Original Recipes:

• Food Wishes Stuffed Pasta Wheels
• All Recipes Tofu Ricotta
• Food Wishes Egg Plant Parm Casserole (for filling / sauce)

Ingredients:

• For the pasta dough
• 180 grams all purpose flower
• 1/4 tsp diamond crystal kosher salte
• 1 large egg
• 45 ml water
• For the tofu ricotta
• 1 pound extra-firm tofu
• 1 Tbsp garlic powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp lemon juice
• 2 floz Olive oil
• 8 oz follow your heart parmesan
• 2 slices follow your heart provolone
• 30 grinds of black pepper
• 1 tsp kosher salt
• For the sauce
• 1 egg plant diced into 1/4 - 1/2 inch cubes
• 2 cloves garlic sliced
• 1/2 tsp red pepper flakes
• 3 cups prepared marinara sauce
• 1 cup water

Steps:

1. Combine flour and salt in a large bowl.
2. Crack egg into the center and add cold water.
3. Stir until it comes together in a shaggy dough. Combine with your hands.
4. Knead on a work surface until it smoothes out and is a relatively firm disc of dough, adding flour as needed.
5. Wrap in plastic wrap and let rest in the refrigerator for at least 1 hour.
6. In a food processor grind tofu garlic powder, oregano, basil, and lemon juice, parmesan and provolone
7. Drizzle in olive oil to achieve a nice texture.
8. Place pasta dough on a floured surface and pat into a rectangle.
9. Roll with a floured rolling pin into a 14x12-inch rectangle, about 1/8 inch thick.
10. Spread filling evenly over the dough, leaving a 3-inch border on one of the long sides.
11. Lightly brush the exposed dough with water and roll up starting from the side closest to you.
12. Finish with the seam on the bottom and use your hands to shape the tube as uniformly as possible.
13. Trim off any excess dough on the ends if necessary.
14. Slice the stuffed tube of dough into 8 equal "wheels" and turn onto their sides.
15. Gently press with floured fingers to flatten slightly.
16. Heat 1 tablespoon oil in skillet and cook garlic for about 10 seconds;
17. add diced eggplant
18. season with a pinch of salt and red pepper flakes.
19. Saute until eggplant is softened, about 5 minutes.
20. Pour in marinara sauce and water.
21. Turn heat to medium-low and cook until eggplant is tender, about 15 minutes; stir occasionally. If sauce gets too thick, add a little more water.
22. Heat 1 tablespoon oil in a cast iron pan over medium heat.
23. Add wheels to the sauce
24. bake at 375 for 30 minutes.