Vegan pasta
For the pasta:
500 ml durum wheat flour
200 ml plain white flour
1 pinch salt
1 tsp "no egg" or cornstarch
250-300 ml water
1 tsp olive oil
Mix flour, salt, "no egg" and add a small amount of water and the oil. Keep adding oil and stirring with a fork, then start kneading. The dough should be ever so slightly sticky. Knead on a counter for 5-10 min using flour to stop it sticking, then wrap in clingfilm and store in the fridge for 10-20 minutes.
For the sauce I just used a couple of tins of high quality pulped Italian tomatoes, two teaspoons of basil, a couple of crushed garlic cloves and some pepper, and simmered it for an hour.
For the filling I used a mix of chopped sun dried tomatoes and some soya mince made wet with six or seven tablespoons of the tomato sauce.
I only used half of the dough to make 22 raviolis - roll about a quarter of the dough out at a time on a well floured surface until it's a millimeter or so thick, turning and rotating often, and re-flouring to prevent sticking, and use a circular cutter to make the ravioli disks. One tablespoon of filling in the center of each disk, wet the edge, and fold over, gently squeezing out any air as you go. Then crimp the edges with a fork. Leave on a tea towel for ten minutes to half an hour.
Boil a large pan of water, and simmer the ravioli for 6-7 minutes. Drain, serve, pour some tomato sauce over the top. Enjoy.
500 ml durum wheat flour
200 ml plain white flour
1 pinch salt
1 tsp "no egg" or cornstarch
250-300 ml water
1 tsp olive oil
Mix flour, salt, "no egg" and add a small amount of water and the oil. Keep adding oil and stirring with a fork, then start kneading. The dough should be ever so slightly sticky. Knead on a counter for 5-10 min using flour to stop it sticking, then wrap in clingfilm and store in the fridge for 10-20 minutes.
For the sauce I just used a couple of tins of high quality pulped Italian tomatoes, two teaspoons of basil, a couple of crushed garlic cloves and some pepper, and simmered it for an hour.
For the filling I used a mix of chopped sun dried tomatoes and some soya mince made wet with six or seven tablespoons of the tomato sauce.
I only used half of the dough to make 22 raviolis - roll about a quarter of the dough out at a time on a well floured surface until it's a millimeter or so thick, turning and rotating often, and re-flouring to prevent sticking, and use a circular cutter to make the ravioli disks. One tablespoon of filling in the center of each disk, wet the edge, and fold over, gently squeezing out any air as you go. Then crimp the edges with a fork. Leave on a tea towel for ten minutes to half an hour.
Boil a large pan of water, and simmer the ravioli for 6-7 minutes. Drain, serve, pour some tomato sauce over the top. Enjoy.