Thai-Inspired Corn Ravioli in Lemongrass Sauce (V)

Heads up, this one relies heavily on product, so Penzeys blends are in play. That said, totally worth the effort of finding the ingredients or figuring out an equivalent. I took a dairy and herb heavy recipe and turned it into something less rich. This recipe ended up with very complex flavors with none of the Thai heat you come to expect. But now as I type, maybe adding a chili pepper to the sauce could be a lot of fun. I'll try that next time!

Inspiration: ME | The Plant Bowls | Love & Olive Oil

Serves: 3-4 | Time: ~1.5 hr

Ingredients

Tofu-Corn Ricotta

Note upfront: I ended up with a lot of extra ricotta and used it for my toast the next day

1 16oz block #tofu extra firm

4 tbsp nutritional yeast

1 tbsp lemon juice

2 tbsp EVO

1 tbsp full fat coconut milk

2 tbsp Penzeys Bangkok Blend

S&P, to taste

2 cups corn kernels

Dough

2 cups all purpose flour

3 eggs or 1/2 cup aquafaba to keep vegan

1/2 tsp salt

1/2 tsp olive oil

Lemongrass Sauce

1/2 cup white wine

1/4 cup vegan butter

1/2 cup full fat coconut milk

2-4 tbsp Gourmet Garden Lemongrass Paste

Instructions

Ricotta

Make your ricotta the night before. This will allow it to firm up.

I used fresh corn, so I blanched kernels from 3 cobs and set aside to cool. Meanwhile, whip together the other ingrdients in a blender. Once you have your desired consistency. Mix with the corn. Taste the filling and see if you need additional seasoning. I added some S&P.

Dough

Add dough ingredients to bowl of KitchenAid mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add water if the dough is too dry, in 1/2 tablespoon increments.

Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.

Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.

When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes.

Sauce

While I waited for the water to boil for the ravioli, I whipped up the sauce. In a small pot, add wine and reduce it for 2-3 minutes. Add remaining ingredients and continually whisk for 3-5 minutes.

Time to Plate!

Add your ravioli to a pasta plate or bowl. Ladle some of sauce. Enjoy!