Serves: 5
Total Calories: 336
Yield: 26 ravioli

dough from Whole Wheat Noodles recipe
FILLING
1 (12 1/2-ounce) package firm silken tofu
1 tablespoon olive oil
1/3 cup sun dried tomato bits
1/4 cup finely chopped walnuts
1 cup garlic pressed
1 teaspoon dried basil
1/4 teaspoon sea salt
GARNISH
2 cups halved or quartered cherry tomatoes
1/4 cup chopped fresh basil
2 tablespoons olive oil
sea salt

1. To make the filling, place the tofu and olive oil in a blender and blend until smooth. Transfer the mixture to a medium bowl and add the dried tomatoes, walnuts, garlic, basil, and salt. Mix well and set aside.
2. Roll out the first of the four pieces of dough to a thin 8-x-11-inch rectangle.
3. At equal intervals, place 12 heaping teaspoons of the tofu mixture in little mounds on the dough— 4 lengthwise and 3 widthwise. Make sure there is at least 1 inch between each mound.
4. Roll out another piece of dough to the same size as the first and place it over the sheet with the filling. Using your fingers, lightly press down the top sheet of dough in the spaces surrounding the mounds of filling.
5. With a sharp knife or clean scissors, cut out squares of ravioli, reserving any extra scraps or pieces of dough. Place the ravioli on a lightly floured board and seal the edges by pressing them firmly with a wet fork. Be careful not to press into the filling or it will leak out during cooking.
6. Repeat the process with the remaining two pieces of dough. (There should also be enough scraps of dough, and filling to make at least 2 more ravioli.)
7. To cook, bring a large pot of water to boil. Add 1 tablespoon olive oil and pinch of salt to the water. Carefully add the ravioli and cook about 5 to 8 minutes. After about 5 minutes, remove a ravioli and test for doneness by carefully cutting off a corner and tasting it.
8. Remove the cooked ravioli from the pot with a large strainer or slotted spoon. Don’t dump them into a colander as you would other pasta, or they may fall apart. Drain well.
9. Transfer the hot ravioli to individual plates. Top with cherry tomatoes and basil, drizzle with olive oil, and season with salt and pepper if desired.

HELPFUL TIP
You can make these ravioli three to four days ahead of time. Arrange them in two or three layers (no more than three) in an airtight container with a sheet of waxed paper between each layer. Store in the refrigerator.

Nutritional Facts:

Serves: 5
Total Calories: 336
Calories from Fat: 113

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying Commercial Pasta
Whole Wheat Noodles
Vegan Lasagna
Making Homemade Pasta
Homemade Stuffed Ravioli
Penne with Black Olives and Rose Sauce
Fettuccine with Porcini Wine Sauce
Pasta with Black Beans
Pasta with Spinach and Red Pepper Sauce
Create-a-Pasta Dish!
Lazy Guy's Favorite Spaghetti
Fettuccine with Ratatouille
Chili Mac
Sauteed Eggplant over Fettuccine
Udon Noodles with Asparagus
Cold Japanese Noodles with Tofu
Macaroni and Vegetable Casserole
Whole Wheat Pizza Crust
Louise's Onion Pizza
Porcini Pizza
Mmmm, Pizza
Artichoke and Tomato Pizza
Tempeh Pizza
Eggplant and Sun Dried Tomato Pizza
Who Doesn't Love Pizza?