Homemade Smoked Tofu and Spinach Ravioli with Peanut Butter Sauce
47 min 1 serving 975 kcal · 51 g proteinLevel: Expert
The nutritionist's note
Pushing out the air before sealing stops the ravioli bursting: the bubble expands and tears the dough. Semolina, tofu and peanut together cover all essential amino acids.
Ingredients
1 serving
- fine semolina140 g
- smoked tofu180 g
- fresh spinach200 g
- peanut butter35 g
- soy sauce15 ml
- sesame oil12 g
Method
- 1
Knead a dough of fine semolina and water, and rest it for 20 minutes under a cloth.
- 2
Blend the smoked tofu with the squeezed spinach for the filling.
- 3
Roll the dough very thin, fill and seal the ravioli without trapping air.
- 4
Poach for 4 minutes and coat with a peanut butter and soy sauce dressing. Finish with a drizzle of sesame oil (12 g).
Nutrition facts
per serving
| Energy | 975 kcal |
|---|---|
| Protein | 51 g |
| Carbohydrates | 108 g |
| Fat | 38 g |
| Fibre | 14 g |
| Iron | 9.4 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- gluten
- soy
- peanuts
- sesame
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