Authoreugênia
ingredients.
directions.
Add all the dough ingredients and work it until it gets homogeneous and elastic (which takes ~ 10 minutes).
Wrap the dough in a clean cloth and let it rest for 20 minutes in the refrigerator. Meanwhile, prep the filling.
Brown the onion with some water (or oil, if you prefer). Add the garlic powder. When it is golden and aromatic reserve.
While the onion is browning, blend the cashew nuts with a little water and the other ingredients (except tofu).
Add the cashew mixture, the tofu and the onion + golden garlic and stir until you get a uniform cream. If necessary, stir until the texture is drier.
Open the dough with a roller in a thickness of ~ 5mm.
Mark 3x3cm squares. In the center of half of them, place a tablespoon of filling. The other half remains without filling as those will cover the squares that have been filled.
Cut the squares with a knife or ravioli roll.
Gently moisten the corners of the filled squares with some warm water and cover with the remaining ones.
Press the corners and, if you prefer, use a fork to press one against the other to seal them.
In a boiling water pan, add the ravioli. Depending on your pan size, separate them into small portions.
They will be ready when they float, just like gnocchi. If you like them crispy, finish in a wok with a string of oil and garlic, with some veggies or cashews cream. Enjoy it!
Ingredients
Directions
Add all the dough ingredients and work it until it gets homogeneous and elastic (which takes ~ 10 minutes).
Wrap the dough in a clean cloth and let it rest for 20 minutes in the refrigerator. Meanwhile, prep the filling.
Brown the onion with some water (or oil, if you prefer). Add the garlic powder. When it is golden and aromatic reserve.
While the onion is browning, blend the cashew nuts with a little water and the other ingredients (except tofu).
Add the cashew mixture, the tofu and the onion + golden garlic and stir until you get a uniform cream. If necessary, stir until the texture is drier.
Open the dough with a roller in a thickness of ~ 5mm.
Mark 3x3cm squares. In the center of half of them, place a tablespoon of filling. The other half remains without filling as those will cover the squares that have been filled.
Cut the squares with a knife or ravioli roll.
Gently moisten the corners of the filled squares with some warm water and cover with the remaining ones.
Press the corners and, if you prefer, use a fork to press one against the other to seal them.
In a boiling water pan, add the ravioli. Depending on your pan size, separate them into small portions.
They will be ready when they float, just like gnocchi. If you like them crispy, finish in a wok with a string of oil and garlic, with some veggies or cashews cream. Enjoy it!