Recently I was in the mood to make an “involved” meal, so I decided to make homemade ravioli with a homemade sauce…it certainly qualified as “involved” from a time standpoint!
The filling was inspired by a vegan spinach “feta” phyllo pie I had made about a month ago. I soaked crumbled firm tofu in white vinegar and salt to give it that yummy feta-type taste, then mixed in frozen spinach (after defrosting and squeezing out all the water). Add in a little vegan cream cheese, nutmeg, salt, and pepper, and you have a spinach filling that gets all melty and gooey as if there were real cheese in there.
Next, on to the pasta dough. I used semolina flour, salt, a little olive oil, and enough water to make a dough, then rolled it out using my Kitchenaid mixer. Of course, flour was flying around the kitchen! Then I made the ravioli by placing small amounts of the filling onto the pasta dough, sealing it, and cutting out the ravioli with my rolling dough cutter. Of course, if you didn’t want to make the dough you could use wonton wrappers.
The sauce is just a simple tomato sauce with onions, tomatoes (of course!), basil, garlic, olive oil, salt and pepper.