Tofu and Herb Ravioli

My mom has been whipping up these tofu ravioli lately and tricking everyone in the family into thinking that they’re ricotta-filled.  Everyone has been getting ravioli Punk’d.  I decided to drive to Long Island to be her ravioli assistant, snag the recipe and get a taste of this mock ricotta.  Below is a picture of our final product.  They do have a surprising similarity to regular raviolis, especially when bathed in tomato sauce.  This is a perfect dinner for lactose intolerants or people trying to stay away from cheese for any reason.  You can also swap out the tofu for a 16 ounce container of ricotta if you prefer a classic filling.


Makes about 48 raviolis

1 package wonton wrappers (usually sold in 48 count packages)

1 pound silken tofu (OR one 16 oz. container of ricotta cheese)

2 tablespoons parsley or basil or both, chopped

1 egg

¼ teaspoon coarse salt

¼ teaspoon freshly cracked fresh pepper

Sauce of your choice

Drain tofu and press it between paper towels until all water is released.  In a mixing bowl, mash together tofu (OR ricotta), egg, herbs, salt and pepper until smooth.  With your finger or a pastry brush, wet all four edges of a wonton wrapper, place a teaspoon of filling in the middle and fold over one corner of the wrapper, making a triangle.  Press together the edges firmly to seal (making sure no filling gets between the seal) and set on a tin foil lined cookie sheet.  Continue until all wrappers are filled and placed on the cookie sheet, kept as separated as possible.

To prepare, place ravioli in salted boiling water for 4 minutes and serve with a sauce of your choice.  If not cooking immediately, the ravioli should be frozen until ready to cook. Completely frozen ravioli can be transferred to a freezer bag or airtight container and stored in freezer.  Frozen ones will need a few extra minutes of cooking time.