Once upon a time, I brought my Dad somewhere to have dinner, and he chose meat-filled ravioli.
He loved them and remembered them fondly.
In recent years, it seemed difficult to find meat-filled ravioli at restaurants; ravioli seemed to have become the default vegetarian choice: commonly cheese-filled, and other times, mushroom or squash-filled.
With my Dad’s recent visit, I have decided to make sausage-filled ravioli; yet for health reasons, I wanted to make sure he reduced his meat intake: came the idea of filling the ravioli partially with tofu.
I made lasagna normally with tofu anyway to be dairy-free, and to reduce calories and greasiness — figured that ravioli with tofu mixed in would not be far-fetched.
Well, the ravioli turned out creamy and delicious.
Here is what I did:
For Pasta Dough — recipe courtesy of William Sonoma’s, makes 1.5 lb. pasta
INGREDIENTS
2 cups semolina flour
1 cup all purpose flour
1/2 tsp. salt
3 eggs @ room temperature
3 tbsp. water
DIRECTIONS
Combine all ingredient in a food processor and pulse