What almost began as a left over night ended with a delicate, satisfying meal with four happy diners.
Very simple to make, the fresh summer herbs are left to take center stage. My herb garden is just beginning to flourish with billowing basil and flowering chives. So light and delicious, I never would have thought this would be a mid-June Presto-Pasta entry. I’d always thought of ravioli as a heavier, cooler weather meal but sometimes, only sometimes, I am thankfully quite wrong.
HERBED RICOTTA RAVIOLI
1/2 Package Firm Tofu
1/2 teaspoon Salt
1/4 teaspoon thyme, dried
1/2 teaspoon Onion Powder
1 Tablespoon Nutritional Yeast Flakes, optional
2 Cloves Garlic or 1 teaspoon, minced
4 – 5 Fresh Basil Leaves, finely chopped
Small Sprig of Oregano (about 6 leaves), finely chopped
2 Tablespoons Fresh Chives, finely chopped,
2 Chive Blossoms
3 – 4 Tablespoons Extra Virgin Olive Oil, plus a little extra for serving
Grind of Black pepper
1 Package Wonton Wrappers (Read the label. Eggless varieties can be found in Asian grocers otherwise gyoza wrappers may be substituted)
To make the tofu ricotta, mash the tofu with your fingers or a fork until it is small and evenly crumbled. To it, add the dried herbs, spices and garlic.
Rinse the fresh herbs and chop the chives to about 1/8″ lengths.
Fold the oregano into the basil and finely chop them together.
Add the herbs to the tofu mixture and combine well.
Drizzle over enough of the olive oil to make the mixture come and hold together when held or pressed with a fork.
Taste and adjust seasoning, if necessary, with salt and pepper.
Reserve a few tablespoons of the ricotta for serving.
Prepare some counter space and a small cup of fresh water.
Lay out about 3 wonton wrappers in a row and add about 1 teaspoon to the center or each, leaving about a 1/4″ boarder.
Draw water along the edge of the dough with your finger, then cover with another wonton wrapper. (If one side of the wrapper has more flour, lay that down as it will make it stick better.)
Working from the top, seal the ravioli. Try to prevent any air bubbles as this could cause the pasta to come apart in the water, during cooking.
Lay the finished ravioli out on a plate or tray in a single layer while you finish the remaining pasta. There should be enough ricotta to fill 24 – 28 wrappers.
Bring lightly salted water to a boil in a large stock pot.
Cook the ravioli for 5 – 7 minutes or until they continuously float.
Serve with a drizzle of olive oil, a crack of pepper, chopped chive blossoms and reserved ricotta.