sweet potato ravioli w/ tofu ricotta

Before this recipe, I'd never made pasta before. Ever! I don't technically have the best tools to make pasta anyway -- just my mixer and a rolling pin. And the interesting part is that I didn't carefully read the recipe before beginning. Always read your recipe!!! The one I followed was actually for wheat ravioli with sweet potato FILLING.

I discovered this situation half-way through the process, and then had to make some rather vital decisions. The life of my pasta, after all, was on the line.

However, I'm proud to report that I essentially invented the pasta myself with a little experimentation and educated guessing. It's VERY good . . . and if you choose to make it yourself, you'll find it gives you an incredible sense of satisfaction. I mean, you're making PASTA! Don't you only buy that in stores? And don't all the fresh and "good" kinds in the store have eggs in them?

Yes. And, sadly for vegans, yes.

I'm posting this on Sunday because it's an excellent meal for Sunday evening. My husband and I have started a tradition where we cook and bake pretty much all day Sunday . . . and then eat a gigantic, Thanksgiving-like meal in the evening. It allows us to master complicated recipes, eat some extraordinary foods, and -- awww -- bond.

SWEET POTATO RAVIOLI

What you'll need . . .

• 1 large sweet potato, peeled and diced
  
• 1 cup unbleached white flour
• 1 cup wheat flour
• 1 tablespoons olive oil
• 1/2 teaspoon salt

Method . . .

1. Bring a pot of water to boil; add peeled & diced sweet potato to the water.
2. Once the sweet potato is softened, drain, mash and set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, combine the one cup of flour and salt.
4. While the motor is running, slowly add in the oil and mashed sweet potato.
5. This next part is tricky depending upon how much sweet potato you have. Add the second cup of flour (again, while the motor is running) in small heaps -- until the dough becomes a ball and isn't too sticky. You may need to add more or less flour depending on the consistency you observe. Go with what looks right to you.
   
6. Flour a work surface and divide the dough in half. Roll each piece as thinly as possible using a floured rolling pin.
7. Cut 2" - 3" circles out of dough using whatever you have to do so. I, in fact, used the top of my baking powder container! You may also manually cut with a knife . . . or cookie cutter. As Tim Gunn would say, "make it work!"
8. Make tofu ricotta (below these glamorous pasta photos -- notice the fancy pasta cutter).

TOFU RICOTTA
(Just look at the photos of this stuff! So convincing!!! From Post Punk Kitchen)

What you'll need . . .

• 1 pound firm tofu, pressed
• 2 tsp lemon juice
• 2 tsp olive oil
• 1 clove garlic, minced
• 1/4 tsp salt
• 1/4 cup nutritional yeast flakes
• handful fresh basil leaves, chopped fine (ten leaves or so)
• dash fresh black pepper

Method . . .

1. In a large bowl, mush the tofu up with your hands, till it's crumbly.
2. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
3. Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky.
   

PUTTING IT ALL TOGETHER

1. Take one pasta circle and place about 1 tablespoon of tofu ricotta in it.
2. Place another pasta circle on top and press the edges together.
3. Also press the edges lightly with a fork.
4. Repeat until all the pasta and ricotta is gone.
5. You may boil the pasta, however, I chose to toast it. So, heat two to three tablespoons of oil in a large pan.
6. Brown ravioli on medium-high heat.
7. You may enjoy this way with some butter . . . or make the following mouth-watering sauce.
   

FANCY, but EASY CHAMPAGNE SAUCE
(again with the alcohol)

What you'll need . . .

• 1/2 can of roasted garlic pasta sauce.
• Balsamic vinegar (about 1/4 cup) to taste.
• A bit of dry champagne to taste (not necessary, but I had a bit sitting in my fridge).

Method . . .

1. Mix everything together.
2. Heat and top ravioli.
3. It's also nice to sprinkle some nutritional yeast on top!

Today's post is part of VeganMoFo. For more delicious vegan recipes -- including sweets, soups, and other scrumptious things -- keep reading METHOD (subscribe to the RSS feed). As well, check out the VeganMoFo Flickr group.

PS: What do you all think of the redesign? Good, bad, ugly? I'd like to know. Please leave a comment, or email me at makemethod@gmail.com. Since this blog started out more as a DIY for everything . . . and has now evolved into a one that is 90% dedicated to vegan and vegetarian baking & cooking, I thought it needed a change.

Grazie!