I'll start: I'd like to come up with an alternative to the ricotta in ravioli. (I realize my italian grandmother is rolling over in her grave). I'm thinking right now that a mixture of low fat ricotta and tofu might work. I wonder if I soak the tofu in cold water with fresh herbs (like parsley and sage), if it'll pick up enough of the flavor to create a little burst in the ravioli. Also, would it crumble well? Also, what could be used besides egg to bind the pasta? I'm not sure if anything else would work.

These hypothetical food chemistry questions are fun.