Sunflame- Ravioli with Tomato Sauce

Ravioli with Tomato Sauce
www.facebook.com/sunflameindia

INGREDIENTS:

Pasta

500g wheat Flour

5 teaspoons of egg substitute mixed with 150 ml of water

(Note: I used this rather than 5 eggs - you can also use 1

cup of natural mineral water if preferred)

Filling

1 cup of ricotta (or vegan equivalent)

3/4 cup (approx) of baby spinach leaves, chopped finely.

Sauce

Tin of tomatoes, whole

1 onion, chopped finely

Few tablespoon of cooking oil

1-2 cloves of garlic, crushed

1 tsp sugar (optional)

2 tablespoons tomato paste

Dried Italian herbs or other similar variety

Tobacco sauce (optional)

INSTRUCTIONS
Pasta

• Pour flour into large bowl along with egg substitute. Mix into centre of flour. Mix together to form a dough - if too dry add more water, if sticky add more flour.

•  Knead dough on a lightly floured surface until an evenly mixed consistency is reached. Grab a fistful of the dough, and roll it out till it becomes flat and long.

• If you have a pasta maker (highly recommended), wind the dough through the widest setting first, then fold it and repeat 4-6 times, until a decent sheet results. Then decrease the width of the pasta maker until the sheet becomes as thin as you desire. If you don′t have a pasta maker, this will be a lengthy process for you, as you will have to continue to roll out the dough, until it is as long and thin as you can get. Repeat this process till all dough is used.
  
•  Mix together the ricotta and chopped spinach in a small mixing bowl. Place the mixture evenly spaced onto a sheet of the dough in small round balls. Place another sheet of dough on top and then pat it down gently around each bit of the mixture. Using a crinkled pasta cutter or a knife cut the sheets into square pieces. Continue this till all dough is used. Place in lightly dusted baking tray, cover and place in fridge (If layering sheets, to avoid sticking, place baking paper between layers). Ravioli can be stored for up to two weeks.

• To cook ravioli, simply boil water, add a pinch or two of salt (optional) along with ravioli. After ravioli rises to surface, cook for additional 2-3 minutes, drain and serve. Whilst cooking ravioli, start on the sauce.

Sauce

•  Heat oil in a medium saucepan, add crushed garlic, then onion and cook for 4-5 minutes.

• Add tin of tomatoes and stir, gently crushing tomatoes. Add 1 teaspoon of sugar to cut down on acidity, if tin does not already contain sugar.

•  Stir in tomato paste and herbs (if using fresh herbs, particularly basil, stir in at last minute). Add a couple of drops of tobasco sauce if desired. Heat sauce till it boils.

• Pour on top of ravioli in pasta bowls and serve. Can top with vegan cheese if desired.

Source: vegsoc.org.au

Like us on Facebook & stay posted on delicious recipes: www.facebook.com/sunflameindia
 To know about our products, visit: www.sunflame.com