I decided to make a bit of a healthier rendition of the classic and so-very-comforting spinach and ricotta ravioli. This version tastes a bit more delicate than its ricotta cheese counterpart, and at only 79 cents per serving I’m not complaining.
Overall, it was an easy, tasty, and quick recipe. And for those of you who aren’t blessed with pasta machines, don’t fret. There is such a thing as the presold wonton wrapper - it may not be authentic, but it certainly gets the job done. I suppose you could also roll out the pasta by hand, but all I can say is this: bless your heart for having the patience to even consider that as an option.
Whole Wheat Spinach Tofu Ravioli
.5 pounds soft silken tofu - $0.50
10 oz package frozen spinach, thawed and drained - $0.99
1 Large Egg, beaten - $0.22
2 oz (roughly 1 cup) shredded romano cheese - $1.20
4 leaves fresh basil, minced - $0.15
1 clove garlic, minced - $0.05
1 cup white flour - $0.10
1 tsp salt - $0.01
1 cup whole wheat flour - $0.16
2 Large Eggs - $0.42
1 tbsp Olive Oil - $0.15
1/2 cup water - free
- In a medium-sized bowl, mix together white and whole wheat flour with salt. In another bowl, mix together eggs, water, and olive oil until fully incorporated.
- Slowly pour egg mixture into bowl of flour and mix until easy to handle. Knead dough by hand until elastic - about five minutes. Let rest for 30 minutes. (Now would be a good time to start on the filling!)
- To make the filling, mix together the tofu, egg, spinach, romano cheese, basil, and garlic.
- After the pasta dough has rested, roll out small sections of the dough using the thinnest setting on your pasta maker.
- To make the ravioli, spoon teaspoons of the mixture on the dough and wet the area around the filling with egg whites. Fold over the dough and seal your pasta. Cut your pasta to your liking and boil. Serve with red sauce.
Makes approximately five servings.
Total cost: $3.85
Cost per serving: $0.79