Tofu Ricotta Manicotti

Tofu Ricotta Manicotti

Details

This recipe uses both red and white base sauces and tofu ricotta to make a perfect plant-based take on a traditional recipe.
  • Serves: 4 to 6
  • Active Time: 1 hr 15 mins
  • Total Time: 1 hr 15 mins
  • Views: 12,129
  • Success: 0%

Steps

Step 1: Rolling the Dough

• 1 recipe Fresh Egg-less Pasta Dough

Method

To roll the Fresh Eggless Pasta Dough, lightly sprinkle the rollers of a pasta machine and dough with flour. Flatten the dough slightly and run it through the widest setting. Fold the dough in half and continue to roll through this setting about 10 times, dusting with flour as needed.

Continue to roll the dough through the machine, adjusting the settings, until you reach the desired thickness.

Next, even out the pasta sheets, cut into 5 or 6–inch wide strips and spread out on a clean surface.

Step 2: Filling & Baking the Manicotti

• 1 recipe Tofu Ricotta
• 1 recipe Basic Tomato Sauce
• 1/2 cup Basic White Sauce

Method

Preheat the oven to 425°F (220°C).

To fill the manicotti, spoon a few tablespoons of the Tofu Ricotta onto each piece of pasta. Press the filling together, add a bit of moisture to the edges of the pasta then roll into a cylinder, tucking in the filling as you roll.

*Note, to cut back on cooking time slightly, it is suggested to heat the sauce in a small sauce pot when using to layer the manicotti, rather than doing so with a cold sauce.

To assemble the dish for baking, spoon about a 1/2 cup of the Basic Tomato Sauce into a baking dish, spreading the mixture out to coat the bottom. Place the manicotti into the sauce, seam side down, then cover the pasta with more tomato sauce. Finish with a drizzle of Basic White Sauce on the top.

Bake for 20 to 30 minutes, or until the sauce and manicotti are heated through.

Once done, let cool for a few minutes before serving.

14 Comments

  • Kathleen S
    Kathleen S
    I love this recipe. Very tasty. Will the pasta hold up if the complete dish is made several hours in advance and refrigerated until ready to heat and serve.
  • Chad S Rouxbe Staff
    Chad S
    Yes, this dish will certainly hold up for a few hours before being baked. Also, what I like to do when I make this recipe is double or triple it so that I can freeze a tray for a later date and enjoy one for a meal that day as well. If frozen from just assembled, allow to defrost overnight before baking. Hope you enjoyed the recipe, it is one of my favorites in the course. Cheers, Chad
  • Renee L
    Renee L
    It would be really helpful if a weight was given for the amount of tofu to use in the filling as I suspect a block of tofu could differ from country to country.
  • Chad S Rouxbe Staff
    Chad S
    The standard block of tofu referenced is a 350 gram package (approx. 12 ounces), once drained. This seems to be the standard size for most manufacturers in the US. Hope that is helpful, - Chad
  • Angela M
    Angela M
    What is tofu? Sorry about my lack of understanding. :(
  • Ken R Rouxbe Staff
    Ken R
    Hi Angela - Tofu is a product made from soy, used in many Asian cuisines for 2000 years. http://www.merriam-webster.com/dictionary/tofu https://en.wikipedia.org/wiki/Tofu In cases like this, when you just need a definition, the internet can be a really great tool. If you need more information or context so you can use tofu, let us know. ~Ken
  • Diana  S
    Diana S
    What should I do if I don't have a pasta roller?
  • Eric W Rouxbe Staff
    Eric W
    Hi Diana, Use a conventional roller and roll the dough rather thin, mimicking a pasta roller. This result will give you nice balance and good mouth feel in the finished manicotti. Eric
  • Diana  S
    Diana S
    The pasta came out thick and "doughy" and "chewy" for a lack of better word. How do I fix that? Was it overcooked? I made it quite thick, did that contribute to the chewiness? What do you do with the excess semolina and flour
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Diana - With regard to your question about why your pasta came out thick, doughy and chewy, it's a good idea in most cases to allow your fresh pasta some time to "rest" (approx. 30 - 60 minutes is typically good). Allowing your fresh pasta dough to rest will help eliminate both the doughy and chewy mouthfeel. Also, it sounds like you can remedy the "thickness" issue by rolling your dough out thinner - a french rolling pin can usually do the trick vs. the typical rolling pins with a rolling barrel and 2 handles on the end (there are no handles on a french rolling pin). With regard to any left-over flour from your fresh pasta-making process, personally, I like to hold onto it and use it to "dust" my rolling pin for future recipes - I keep a labeled/dated mason jar in my cabinet.... I hope this response has been helpful Diana and thank you for learning with Rouxbe! Chef Kirk
  • Diana  S
    Diana S
    Thanks! Which pasta rolling machine would you recommend for the future?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Diana! So great question. I have attached a link to Williams-Sonoma so that you can see some options. Many folks enjoy the electric machines available today. I use an attachment (manual) on my Kitchen Aid Mixer. Honestly, if you are making fresh pasta for your family and guests, the QuickLook should suffice - it's affordable and provides you enough manual interaction - allowing you to really feel the dough, etc. Happy shopping and cooking! I hope this helps! Chef Kirk https://www.williams-sonoma.com/shop/electrics/electrics-pasta-machines/?Kenshoo=cfebf1b3-7b5a-43d7-8a34-9257bc50d886&cm_ven=BrandSearch&cm_cat=MSN&cm_pla=Brand_Search_Generic_BMM&cm_ite=%2Bwilliams%20%2Bsonoma%20%2Bpasta%20%2Bmaker
  • Karin D
    Karin D
    I am serving roasted pepper pesto crostini as an appetizer and this manicotti as a main. Can you suggest a side dish that would go well with the manicotti? Thanks!
  • Eric W Rouxbe Staff
    Eric W
    A salad would balance the heaviness of the manicotti. A leafy greens salad with some bitter or spicy leaves, or a beet salad with a vinaigrette dressing would be nice.

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