Ravioli with Mediterranean Pieces Ragu
If you're looking to show off your skills in the kitchen, look no further than this culinary masterpiece right here. It will take a bit of time, but we guarantee it's worth the wait.
Recipe by Better Nature, with the ravioli dough recipe adapted from Lettuce Veg Out
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ingredients
- 270g all-purpose flour (plus some extra more for kneading)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 170ml cold water
- 180g (1 pack) Mediterranean Tempeh Pieces
- 1 teaspoon oil for cooking
- 200g tomato pasta sauce
- 1 heaped teaspoon of tomato puree
- 10g finely chopped basil
- 10g finely chopped oregano
- A pinch of salt and pepper
- 5g finely chopped basil
- 1 tablespoon chilli olive oil
instructions
1. Place the all-purpose flour into a large bowl along with the salt. Add the olive oil and cold water to the mixture. Mix with a spoon until a ball of dough starts to form.Place the dough onto a floured surface. Knead it for about 5 minutes, until it feels smooth. Add additional flour as needed to prevent the dough from sticking to your hands.
2. The final dough will be sticky but still easy enough to handle.Cut the dough in half (or just slightly off half so one piece is a bit bigger) and wrap the two balls of dough in plastic wrap and place in the fridge for at least 30 minutes to chill before rolling out.
3. Heat the oil in a pan over medium heat. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally. Add the tomato pasta sauce, tomato puree, basil, oregano, salt, and pepper to the pan. Cook for about 10-15 minutes over a low heat, adding a little water if needed. The tempeh pieces should break down into a mince-like texture as it cooks.
4. Remove the two balls of prepared ravioli dough from the fridge. Flour the surface and start rolling out the smaller piece of dough. The dough should be stretchy, so it takes some work to roll out completely. Keep adding flour to ensure it doesn't stick and keep rolling until the dough is very thin.
5. Scoop the filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges. Ideally, scoop the filling into rows/ a grid pattern.
6. On a separate piece of countertop, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking. Carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
7. Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli by slicing around each piece – if you’ve created rows, make straight cuts along each row. Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
8. Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute.
9. Plate up the ravioli, then drizzle with the chilli olive oil and chopped basil.
instructions
1. Place the all-purpose flour into a large bowl along with the salt. Add the olive oil and cold water to the mixture. Mix with a spoon until a ball of dough starts to form.Place the dough onto a floured surface. Knead it for about 5 minutes, until it feels smooth. Add additional flour as needed to prevent the dough from sticking to your hands.
2. The final dough will be sticky but still easy enough to handle.Cut the dough in half (or just slightly off half so one piece is a bit bigger) and wrap the two balls of dough in plastic wrap and place in the fridge for at least 30 minutes to chill before rolling out.
3. Heat the oil in a pan over medium heat. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally. Add the tomato pasta sauce, tomato puree, basil, oregano, salt, and pepper to the pan. Cook for about 10-15 minutes over a low heat, adding a little water if needed. The tempeh pieces should break down into a mince-like texture as it cooks.
4. Remove the two balls of prepared ravioli dough from the fridge. Flour the surface and start rolling out the smaller piece of dough. The dough should be stretchy, so it takes some work to roll out completely. Keep adding flour to ensure it doesn't stick and keep rolling until the dough is very thin.
5. Scoop the filling onto this piece of dough. Each scoop should be around 1 tablespoon in size and spread out giving space around the edges. Ideally, scoop the filling into rows/ a grid pattern.
6. On a separate piece of countertop, roll out the slightly larger piece of dough. Try to roll into the same shape as the first piece that has the filling on it. Again, be generous with the flour used to prevent the dough from sticking. Carefully lift the larger piece of dough and gently place it over the scooped ravioli filling on the first piece of dough. Try to allow the dough to fall into spaces between the ravioli filling – if the filling is in nice rows, allow the top dough piece to fall in between these rows.
7. Gently press the top piece of ravioli dough around each scoop of filling. Next, cut the ravioli by slicing around each piece – if you’ve created rows, make straight cuts along each row. Carefully pick up each piece of ravioli, pressing the edges together with a fork so they hold. Set the ravioli aside on a piece of parchment paper (a surface that won’t stick).
8. Fill a large pot with water and bring to a boil over high heat. Once boiling, gently add the ravioli (work in batches to not crowd the pot) and boil each piece for 1 minute.
9. Plate up the ravioli, then drizzle with the chilli olive oil and chopped basil.
