Spinach and Mushroom "Ravioli" and Emma's Amazing Tofu

First.. Emma’s tofu

Let me tell you, Miss Gliding Calm over at glidingcalm.wordpress.com sure does know what she is doing! This stuff is amazing. I followed her instructions almost exactly with a few modifications due to laziness and ingredients at PB’s house. This is what I did…

-blot the water off the tofu and slice it
-brushed with a mixture of sesame oil, rice vinegar, honey and red pepper flakes
-baked for like 45 minutes at 425 degrees

PB LOVED it, and I really liked it too. Thanks, Miss Gliding Calm, for the great recipe + instructions! If you all have tried to make tofu but were unsuccessful, try her way, it is seriously great!

Then… RhodeyGirl’s Lazy Spinach and Mushroom “ravioli”

I have always wanted to make my own pasta, but until yesterday I didn’t have a pasta machine (future father in law just bought me one!!!) so I never made them. However, PB’s market had wonton wrappers near the tofu so I decided to give a shot at making “ravioli” with them. Wonton wrappers are known as lazy woman’s friend, seriously.

Anyway, I kind of just went with my rumbling stomach on this recipe. I sauteed mushrooms and some fresh baby spinach in a skillet, and then food processed it simply with some feta cheese. The measurements can be all your own, I think I used a ratio of 1 carton of mushrooms to 2 handfuls of spinach to 4 oz of feta, see how exact you have to be?

Then came the fun part. Making the ravs are soooo easy. You just lay out one of the wrappers, brush the edges with water, place a bit of filling in the middle, cover with the next wrapper, press the edges down, brush those edges with water, and you’re done.

My tips:
1. don’t use too much filling
2. make sure all the corners are sealed
3. have fun!!!

Here are some of the ravioli ready to go. I made a few testers for PB and I using only one wonton wrapper to make sure they were coming out right- I think I would make them all this way next time.

From start to finish this took me about 30 minutes, plus the cooking time of about 3 minutes per batch. To cook them you just drop them into boiling water and watch them until they float. When floating, they are done. The only thing I don’t like about the wrappers is that they are kind of sticky. Anyway, it was a great presentation for dinner with our friends last night, yet didn’t eat up too much time, meaning more time that PB and I got to look through honeymoon ideas in these catalogs I have! yippee! Also, they were realllly tasty.

I served the ravs with a simple tomato sauce, but next time I would suggest going even simpler with some olive oil and extra mushrooms.

Sorry my presentation kind of stinks but I was getting tired and everyone was hungry!!!

And last, for the record… for dinner I had 4 of the ravioli with sauce, 1 bite of tofu, a side salad. And later dessert was 2 yummy seashell chocolates with some berries that our friends bought.