My husband and I made made these cute little raviolis stuffed with a tofu ricotta (and served with a spicy tomato sauce and Field Roast's Smoked Apple Sage Sausages), in celebration of my brother Kurt's 54th Bday, and his daughter coming out to visit, all the way from San Francisco ! The cookie cutter is about 1 1/2" across. Sorry that there's no picture of the final product...we all fell into it so fast that I forgot the photo-op !
The recipe for the dough is slightly altered from Bryanna's suggested pasta dough recipe
...I did as follows:
1 Cup unbleached all-purpose flour
2/3 cup semolina flour
1/2 cup garbanzo bean flour
1/2 teaspoon slat
2/3 cup water
Mix the dry ingredients together till well combined. Add the water and knead well with your hands or stand mixer, or a food processor, until firm and springy. Cover and let rest at least one hour, or up to several days ( refrigerate after several hours ). We passed our dough through a hand-crank pasta machine several times, and ended up on number 5 on the dial. Too thin and it'll split, too thick and it won't cook properly, but it could easily rolled out by hand. So satisfying to make our own pasta...and vegan to boot !
I'll post the recipe for the ricotta in the next day or so.
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