And it’s so so easy.
– 1 block firm or medium tofu
– italian spices
– parmesan cheese optional
– few drops of lemon juice
Dry the tofu a bit (don’t bother with that whole press-drying nonsense- it’s unnecessary here) and dump it into a bowl. Add everything. Squeeze it between your fingers until it is mashed and looks eerily like ricotta.
That’s it! Use it in manicotti, ravioli, and ESPECIALLY lasagne. It is great in lasagne.
Pros of using tofu: non-fat, low-calorie, high-protein, vegan, fluffier, wetter
Cons of using tofu: it’s not cheese
You can actually do a 1/2 and 1/2 mix of tofu and ricotta if you were just doing this for health, and not due to the lack of cheese and cheapness of tofu in Asian countries. That works great.
Here are my Japanese Ravioli. I used circular wonton wrappers instead of pasta, so they didn’t need to be boiled in water. This makes them much faster and easier than traditional ravioli.
Perfect! Don’t overfill your ravioli. A small spoonful in the center is perfect. Wonton wrappers are MUCH thinner than pasta, so you need to lower the amount of filling and keep it balanced.
They always look perfect. So cute!!!
Don’t boil- just dump em straight into your tomato sauce.
BAM. Tofu ravioli.