- For the dough
- 120 g / 4/ ½ durum-wheat flour
- 30 g /1 oz soft-wheat flour
- Sea salt
- For the filling
- Swiss chard, some leaf, roughly chopped
- Tofu, chopped
- ¼ veggie stocks
Ravioli is pretty typical in centre-northern Italy, especially in the Emilia Romagna area. Usually they get stuffed with meat but in the “magro” version a mix of spinach or herbs and ricotta is used. It was common to get it on Friday due to religious duties. Back in the days when duties were followed, meat was not allowed on Fridays.
I have been thinking of doing home-made pasta for a long time. I had done it many times before, but at the time of this recipe I had a “temporary” and messed kitchen and my pasta machine had been put into a drawer. Not seeing it every day almost make me forget the importance of the home- made ravioli!
Lets start with the filling! Boil the Swiss chard with a little bit of water and a quarter of veggie stock. Add the tofu (you would have the same amount of tofu and Swiss chard). When the Swiss chard is tender, turn off the heat and put it and the tofu in the food processor. Process until smooth.
Mix the two kind of flour with some salt and slowly add some water (the dough should be dry and thick. So be careful with the water!). Make the dough into a ball and let it rest for about 10 minutes. Roll out the dough with a rolling pin or the pasta machine and remember: the thinner the dough, the better (so says the rule). Fill one sheet of pasta with the Swiss chard and tofu mixture, putting a tablespoon of them at a distance of some centimetres from the other one. Cover with another sheet of pasta and cut the exceeding pasta using the special provided ravioli cutter.
Cook the ravioli in salted, boiling water. Drain them al dente and mix with the preferred sauce.