Ravioli with Caramelized Onion

… and ginger. Last night I was thinking about a dip for starters, and eventually, between an experiment and another, I came up with a filling for ravioli!
I found out that caramelized onion goes really well with ginger, the ravioli came out delicious. Naturally, the filling can easily be used as a condiment for pasta.

Ingredients:
for the dough:
300 gr of flour (150 gr spelt flour and 150 of flour for pasta)
water as needed
extra virgin olive oil to taste
for the filling:
a large white onion
sea salt
two tablespoons of cane sugar
a dab of self-produced soy margarine
150 gr of white tofu
shoyu
ground ginger
grated rind of half a lemon
coriander
black peppercorns
vegan parmigiano

Method:
First, marinate tofu with shoyu, ginger and ground lemon zest. Then prepare the dough as you usually do and let it stand. Meanwhile, sauté the onion, cut into pieces, with a little salt; while this is cooking, prepare the caramel, heating the sugar in a pan, making sure you stir continuously with a wooden spoon; as soon as it crystallizes, lower the heat and keep on stirring, or remove it from heat and then put it back; do this about two or three times, until you obtain the caramel.
Let it cool for a minute, then pour it over the onion, mixing well.
Purée the tofu with the onion. I advise you to purée the mixture a little at a time, so the onion blends better.
Roll out the dough and fill the ravioli.
I seasoned them with olive oil, coriander, ground black pepper and a bit of vegan parmigiano.
Excellent! 🙂

In this home someone always sleeps …

Chef: RicamatriceDiOnde from VeganBlog

1. EleonoraNW3 17 November 2010 at 21:23

   

   They must be so good!!! I’m not patient enough to make ravioli but I’ll use this dip for something else, I promise! It’s too inviting

   
   
2. ascanio 18 November 2010 at 06:49

   

   reeeeally inviting!!! well done

   
   
3. Lisa 18 November 2010 at 11:05

   

   Sounds delicious! 🙂