Vegan Ravioli Pomodoro

1. For the Vegan Ravioli dough:
   1. Mix salt, flour, water, and olive oil in a medium mixing bowl. Combine thoroughly until it forms a dough. You can add a little water if the dough seems too dry, or a little flour if it seems too moist.
   2. Turn out the dough onto a floured surface and knead until elastic and smooth. This should take about 10 minutes.
   3. Rub the surface with olive oil lightly, then place into a clean, covered bowl and allow to rest for a minimum of 30 minutes.
2. For the Vegan Ravioli filling:
   1. Blend cashews, garlic, lemon juice, onion, and milk in a food processor until smooth.
   2. Add basil and tofu, and pulse until blended and chunky. It should be approximately the texture of ricotta cheese.
   3. Season to taste with salt and pepper.
3. For the Pomodoro Sauce:
   1. Place a large pot over medium heat and coat the bottom with oil.
   2. When oil is heated, add the garlic and sauté until fragrant. This should take about a minute.
   3. Add sugar and tomatoes, then bring to a simmer.
   4. Lower the heat and allow to cook for approximately 20 minutes, stirring frequently. The juices should be reduced by at least half.
   5. Turn off the heat.
   6. Add the basil and salt and pepper to taste, then stir well.
4. To finish Vegan Ravioli:
   1. Divide your dough into three equal lumps.
   2. Place the first lump on a floured work surface and roll out into a rectangle. It should be 1/8 inch thick and 4 inches wide.
   3. Draw a score lengthwise along the rectangle.
   4. Plop a teaspoonful of filling every inch or so, placing each dollop about an inch below the score from step C.
   5. With wet fingers, moisten the top surface of the dough around the teaspoons of filling.
   6. Fold the dough over the score and press it around the dollops of filling to form sealed pockets of filling.
   7. Cut squares around the pockets of filling with either a knife or scissors. Trim up any excess dough and add it to another batch of dough to roll out and use later.
   8. Set your ravioli individually on a sheet of parchment or other nonstick surface after cutting them.
   9. Repeat until you run out of dough and filling. This should yield about 24-28 ravioli.
   10. Bring a large pot of salted water to a boil, and carefully pour in the ravioli. Let them cook for 2-3 minutes, until they float. Drain and return to your pot, then toss them with just enough olive oil to lightly coat them.
5. Serve your Vegan Ravioli topped with fresh pomodoro sauce, and enjoy! 

ThisVegan Revioli is sure to become a new favorite.Leftovers?Keep them fresh and take them for work tomorrow in a steel lunch box! 

Trivia

While ravioli is seen as a traditional Italian dish, variations of it appear in many types of world cuisine. In India, there is a sweet, fried version by the name of Gujiya, and in Jewish cuisine there is a dish called Kreplach, which is a meaty filling served in an egg pasta pocket.