Vegan ravioli with zucchini, tahini, preserved lemon and fresh herbs |

Preparation time: 45 min

• Set up

  Grate the zucchini for the stuffing and finely dice the zucchini for the vinaigrette.

  Crumble the tofu with your fingertips.

  Remove the leaves from the herbs and chop them finely.

  Finely chop the green onion.

  Peel and chop the garlic cloves.

  Remove all the seeds from the preserved lemon, then chop it finely.

  Zest and juice the lemon.

  Chop the shallot.

• Dough and assembly of ravioli

  Using a fork, mix all the ingredients together to form a dough. Cover the mixture and leave to rest for a few minutes.

  Using a rolling pin, roll out the dough very thinly and keep it lightly floured to prevent it from sticking. Cut out discs of dough (8 discs measuring 4 inches) with a cookie cutter and place the filling in the center of half of your discs. Lightly moisten the edges before gently closing them by adding a second disc of dough. Close the ravioli by pressing gently. Cook the pasta for 2 minutes in a large pot of salted water.

• Stuffing

  In a little olive oil, sauté the shallot with the garlic, tofu, thyme, and zucchini.

   Remove from the heat, add the tahini, and adjust the seasoning.

• Warm vinaigrette

  At the last minute, heat the olive oil and cook the zucchini in it.

  Remove from the heat and add the lemon juice, lemon zest, candied lemon, mustard, fresh herbs, and freshly ground pepper.

• On the plate

  Place the ravioli on your plates and drizzle with the warm vinaigrette.