Artichoke-Walnut Ravioli with Sage Walnut Sauce Recipe

Artichoke-Walnut Ravioli With Sage Walnut Sauce Recipe

Ingredients

Makes 4 servings

• 1/3 cup plus 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 cup frozen artichoke hearts, thawed and chopped
• 1/3 cup firm tofu, drained and crumbled
• 1 cup toasted walnut pieces 1/4 cup tightly packed fresh parsley
• salt and freshly ground black pepper
• 1 recipe Egg-Free Pasta Dough
• 12 fresh sage leaves

Method

1. In a large skillet, heat 2 tablespoons of the oil over medium heat
2. Add the garlic, spinach and artichoke hearts
3. Cover and cook until the garlic is soft and the liquid is absorbed, about 3 minutes, stirring occasionally
4. Transfer the mixture to a food processor
5. Add the tofu, 1/4 cup of the walnuts, the parsley and salt and pepper to taste
6. Process until minced and thoroughly mixed
7. Set aside to cool
8. To make the ravioli, roll out the dough very thinly (about 1/8 inch) on a lightly floured surface and cut it into 2-inch-wide strips
9. Place 1 heaping teaspoonful of stuffing onto a pasta strip, about 1 inch from the top
10. Place another teaspoonful of filling on the pasta strip, about 1 inch below the first spoonful of filling
11. Repeat along the entire length of the dough strip
12. Lightly wet the edges of the dough with water and place a second strip of pasta on top of first one, covering the filling
13. Press the two layers of dough together between the portions of filling
14. Use a knife to trim the sides of the dough to make it straight, then cut across the dough in between each mound of filling to make square ravioli
15. Use the tines of a fork to press along the edges of the dough to seal the ravioli
16. Transfer the ravioli to a floured plate and repeat with remaining dough and filling
17. Cook the ravioli in a large pot of boiling salted water until they float to the top, about 7 minutes
18. Drain well and set aside
19. In a large skillet, heat the remaining 1/3 cup oil over medium heat
20. Add the sage and the remaining ¾ cup walnuts and cook until the sage becomes crisp and the walnuts become fragrant
21. Add the cooked ravioli and cook, stirring gently, to coat with the sauce and heat through
22. Serve immediately

Full List of Sauce Recipes
Full List of Ravioli Recipes