Tofu Ravioli with Mushroom Reduction and Hazelnuts

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

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

Hazelnut crumb

• 40 g hazelnuts
• 20 g breadcrumbs
• 10 ml olive oil
• 1 g salt

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately 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. Mushroom reduction: Finely chop mushrooms and shallots and brown in oil for 10–12 minutes. Add vinegar and scrape up the browned bits.
7. 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.
8. Hazelnut crumb: Toast hazelnuts at 170°C for 8 minutes, cool and chop coarsely.
9. Hazelnut crumb: Toast breadcrumbs in oil for 2–3 minutes. Stir in hazelnuts and salt and cool in a thin layer to stay crisp.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.