All right, so recipe Thursday isn't always on any specific day and I'm okay with that. Here is a recipe that Kill and I made recently that was simple, cheap and filling. My dad brought us the fresh pasta sheets from the Italian Market in Calgary off of Edmonton Trail N.E. and guess what, they were only 2$ a package! I always put the dollar sign after the number because Elle and I went to French Immersion school and that's what we were taught to do, weird huh?
Tofu, mushroom and spinach filled ravioli
- 1 package of fresh pasta sheets or make your own. You'll need about 8 sheets
- 2 cups spinach or kale
- 1 cup mushrooms (we used oyster)
- 1 bulb of chopped garlic
- 1 chopped onion
- 1 tbsp olive oil
- half a package of firm tofu, crumbled like feta
- water in a little dish
- 1 can of whole tomatoes
- 1/2 tbsp oregano and basil
- 5 leaves of fresh basil
Starting off, use a big pot to boil some salted water on high. Moving to another element in your stove, grab a skillet and fry your onions and garlic in a little oil for about 5 minutes on medium-high. Add your mushrooms, tofu and spinach then cover for 2 minutes while it cooks but you can add a little vegetable broth if anything sticks to your pan. Take your filling off of the stove and use a spoon to make 6 little mounds on a pasta sheet. Now, use your finger to trace around the edges with water and put another sheet on top. Cut into six squares and pinch the edges with your fingers. Keep going until all of your pasta or filling is used up. Now gently plop them into your boiling water for about 6 minutes and fish them out
*. In a separate pot/frying pan, put your can of tomatoes in a pot with a splash of olive oil, dried oregano, basil and a little salt and pepper. Simmer for a few minutes while you break up the tomatoes with a spoon or spatula. Now ladle the sauce over your plates ravioli, put some torn up basil leaves on top and enjoy. It was a perfect winters night meal for us and Kill took the rest for his lunch the next day :).
*The water should be gently boiling, not a raucous boil like the high seas during a hurricane, or else your little raviolis might break open.
