Recipes

Using your hands, gently squeeze water out of tofu block as if squeezing a sponge. Try to remove as much water as possible. Crumble tofu into a bowl. Add remaining ingredients and mix very well. Set aside. Prepare dough for filling by carefully stretching sheet with your hands then lay it flat on a floured board. Dip a pastry brush in water and brush down the middle and along all four edges, then mark out eight squares. Place about a heaping tablespoon of "cheese" mixture into the middle of each marked square. Take your second dough sheet and lay over filled side, then press along wetted lines to seal, trying also to squeeze out most of the air. Now seal edges securely. Using a pizza cutter, ravioli cutter, or even a sharp knife, cut away outside edges, then cut along sealed lines into eight square ravioli. A rough appearance to each ravioli only adds to their homemade appeal, so don't worry about perfection here. The most important thing is that the ravioli outer edges be sealed so filling doesn't leak out when placed into boiling water. Place cut ravioli onto a well-floured metal jellyroll pan or cookie sheet then make remaining ravioli. Four sheets of ravioli will make 16 large ravioli. Either cook immediately in salted boiling water for 3-5 minutes (al dente) or cover with plastic wrap and set aside in the refrigerator to cook later. You can also freeze ravioli to cook on another day. The best way to freeze, and avoid ravioli sticking together in one big lump, is to freeze individually on a cookie sheet. When the pasta is solid, remove from sheet and store in a plastic freezer safe bag. Properly frozen, they will keep up to three months.

Note: Season tofu using your favorite herbs and spices and use it in a variety of dishes, from rollatini and lasagna to omelets and desserts.