Mushroom and tofu ravioli

Portions: 4 to 6
Preparation and cooking time: approx. 40 minutes

INGREDIENTS

Mushrooms in parsley sauce

• 1 onion, chopped
• 45 ml (3 tbsp.) Mycryo cocoa butter, butter or olive oil
• 1 l (4 cups) seasonal mushrooms, cubed or sliced
• 1 clove garlic, chopped
• 1/4 bunch parsley, leaves removed, chopped
• 1/2 vegetable stock cube
• Salt and pepper to taste

Ravioli filling

• 250 ml (1 cup) prepared mushrooms
• 250 ml (1 cup) extra-firm Sunrise tofu
• 125 ml (1/2 cup) grated Parmesan cheese
• 2 eggs
• 2 pinches nutmeg, grated
• Salt and pepper to taste

METHOD

1. In a hot skillet, sauté the onion in a little fat for 2 to 3 minutes.
2. Add the mushrooms, garlic, parsley and stock cube and sauté for a further 5 minutes. Check seasoning.
3. In a bowl, using a hand blender, puree the prepared mushrooms, tofu, Parmesan, eggs and nutmeg until smooth. Season to taste.
4. Lay the ribbons of ravioli dough on the work surface. On the bottom half of each ribbon, place a spoonful of filling at regular intervals (about 2").
5. Cover the bottom half (where the filling is) with the top half of the pasta ribbons, to form the ravioli. Seal the 2 pieces of pasta, pressing the dough firmly between each ravioli, then cut with a knife, pastry cutter or pastry wheel into your choice of square, round or triangular shapes.
6. Bring a pan of salted water (coarse salt) to the boil, add and cook the ravioli in the boiling water for about 3 minutes, then drain.

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