Firm tofu whipped with lemon juice, miso, garlic, and fresh rosemary plays the ricotta here, while rehydrated porcini mushrooms are processed with pine nuts and olive oil into an earthy pesto.
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In food processor, combine tofu, olive oil, lemon juice, salt, garlic and miso. Process, stopping few times to scrape down sides, until tofu is smooth with slightly granular texture. Add chopped rosemary and pulse to combine. Remove from processor and set aside. Wash out food processor bowl.
Cover mushrooms in bowl with water, and soak for 20 minutes . Drain mushrooms and clean thoroughly to remove all sand attached to stems. Discard soaking liquid.
Combine mushrooms, garlic, pine nuts, olive oil, salt and black pepper in food processor and process until smooth. Add chives and pulse to combine. Taste for seasoning.
Roll out dough and fill ravioli according to directions (see procedures in Pasta Lecture/Demo), spooning in 1/2 teaspoon of tofu cheese first, then adding heaping 1/2 teaspoon of mushroom pesto on top. Cover with second sheet of dough to encase filling. Ravioli can be frozen, if desired, at this point.
Cook ravioli in 12-inch sauté pan filled with 2-inches of water for 3 to 5 minutes , depending on dryness of your pasta and whether or not they were frozen.
Use slotted spoon to gently lift ravioli out of water. Drain briefly for a moment, then serve immediately.
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