Saturday, with a whole day before us and no plans, we finally busted out the pasta maker that Denny gave me for my birthday back in May, and made ravioli. I used Nonna's recipe for pasta of course. As I familiarized myself with the machine, Paul whipped up a simple tomato sauce and a rich creamy filling. I had been craving that classic ravioli combo for weeks and this certainly satisfied that craving. Or maybe just whet my appetite...I can't stop thinking about that single serving of ravioli in the freezer...and that Paul's going back to work tomorrow...so if I can just wait 24 hours...I can have it all to myself.
Here's a link to Nonna's article about making homemade vegan pasta.
For the filling Paul halved Nonna's recipe for tofu ricotta, and added about 1 Tbsp. Soymage; 1/2 cup frozen spinach, steamed and squeezed in cheese cloth to remove water; about a half dozen leaves of fresh basil; a dash of nutmeg; and salt and pepper. He whizzed all of this in the food processor until it was fairly smooth.
Once all of your other components are ready, cut pasta into about 2 1/2 inch squares, add about a teaspoon of filling to the center of the square. Place another square on top and seal edges with a fork. Boil a pot of water. Add ravioli in batches so that it doesn't stick together. Remove with a slotted spoon when it is done (about 2 minutes), and serve (to me) with your favorite tomato sauce.
