|plate of beige. Sorry.|
|cross-section, just to illustrate my adept stuffing technique|
For the pasta dough
3/4 cup chickpea flour
1 1/4 cup all-purpose flour
1 tsp salt
2 tbs olive oil
1/2 cup warm water
semolina for rolling and dusting
- In a large mixing bowl, sift the flours with the salt, then add the oil and gradually add in the water until you can gather the flour into a very stiff dough. Kneed for a minute until pliable then place on a floured surface covered with a damp tea-towel and leave to relax for 20 minutes.
- Uncover then dough and scattering semolina over your work-surface roll-out the dough to a thickness of 3-4mm. Dust the top of the dough with more semolina, turn it over and repeat the dusting over the new top. Cover again wit a damp tea-towel and leave for another 15 minutes. At this time you can make the filling if you haven’t already.
- Bring a small pan of water to the boil, and add the pumpkin. Boil for 10 minutes, then empty into a sieve, shake well and set aside over the sink to drain any excess water.
- Heat the olive oil over medium heat in a frying pan and add the celery. Saute for a few minutes until it begins to soften and then add the tofu. Keep cooking, stirring regularly for another 5 minutes, until the tofu picks up some colour, then add the dried-herbs and nutritional yeast. Stir and cook for another minute.
- Remove from the heat and add the pine-nuts, parsley and reserved pumpkin; mashing it with the back of the spoon as you combine, to make a rough paste.
- Put a large pan of water on to boil.
- Using a large cup or pastry cutter cut out rounds from the pasta dough. Have the filling ready and a small glass of water.
- using one hand, dip you finger into the water and trace around one-half of the circle closest to you of the pasta-dough. Now spoon a heaped tablespoon of the filling into the centre and, using your dry hand, fold the dough over on itself, towards you to create a half-moon shape, firmly sealing the edges, first with your finger, then lightly pressing down with the prongs of a fork.
- Repeat this method with the rest of your dough. When the water is boiling, add a good 2 tablespoons of salt and gently slip the ravioli into the pot. Be careful not to overcrowd, or you will lower the temperature of the water too much and they will stick together.
- After 2-3 minutes, remove each one careful with a slotted spoon directly onto your serving plates. Dress with a little rosemary-olive oil and serve immediately.