October 28, 2011

Happy Hal­loween!

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.

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