Vegan Ravioli with Tofu and Mushroom Filling

These ravioli delight with their incomparable savory aroma and creamy filling

I admit: homemade pasta doesn't exactly belong in the "quick and easy" category. But believe me, it's worth the effort. Once you've tried this delicious mushroom ravioli, you'll never want to eat store-bought pasta again.

The dough is quickly made and contains only a few ingredients. The filling, which gets its distinctive flavor from fried mushrooms and smoked tofu, can be prepared the day before and stored overnight in the refrigerator. And if you have a pasta machine, rolling out the dough is a snap (for everyone else, this is where the real work begins).

So use the free time in the lockdown and give homemade pasta a try, you won't regret it!

For about 50 pieces you need:

For the pasta dough:

• 150g light spelt flour

• 100g semolina

• 50ml cold water

• 1 tsp olive oil

• 1/4 tsp salt

For the filling:

• 400g fresh mushrooms

• 185g smoked tofu

• 75g cashew nuts

• 20g yeast flakes

• 1 tbsp. soy sauce

• 100 - 150ml water

• salt, herb salt, pepper, parsley (fresh or frozen)

• 2 tbsp oil

Other:

• Water

• Starch

Preparation:

1. Sift the flour into a bowl, add the remaining ingredients and knead everything for min. 7 minutes to a smooth, soft dough (if the dough is too sticky, add some more flour. If it is too dry, just add some water).

2. Then wrap the pasta dough in plastic wrap and place it in the refrigerator to rest.

3. For the filling, cover the cashews with boiling water and let them soak for at least 10 minutes.

4. Clean the mushrooms and chop them finely.

5. Press the tofu between two layers of kitchen paper and cut it into small cubes.

6. Heat 1 tablespoon of oil in a non-stick frying pan and add the mushrooms.

7. Wait until the water has evaporated and then season with salt, herb salt and pepper.

8. Let the mushrooms fry for a few more minutes.

9. Pour the mushrooms into a bowl and set aside to cool.

10. Now add another tablespoon of oil to the pan, fry the tofu in it and deglaze it with the soy sauce. Season with a little pepper.

11. Put the tofu aside to cool.

12. Pour off the water from the cashews and put the cashews together with the tofu, the yeast flakes, the parsley and the water into a blender.

13. Mix everything to a fine mass and season with salt and pepper if necessary.

14. Now stir in the mushrooms and combine everything well.

15. Take the dough out of the refrigerator and knead it again on a well-floured work surface.

16. Then divide it into four equal parts and roll out each part into a dough sheet about 3mm thick (if you have the luxury of a pasta machine, use it to make the dough sheets). The dough sheet should be about 17cm wide.

17. Now spread 1 tsp of the filling on one of the pasta sheets at regular intervals.

18. Mix water with some starch and spread it on the dough between the filling (this way the ravioli won't fall apart later).

19. Place a second sheet of dough on top and press the dough well between the filling.

20. Now cut square ravioli.

21. Repeat the same procedure with the other two sheets of dough.

22. You can knead the off-cuts again and make more ravioli.

23. In a large pot, heat salted water until it boils.

24. Add the ravioli in portions and simmer over medium heat for about 5 minutes.

Enjoy!

Tip: This goes perfectly with my vegan spinach pesto.