Serves 6
DOUGH
½ cup silken tofu
2 Tbsp olive oil
2 Tbsp water
1 ½ cup all-purpose flour, plus extra for dusting
½ cup chestnut flour
1 tsp sea salt
CHESTNUT FILLING
½ cup mushrooms, chopped
1 yellow onion, finely chopped
¼ cup chestnuts, chopped
¼ cup fresh sage leaves
1 cup Vegan Ricotta
½ tsp sea salt
freshly ground pepper, to taste
DOUGH
In a food processor, combine all ingredients and process until dough forms.
Transfer to a lightly floured work surface and knead for a few minutes.
Cover tightly with plastic wrap and refrigerate for at least 30 minutes.
Cut the dough into 4 equal parts, and work with 1 part at a time.
Roll the pasta dough out using a pasta machine, dusting with flour often so it doesn’t stick.
Continue to roll it until very thin, or on the number 4 pasta setting.
CHESTNUT FILLING
In a large skillet, heat olive oil over medium high heat and sauté the chopped yellow onion and chopped mushrooms until they begin to caramelize.
Season with sea salt and freshly ground pepper.
Add the chopped chestnuts and fresh sage leaves and continue to cook.
Combine the mixture and vegan ricotta in a food processor and gently pulse until combined.
RAVIOLI
Cut the pasta sheets into 3-inch circles and place 1 to 2 teaspoons of filling in the center of each circle.
Top with a second circle, lightly wet edges with cold water using your fingertips and press edges to seal.
Bring water to a boil and cook ravioli 3-5 minutes.
NOTES + SERVING TIPS
Serve hot with your favorite pasta sauce!
Top with a dollop of Vegan Ricotta for added pleasure!
