You can make the ravioli more "appetizing" by dividing the dough into two equal parts when you have just obtained a consistent ball, but still to be worked, by adding a little juice extracted from beet to one half: you will thus obtain the half white, half pink ravioli and with a green heart.
Ingredients x 4
For the stuffing
350 gr of boiled and squeezed spinach
190 gr of natural tofu
1 egg (optional)
Salt and pepper
Boil the spinach, let it cool and squeeze it well. Mix them in a bowl with the tofu and egg and season with salt.
Roll out the dough with the help of a pastry cutter to make circles (I used one with a diameter of 9 cm). Place a ball of filling in the centre of each circle of dough and fold to form a crescent. Gently but firmly crush the dough starting from the filling, making the two edges adhere well. Cook them in abundant salted water for a few minutes and dress them with your favourite sauce (a light tomato is very suitable).
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