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home made vegan raviolies

p i c t u r e d : home made raviolies with organic home grown and local filling of butternut squash, spinach chard, herbs, and some tofu, with fresh picked home grown salad

    pasta part:
  • 3 cups organic unbleached white flour
  • 1 1/2 cups soy powder (or soy flour)
  • 2 tsp sea salt
  • 1 tbsp olive oil
  • 1 1/2 cups warm water
the filling can be whatever you like - 1 lb tofu, cubed and pan fried, or mashed and mixed with olive oil, sea salt, bragg's liquid aminos, and your favorite herbs and spices, or your favorite veggie mix - for this amount of dough you will need about 2 cups of filling

mix all dry ingredients together, and form them into a mound on a clean countertop... create a well in the center of the mound and add the oil, then half of the warm water... using a fork, stir in circles, gently working the inside of the mound into the water and oil... add more water and keep stirring until everything comes together enough to start kneading... using a bit of extra flour, dust your counter again and knead the dough for no more than 5 minutes... place the dough in a bowl and let it sit in the fridge for a minumum of 20 minutes... to make a nice dough, be sure to avoid kneading it much after it sits, and keep your space and rolling pin well floured, using a spatula as needed to lift the dough without tearing

divide dough into 4 equal parts, dust countertop again, and roll out into an even sheet, about 1/8 inch thick... using a knife or pizza cutter, cut off any uneven edges to make a square - place 8 spoonfulls, of about 2 tsp. of filling, onto one half of the dough - carefully lift the other half and fold over to meet edges - press gently but firmly with fingers to mark out 8 even squares - with a knife, cut uneven edges, then slice each ravioli and with a spatula, lift each one onto a floured spot and with a fork press around all edges to seal them well - place each on a baking sheet until all are finished

bring a pot of water with 1/2 tsp sea salt and 1 tsp. olive oil to a boil - add raviolies gently and stir with a wooden spoon - when it comes to a boil again, let it cook for 1 to 3 minutes, depending on the actual thickness... test one out, strain, and enjoy!

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