Cheese Ravioli with Wild Mushroom Sauce
Makes 8 servings
|2||tablespoons olive oil|
|1||medium onion, chopped|
|1||clove garlic, minced|
|8||ounces firm tofu|
|1-1/2||cups ricotta cheese|
|1||cup grated Parmesan cheese, divided|
|1/2||teaspoon dried rosemary|
|64||plain or colored wonton wrappers (about 1-1/3 packages)|
|Wild Mushroom Sauce|
- Heat oil in small skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Place in medium bowl.
- Drain tofu on paper towels. Cut into 1-inch cubes. Process tofu, ricotta cheese, 1/3 cup Parmesan cheese, rosemary and salt in food processor until smooth. Stir into onion mixture in bowl.
- To make ravioli, work with 8 wonton wrappers at a time, keeping remaining wrappers covered with plastic wrap. Place about 1 tablespoon cheese mixture in center of each wrapper. Brush edges of wrappers with water. Place second wrapper over filling and press edges together to seal. Cover with plastic wrap and set aside. Repeat with remaining wrappers and cheese mixture. Prepare Wild Mushroom Sauce; keep warm.
- Bring 3 quarts water to a boil in Dutch oven over high heat. Place 8 ravioli in water. Reduce heat to medium-high and boil gently, uncovered, 3 to 4 minutes or until ravioli float to surface and are just tender. Remove to warm platter with slotted spoon. Repeat with remaining ravioli. Serve ravioli with Wild Mushroom Sauce and sprinkle with remaining 2/3 cup Parmesan cheese.
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