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Pasta Stuffed with Tomato and Olive Tofu

Ingredients

For the pasta:

300 g durum wheat semolina
0.5 ts salt
200 ml water

For the filling:

2 cloves of garlic, finely chopped
1 small red onion, finely diced
2 tb fresh basil, chopped
salt and pepper to taste

For the sauce:

100 g strained tomatoes
2 tb olive oil
1 ts dried oregano
salt and pepper to taste

Preparation

1. Mix the durum wheat semolina, flour and salt in a bowl. Add the water and olive oil and knead into a smooth dough. Add more water or flour if necessary. Cover the dough and leave to rest for 30 minutes.
2. Heat the olive oil in a pan. Fry the onion and garlic until translucent. Add the tofu, tomatoes and olives and simmer for about 5 minutes. Remove from the heat, stir in the basil and season with salt and pepper. Leave the mixture to cool.
3. Roll out the dough thinly and cut out circles (approx. 8 cm in diameter). Cover each circle with a spoonful of the filling, moisten the edges with water, fold over and press the edges firmly to form half-moons or ravioli.
4. For the sauce, heat the olive oil in a pan, add the tomato purée and season with oregano, salt and pepper. Simmer over a low heat for 10-15 minutes.
5. Boil the filled pasta in gently simmering salted water for approx. 4-5 minutes until it rises to the surface.
6. Serve the cooked pasta with the tomato sauce and garnish with fresh basil if desired.

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