Name: Indian Ravioli Stuffed With Homemade Tofu and Topped With Tomato Basil Sauce recipe by Kajal Arora at BetterButter
Prep time: 300 min
Cook time: 25 min
Total time: 325 min
Yield: 4
Ingredients: To Make Tofu : Soybean - 1/2 cup; Thick Curd - 2-3 tbsp; For Ravioli Sheet : Chickpea Flour( besan ) : 1/2 cup; Curd : 1/2 Cup; Water : 1 Cup; Salt - 1/4 tsp; Sugar - 1/2tsp; Turmeric powder - A pinch; Ginger Chili Paste : 1/2 tsp; Lemon Juice - 1/4 tsp; For Stuffing : Tofu 1/2 cup; Boiled Sprouts - 1/2 cup; Salt - 1/2 tsp; For Sauce : 2 tomatoes ( pureed); Pasta sauce - 2 tbsp; Olive Oil - 1 tbsp; Salt - To taste; Paprika - 1/4 tsp; Dried Basil - 1 tbsp; Dried Oregano - 1/2tsp; Garlic Powder - 1/4 tsp; Fresh Parsley - (optional)

Ingredients Serving: 4

To Make Tofu : Soybean - 1/2 cup
Thick Curd - 2-3 tbsp
For Ravioli Sheet : Chickpea Flour( besan ) : 1/2 cup
Curd : 1/2 Cup
Water : 1 Cup
Salt - 1/4 tsp
Sugar - 1/2tsp
Turmeric powder - A pinch
Ginger Chili Paste : 1/2 tsp
Lemon Juice - 1/4 tsp
For Stuffing : Tofu 1/2 cup
Boiled Sprouts - 1/2 cup
Salt - 1/2 tsp
For Sauce : 2 tomatoes ( pureed)
Pasta sauce - 2 tbsp
Olive Oil - 1 tbsp
Salt - To taste
Paprika - 1/4 tsp
Dried Basil - 1 tbsp
Dried Oregano - 1/2tsp
Garlic Powder - 1/4 tsp
Fresh Parsley - (optional)

Instructions

Soak soybean for about 5 hours. While soaking rub to remove the skin. Remove from water and put it in a pan, add about 11/2 glass of water and cook for 15-20 minutes. Turn off the flame and strain to collect the milk ( soy water)
Immediately add curd and it will curdle like normal homemade paneer.
Press the curdled soy milk through in a muslin to collect the tofu. Keep the whey aside.
Now mix the listed ingredients under 'Stuffing' by mashing with hand. Keep aside.
Mix all the listed ingredients under 'Ravioli Sheet' and make a smooth batter.
Cook on medium heat and stir continuously so no lumps are formed. The batter should thicken. Once the mixture achieves desired consistency quickly spread it either on steel plates or aluminium foil.
Let it cool. After it cools completely cut circles with a cookie cutter and gently pick them up. You'll need 2 circles for each ravioli.
Take a circle, place a spoonful of stuffing and cover with another circle leaving the sides. Seal it by pressing with a fork from all sides. Make all the ravioli like this.
For sauce : Heat olive oil in a pan and add the tomatoes. Let it simmer for about 5 minutes.
Pour the sauce over the freshly made raviolis and a new version of ravioli topped with tomato basil sauce.

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