This dish was inspired by my beloved little sister who, in addition to being vegan, has a gluten sensitivity. She came to visit me a few weeks ago and was craving ravioli, which she had not eaten in years. (So far, we haven’t seen vegan, gluten-free ravioli in stores).

Below is the recipe I came up with for her – the filling is based on homemade “tofu ricotta” and the skins are rice paper wrappers. The verdict was that it was good, but not *exactly* like ravioli made with semolina.

I don’t have any pictures of the final product as my photographer (aka my sister) mostly captured the prep process. I’ll update next time I make this dish!

Prep time: ~1 hour

Equipment: Blender (or immersion blender), 2 large mixing bowls, small skillet, cutting board and knife, stockpot, slotted spoon

Ingredients:

1 package firm (or extra-firm) tofu (*note, for this recipe, I prefer to use the fresh tofu found in the refrigerated section, not the Nasoya silken tofu)
1 cube vegetable bouillon
1 c sweet corn (frozen or fresh)
3 cloves garlic, crushed
2 scallions, sliced (or 1/4 medium yellow onion, diced)
1/4 c + 2 tbsp olive oil
1/4 c fresh basil leaves, julienned
1 package rice paper wrappers (sold at Asian supermarkets; sometimes I have found them at supermarkets)

Directions

1. To make the tofu ricotta, coarsely blend the tofu (drained), olive oil, and bouillon cube.

2. Heat up 2 tbsp oil in skillet, add garlic and onion and saute for about 1 minute (until fragrant). Add corn and 2 tbsp water, turn down flame to low, and cook until corn is soft.

3. In large mixing bowl, mix together the tofu ricotta, corn mixture, and basil. Add salt to taste.

4. Fill the other large mixing bowl halfway with warm tap water.

5. To assemble ravioli, soak rice paper wrappers (one at a time) in warm water until soft (I leave them in for about 30 sec). Lay flat on counter and cut in half. Put one spoonful of filling in the middle of each half. Fold over narrow side flaps (if you made the cut horizontally, then you’d fold up and down). Next, fold over one long flap to the left. Roll the ravioli to the left until the right tail is completely rolled around and you have a compact package.

6. Cooking the ravioli is the trickiest part. Let them sit so that the rice paper wrapper “gels” together and holds. In a large stockpot, bring 2 quarts of water to a boil. The rice paper wrappers are not as robust as a typical semolina wrapper, so you cannot toss them all in at once. We placed 2 or 3 on a slotted spoon, lowered the spoon in the water and held the spoon while they cooked for 2-3 minutes.

7. To serve, plate the ravioli and cover with your favorite pasta sauce. We heated up some Trader Joe’s Marinara.

Advertisements