Vegan raviolis

Trust me we are a pasta family ! Now that we live in Singapore, we have also turned into a noodle family :) but seriously speaking, pasta are a staple in our cupboard and we can not have a week without any on our table for sure.

I tend to go for the healthy options: gluten free buckwheat ones, or wholewheat if with gluten, and when I have time, will make my own vegan pasta dough. Seriously super easy to make, just a bit time consuming for the shaping part. I use the Rouxbe recipe I learnt when I was graduating from Rouxbe plant based certification course. A winner with everyone, and as good as real pasta. This time I made proper ravioli as I wanted to use the little gadget I had just bought :) Very nice result, kids were impressed and ate the mushroom filling easily :)

Sharing the pasta dough recipe below, once it's done, you can laminate it and shape it the way you feel like. You are the chef artist ! Enjoy

INGREDIENTS

1. 1 pack (8 to10 oz) silken tofu 

2. 1 tbsp olive oil 

3. 1/4 tsp turmeric 

4. 1/4 tsp sea salt 

5. 1 1/4 cup all–purpose flour 

6. 1 1/4 cup semolina 

DIRECTIONS

1. Blend the tofu, oil, turmeric and sea salt until smooth.

2. Add the flour and semolina slowly, in equal parts, until the dough begins to clump into a ball.

3. Remove from the food processor and place on lightly dusted board.

4. Add more flour and semolina slowly until the dough is not sticking to the counter top.

5. Knead the dough for about 10 minutes until very smooth.

6. Wrap tight in plastic wrap and allow the dough to rest for at least 30 minutes, or overnight in refrigerator.

7. Once rested, roll out the dough and use it as you feel like it :)