Ingredients
The following ingredients have 2 Servings
- 1 Cup All purpose flour
- 2 tsp flax seed meal
- 5 Campari tomatoes
- 1 yellow squash
- 1 green squash
- 1 tsp crushed black pepper
- 2 tsp ricotta cheese
- 1 tsp sea salt (or to taste)
- 1 tsp olive oil
- Water for boiling
Instruction
- Partially peel both squashes
- Shred the squashes in long strips
- Puree the Campari tomatoes in a food processor
- Using a nylon sieve, separate the pulp and the liquid (See Notes)
- Place the all purpose flour into a mixing bowl and add the tomato liquid little by little.
- Keep kneading the dough as you add the tomato puree
- Knead well and make a ball
- Wrap the dough bowl in a plastic wrap and set aside for 20 minutes
- In a small frying pan, add the oil and allow it to warm
- Add the shredded squash to the oil and stir
- Add the salt and pepper.
- Once the squash starts to brown a little, turn of the heat and allow it to cool
- Take the dough and cut it into 4 equal parts. See notes
- Roll the dough making liberal use of all purpose flour to roll the dough
- Make the thickness to be about 2" high and allow the dough dry slightly
- Cut out about 2 inch squares
- Add the squash filling about 1/3 of the way from the edge of the left side
- Take the right side of the Tomato Ravioli and fold it over the stuffing
- Use a fork to seal the edges of the ravioli
- Do the same until you run out of filling
- Set the filled tomato ravioli aside for about 15 minutes
- In a small pan, bring about 3 cups of water to almost a boil
- While water is boiling, take a tray and line it with paper napkins.
- Add the filled raviolis slowly and allow them to rise
- When they rise, use a strainer to remove them from the water
- Place the raviolis in the tray with the napkin
- Allow them to cool
- In a small frying pan, add the butter and allow it to melt over medium heat
- Add the ravioli and a little water.
- Stir fry the tomato ravioli for a few minutes but do not over cook it
- Serve with my vegan mushroom stroganoff sauce
