Vegan Ricotta Impanatini
Author: Nikki
Recipe type: Mains
Serves: 25+
Ingredients
Tofu
- 250 grams firm tofu
- 1 tablespoon lemon juice
- 1 teaspoon castor sugar
Dough
- 2 cups plain flour
- ¼ cup raw sugar
- Pinch of salt
- ¼ cup margarine
- ½ cup soy milk (extra to seal)
- ¼ teaspoon vanilla essence
- Oil for frying
Filling
- 250 grams of marinated tofu mixture
- 75 grams choc chips
- ¼ teaspoon vanilla essence
- Zest of ½ lemon
- ¼ teaspoon cinnamon
- ¼ cup + 2 tablespoons icing sugar
Instructions
Tofu
- Make the day before & sit in the fridge:
- Process tofu until crumbly, toss through lemon juice & sugar. Sit overnight in fridge
Main dish
- Prepare the dough by mixing the flour, sugar & salt into a large bowl, add the margarine & use your fingers to work it in
- Add ¼ teaspoon of vanilla essence to the ½ cup of milk, stir & then slowly add to the mixture
- Knead for 10 minutes (will be rather tough), wrap in plastic film & set aside somewhere cool for 1-2 hours (Not in the fridge)
- Combine all the filling ingredients in a bowl
- Cut the dough into 4 equal portions, flour a work surface & roll out one portion at a time to the height of a fork blade (so thin)
- Using a scone cutter (the smaller the cutter, the more ravioli you will make) but I recommend one that is between 7-8 cms in width
- Place 1 teaspoon of the tofu mixture on one half of the dough round, run your finger around the edge dipped in soy milk & fold over to seal. Use a fork to press down the edges together. Place your ravioli on a wire rack in the fridge until you are ready to cook them. (Cover if overnight & can be frozen – fry frozen)
- Heat the oil in a high-sided pot & cook the ravioli a few at a time. Do not have the oil to hot. You want the ravioli to be golden, not burnt
- Place in absorbent paper to cool slightly
- Dust with icing sugar & serve with ice cream. Enjoy!
Notes
Makes 25+
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