Step 1

Prepare the fresh pasta dough and set it aside in a bowl covered with a clean kitchen towel or plastic wrap.

Step 2

Prepare the tofu ricotta recipe minus the dried herbs. Add in the fresh herbs and pulse them in until uniform. Set aside.

Step 3

Roll out the pasta dough thin, until you can see your fingers through the dough.

Step 4

Lay one sheet of pasta dough onto a floured work surface.

Step 5

Next you are going to add the ricotta filling. We added about 1 to 1 1/2 teaspoons of filling in 2 rows, about 1-2 inches apart until reaching the end of the dough. The number of columns you add will depend on the size of your dough. Refer to the photos in the post as needed.

Step 6

Lay another sheet of dough on top of this one and using your fingers, gently press out air pockets around each mound of filling and form a seal between the two pieces of dough.

Step 7

Using a ravioli press or a knife, cut out your ravioli. We used this press and it worked really well. If you are going to make the ravioli by hand, cut the dough into squares around the filling. Using a fork, crimp the edges of each ravioli to make sure they are well sealed.

Step 8

Bring a large pot of generously salted water to a boil. Once boiling, add in the fresh pasta. Cool for 2 to 4 minutes, depending on its thickness.

Step 9

Drain the pasta, reserving about 1/2 to 1 cup of the water, and add the cooked pasta back to the pot along with your sauce of choice. Stir to coat, adding some of the reserved pasta water if needed to add body to the sauce, and dig in!