Total Calories: 336
Yield: 26 ravioli
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.
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.
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