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Gallery Scallion Ravioli in Fresh Tomato Sauce Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound firm tofu 3/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/3 cup thinly sliced scallions 1 large egg white 24 two-and-a-half-inch-round gyoza wrappers (available at Asian markets) 6 ripe plum tomatoes 3/4 teaspoon minced garlic Pinch of cayenne pepper 1 tablespoon balsamic vinegar 1 1/2 tablespoons freshly grated Parmesan Olive-oil cooking spray

Cook’s Notes For richer-tasting ravioli, add one tablespoon Parmesan to the filling.

Gallery Scallion Ravioli in Fresh Tomato Sauce

Recipe Summary Servings: 4

Scallion Ravioli in Fresh Tomato Sauce

Scallion Ravioli in Fresh Tomato Sauce

Scallion Ravioli in Fresh Tomato Sauce

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound firm tofu 3/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/3 cup thinly sliced scallions 1 large egg white 24 two-and-a-half-inch-round gyoza wrappers (available at Asian markets) 6 ripe plum tomatoes 3/4 teaspoon minced garlic Pinch of cayenne pepper 1 tablespoon balsamic vinegar 1 1/2 tablespoons freshly grated Parmesan Olive-oil cooking spray

Directions

Place the tofu, salt, and black pepper in the bowl of a food processor. Process until the texture resembles that of ricotta cheese, about 40 seconds. Add the scallions, and process until incorporated, 10 seconds more.

In a small bowl, whisk together the egg white and 1 teaspoon water; set aside.

Lay six gyoza wrappers on a clean work surface. Place a scant tablespoon of the tofu mixture in the center of each wrapper. Lightly brush the edges of wrappers with egg wash. Fold each ravioli in half, and press edges together to seal. Cover the sealed ravioli with plastic wrap, and repeat with remaining filling and gyoza wrappers.

Cut tomatoes lengthwise into quarters. Set a strainer over a small bowl. Hold a tomato quarter over strainer, and scoop out the seeds and juice; set flesh aside. Repeat with remaining tomatoes. Using a rubber spatula, press all juice through the strainer. Discard seeds and pulp. Dice reserved tomato flesh into 1/4-inch pieces.

Coat a medium nonstick saute pan with olive-oil cooking spray. Place over medium heat. Add garlic, cover, and let cook until translucent, stirring occasionally, about 3 minutes. Add diced tomatoes, strained tomato juice, and cayenne pepper. Season with salt and black pepper; cook 1 minute. Add balsamic vinegar, and cook for 30 seconds more. Cover, and remove from heat.

Bring a large stockpot of water to a boil. Add ravioli, and simmer until tender, about 4 minutes. Drain in a colander. Over medium heat, quickly reheat tomato sauce, about 30 seconds. Pour 1/4 cup tomato sauce onto each of four plates. Place 6 ravioli on each plate. Sprinkle with grated Parmesan; serve.

Cook’s Notes For richer-tasting ravioli, add one tablespoon Parmesan to the filling.

Cook’s Notes

For richer-tasting ravioli, add one tablespoon Parmesan to the filling.

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All Reviews for Scallion Ravioli in Fresh Tomato Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Scallion Ravioli in Fresh Tomato Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest