(no subject)

[felicula]

I must've been completely oblivious previously. It turns out that my regular Wegmans has the tofu-based ravioli too. So I picked up a package and tried it out for lunch. Tasty.

The next step is working on a recipe of them of my own. It should be straightforward enough. Those of you who know me well, know I'm not as likely to do things the easy way. I could just purchase a package of wonton wrappers, but that would take half the fun away from making homemade ravioli. So, I'd like to collect pasta recipes first. I have a great udon dough recipe, but that makes a more translucent asian noodle. I'm very open to suggestions and recipe contributions.

The filling itself shouldn't be too difficult. I think I'd be partial to using silken tofu for the creamier texture. The tofu ought to be drained though. Hmm... silken might be too watery for the filling though. I could tell that the tofu in the packaged ravioli was more coarse. I'll have to try it and see. Who knows, The ideal might be a combination of both. The coarser texture gave the ravioli a meatier bite. The taste was more indicative of cheese though. I think my goal will be to try to achieve a cheesier texture.

The filling definitely needs garlic powder. I'd add some salt, myself. I'm a big fan of sodium though. The packaged variety had some strong oregano in it, but it would be easy to tweak the herbs to taste. The package also indicates onion. I'm not so sure it needs the onion to make it yummy, but I think I may include some at least the first time around.

This is where I thank the All that my mom gave me her old food processor. Maybe when I'm over at my mom's house next Sunday I'll remember to raid her library of cookbooks for my favorite hummus recipe.

Snow be damned. I'm starting to encorporate more warm-weather dishes into our meal plan anyway.