Ravioli with Fresh Sage and Garlic Olive Oil

I miss filled pasta, why they are all made with eggs I don't know as this turned out beautifully. I wasn't feeling up to making some elaborate filling as I didn't know how the pasta would turn out so in this one I just crumbled up some sun dried tomato flavoured tofu that I had - which actually worked quite well. However it was just the pasta I wanted to try and as it turned out so well will start working on some fillings. Vegan with a Vengeance do a really nice basil tofu 'ricotta' so will try that, and am thinking a mushroom ravioli with tomato sauce would be fantastic. Loads of options to fill these with!


Ravioli Dough:

1 2/3 cups (200g) pasta flour *must be this type* I used Tesco's own label, it's really finely milled and silky soft.
1/2 cup (120ml) water
1/2 tsp salt
2 tsp olive oil

Mix flour and salt together and stir olive oil into water. Pour the liquid into a well into the centre of the flour and mix together with a fork until a dough forms. Knead on a floured surface for 10 minutes, add more flour until it is no longer sticky. Cover and let rest 10 minutes. Cut into 4 sections and roll out very, very thin. Place desired filling according to size of ravioli wanted, wet around the edges and place another sheet of dough over top. Seal around edges well and place on a floured plate. Continue with remaining dough. Bring a large pot of salted water to the boil, add a little olive oil and cook the ravioli for about 5 minutes.

For the 'sauce' just finely chop some fresh garlic and sage and heat up with some olive oil gently, turn off heat and let sit briefly. Spoon over cooked pasta and season with smoked sea salt and lots of black pepper.

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