Toasted Tofu Spinach Ravioli
Indulge in the perfect balance of flavor and healthiness with our Light and Easy Toasted Tofu Spinach Ravioli. This dish offers a delightful twist on the traditional favorite, featuring a crispy exterior and creamy tofu-spinach filling that's sure to please the whole family. With its homemade ravioli recipe, convenient air frying technique, and customizable flavors, it's the ideal option for easy family meals that are both delicious and nutritious.
Equipment
- Ravioli machine or rolling pin
- 3-4" cookie cutter
- Food Processor
- Teaspoon or equivalent spoon
Ingredients
For the Ravioli Dough:
- 2 cups 250g all-purpose flour (preferably "00" flour)
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup all-purpose flour for dusting and kneading
For the Filling:
- 2 oz. cream cheese
- 12 oz. tofu of your choice
- 8 oz. frozen spinach thawed
- 1/4 cup parmesan cheese
- 1 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. All purpose seasoning
- Pinch of chili flakes or any chili powder/paste
- Salt and pepper to taste
Instructions
For the Dough:
- Make a well: On a clean work surface, mound the flour. Create a well in the center using your fingertips or a spoon.
- Combine wet ingredients: Crack the eggs, olive oil, and salt into the well. Using a fork, gently beat the eggs together, then slowly begin incorporating the flour from the sides of the well.
- Knead the dough: Once a shaggy dough forms, use your hands to knead it on the floured surface. Continue kneading for 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. If the dough feels dry, add a teaspoon of olive oil at a time until it reaches the desired consistency.
- Rest the dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. (see notes for storage instructions)
For the Filling:
- Blend the ingredients: In the food processor, blend cream cheese, spinach, parmesan, tofu and seasoning until smooth.
Assembly and Cooking:
- Roll out the dough: Divide the dough in half and cover one half with plastic wrap to prevent drying. On a lightly floured surface, use a rolling pin to roll out the dough as thin as possible, ideally around 1/16 inch (1.5mm) thick. You can use a pasta machine for a more consistent thickness. Dust the dough with additional flour as needed to prevent sticking.
- Cut and fill: Use a ravioli cutter, a cookie cutter or a knife to cut the dough into squares or your desired shape (I used a round pastry cutter). Place a teaspoonful of the tofu spinach filling in the center of each square or circle.
- Seal the ravioli: Brush the edges of the dough square with water. Fold the dough over the filling to form a triangle, then press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
- Alternative method: Roll the dough into a long oval shape. Place the filling in little spoonfuls an inch apart from each other. Brush around the filling with water, then roll out the other half of the dough and lay on top of the dough with the filling, allowing enough dough to drop and seal in between each of the fillings. Press to seal further and then cut out with your desired tool.
- Cook the ravioli: Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface. While they cook, preheat your air fryer to 360F for 5 minutes. Drain the ravioli, grease the air fryer tray and cook in the Air Fryer for approximately 8 minutes.
- Serve: Place on a plate with your family’s favorite dipping sauce and enjoy your homemade ravioli!
Notes
- Use a rolling pin or a pasta machine to achieve a thin and even dough.
- If are not planning to roll the dough after the 30 minute rest time or within the next 24 hours, store in the freezer to keep the dough from oxidizing (from the egg yolks).
- If the dough feels too sticky after resting, dust it with a little bit more flour before rolling it out.
- Don't overfill your ravioli, or they may burst open during cooking.
- Experiment with different ravioli shapes and sizes.
- Use high-quality "00" flour for the best results. This type of flour has a finer grind and higher gluten content, which makes it ideal for pasta dough.
- If you don't have a pasta machine, you can still roll out the dough by hand. However, it may be more difficult to achieve a very thin consistency. I rolled it by hand and put some muscle into it.
- Leftover dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 2 days.
- You can experiment with different fillings and sauces to create your own unique ravioli dishes.