A few summers ago, making homemade pasta was probably my favorite cooking pastime. I made it all the time, and I ended up with a hand-crank pasta roller and a ravioli press that have been collecting dust ever since. Last week, before summer ended and I got all caught up in school, I broke out the pasta machinery one more time to make some awesome (vegan!) ravioli.
Zucchini and Spinach-filled Ravioli
2 cups white whole wheat flour
a pinch of salt
1 tablespoon olive oil
1/2 cup water
7 oz (about 1/2 a package) firm tofu
1 cup packed fresh spinach
1 tablespoon miso paste
1 tablespoon lemon juice
2 tablespoons tahini
1 clove garlic
salt and pepper
1/2 cup water, plus more if needed
2 medium zucchini, grated
1 cup ground almonds
1. To make pasta dough: Mix flour and salt in a large bowl, add the olive oil and water, and work with your hands until you can form a ball out of the dough. You may need more water to make the dough workable. Wrap the dough in plasitc wrap and let it rest while you make the filling.
2. To make the filling: Combine the tofu, spinach, miso, lemon juice, tahini, garlic, salt, pepper, and water in a blender, and blend until smooth. In a saute pan, cook the zucchini with just a drizzle of olive oil until it's soft and most of the water has cooked out. Add the tofu mixture and ground almonds to the zucchini and stir to combine.