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Ravioli filled with olive tofu
Ingredients
For the pasta:
300
g
durum wheat semolina
200
g
fine wheat flour (type 00)
0.5
ts
salt
200
ml
water
2
tb
olive oil
For the filling:
2
tb
olive oil
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:
400
g
strained tomatoes
100
g
strained tomatoes
100
g
black olives, pitted and chopped
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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