Handmade Ravioli with Glazed Carrots and Mushroom Jus

Ingredients by component

Spinach and tofu ravioli

• 220 g plain wheat flour
• 110 ml lukewarm water
• 10 ml olive oil
• 180 g firm tofu
• 180 g spinach
• 15 g nutritional yeast
• 10 ml lemon juice
• 3 g salt

Glazed baby carrots

• 600 g baby carrots
• 20 ml olive oil
• 20 ml maple syrup
• 100 ml water
• 10 ml lemon juice
• 3 g salt

Mushroom reduction

• 200 g button mushrooms
• 100 g shallots
• 15 ml olive oil
• 400 ml unsalted vegetable stock
• 15 ml soy sauce
• 10 ml balsamic vinegar

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Spinach and tofu ravioli: Knead 200 g flour with water and oil for 8 minutes. Cover and rest for 30 minutes; reserve 20 g flour for rolling.
3. Spinach and tofu ravioli: Blanch spinach for 45 seconds, cool and squeeze very dry. Chop and mix with crumbled dry tofu, nutritional yeast, lemon and salt.
4. Spinach and tofu ravioli: Roll dough about 1 mm thick. Place teaspoons of filling 5 cm apart on half the sheet; moisten edges, cover with the other half, press out air and cut ravioli.
5. Spinach and tofu ravioli: Cook ravioli in gently simmering water for 3–4 minutes. Cut one open: the seam should be cooked and the filling hot. Lift out with a slotted spoon.
6. Glazed baby carrots: Arrange trimmed carrots in a wide pan. Add oil, syrup, water and salt and cook covered for 10–12 minutes.
7. Glazed baby carrots: Uncover for 5–8 minutes until the liquid forms a glossy glaze. Shake the pan to coat and finish with lemon juice.
8. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
9. Mushroom reduction: Add stock and soy sauce and simmer uncovered for 20 minutes. Strain, press out juices and reduce to about 120 ml, until it lightly coats a spoon.
10. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.