Ground Flax Ravioli

So here we are a month into a Stay at Home quarantine to help curb the spread of COVID-19 – what a crazy time to be alive.  As frustrating as this self isolating can be, it has freed up time to work on or tweak recipes.  Last Sunday was Easter. Growing up we always had some form of stuffed pasta for Easter Dinner. With those memories in mind, I just felt the need to make some scratch made ravioli.

I use a standard vegan pasta dough recipe but I find that I have an abundance of ground flax seed around.  So, I thought, why not and add it in the mix and see how it turns out?  My standard tofu ricotta had to be adjusted – lack of lemons and these days, you just can’t run down to the store and pick something up.  We all know its a bit of process during quarantine.

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So I made the dough early in the morning and let it rest all day in the fridge. Made up the tofu ricotta using apple cider vinegar to stand in for the lemon.  Broke out my grandmother’s pasta machine and made about 30 ravioli.  Topped with my basic Sunday ‘gravy’, I have to say this recipe is a keeper. Dough is tender and the filling was ricotta-esque.  I posted pics on my Instagram Stories and the response was so positive, with a couple people asking for the recipe, I decided to write up here, I hope you all try it our and enjoy it as much as we did!

Pasta Dough:

  • 0.75 Cups Water
  • 2 TBSP Olive Oil
  • 2.75 Cups Flour
  • 2 TBSP Ground Flax Seed
  • 1 Tsp Salt

I add the flour to a bowl along with the salt and ground flax seed.  I blend the water and oil together in a blender or with a whisk. Pour into the flour and knead (about 5 minutes) into a ball – add additional flour if needed, you don’t want the dough to be to wet or sticky, a nice workable dough is what you are going for, and then wrap in plastic and set in the fridge for at least a few hours or even overnight.

Tofu Ricotta:

  • 14 Oz Block Extra Firm Tofu – pressed for about a half hour
  • 3 TBSP Nutritional Years
  • 2 Tsp Italian Seasoning
  • 1 Tsp Dried Parsley
  • 1 Tsp Apple Cider Vinegar
  • Salt & Fresh Ground Pepper

I let the tofu drain at least a half hour, I like it get it as much water out as I can.  I add this to a food processor along with all the other ingredients and whiz it up until its smooth.  Taste and add any additional seasonings you think are needed – often I find adding  more salt, pepper, or nooch is the way to go based on personal preferences.

Ravioli Assembly:

I cut the dough ball into 4 portions.  Add a little flour to the one I am working with and shape it into a rectangle.  I start feeding it into the pasta machine with the dial set on 8.  After the first pass, I fold it into thirds and roll it through the machine again, still set on 8. Then add a little flour to the dough and pass it through the machine 3 more times, descending a dial setting each time so the last pass is set on 5.  At this point you should have a fairly long strip of pasta dough.

I use a a medium disher, about 1.25 inch diameter, to scoop out the tofu ricotta onto the dough – leaving about an inch and a half between scoops.  I flap over the dough and use my hands to press out any air between the dough – this is important to prevent ‘blow outs’ in the water. I used a chef’s knife to cut the raviolis out – I can’t seem to find my grandmother’s ravioli cutter, which makes me a little sad. But cutting the edges seals them which also helps prevent ‘blow outs’, so it is an important step. Bring a large part of salted water to a boil and add the ravioli – make sure it is a steady boil but not to aggressive.  Total boil time was probably about 7 – 8 minutes by the time  they all floated to the surface.

Strain and dress with your favorite pasta sauce – or as it is properly know in South Philly – Gravy!

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My wife and I, along with my mother in law, really enjoyed these ravioli and will certainly make them again – I have some frozen stashed away! I also dropped some off to my mom during my weekly grocery drop off at her house, and she loved them! But she is my mom, so I expect a good review.

I hope you try these and feel free to leave a review or feedback or even if you find a way to improve them!

In these crazy times remember to look out for each other and for yourself. I wish you all the best, stay safe, socially distance yourself, and stay well!

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