”. Dough should be thin, but not too translucent. Divide sheets crosswise and set aside to dry on wax paper in a warm place for about 30 minutes, or until it is dry and pliable, but not brittle. For filled pasta, roll dough on floured board to about 8 inch thick. Sprinkle dough lightly with flour and roll up loosely. Use a sharp knife to cut type of pasta desired. Remember that pasta will swell about double when cooked, so make cuts about half the diameter desired. Allow the cut pasta to dry by tossing into a loose pile of flour laying flat on wax paper in the open air for at least an hour. This will prevent the pasta from sticking after it has been cut and keep it firm after cooking. To prepare pasta, cook in boiling water for 8–10 minutes. Serves 4–6.