A classic turned vegan! And you would not believe how tasty it is. Served with a sun-dried tomato oil, these pockets of heaven are sure to be devoured in seconds.
These raviolis use the same pasta recipe as our fettuccine, so head to that post for the dough measurements and method!
Serves: 4
Ingredients
Filling:
100g almonds
170mL soy milk
1/2 medium lemon
1 tbsp coconut milk
2 tsp xanthan gum
1 tsp salt
Handful spinach
1 large clove garlic minced
Sauce:
1/2 cup sun-dried tomatoes finely chopped
1/2 cup olive oil
1 clove garlic minced
Handful chopped parsley
1/2 - 1 tsp chilli flakes
1 tbsp salt
Method
Filling
The night before, add the almonds to a bowl of water to blanch over night
In the morning, drain the water and peel off the skin of the almonds.
Add the almonds to a food processor with soy milk, coconut milk, lemon, xanthan gum and salt. Blend until it forms a mousse consistency
Add the cheese mixture to a bowl and shred the spinach into the bowl (I like using kitchen scissors). Mix well and refrigerate for 2 hours
Pasta
After you have kneaded the pasta dough, section off the log into four
Take one section, leaving the others under a damp cloth, and dust it with flour
Wind the section through the roller section of the pasta machine, starting on the thickest setting
Keep folding the ends inwards and winding it through the machine
Now take the sheet of pasta through the thinnest setting, aiming for a long sheet of approximately 6cm wide
Lay the pasta sheet on a bench dusted with flour and then cut it in half
On one half, spoon no more than a teaspoon of the mixture along the sheet, with approximately the space of two fingers between each spoon
Dip your fingers in a glass of water, and quickly wet the space around the mixture
Take the other half of the pasta sheet and directly lay it over the one with the spoons of mixture
Press down around the mounds of mixture and then cut straight down between them
Use a fork to press down on the edges of the ravioli to see the parcels
Repeat this process with the other 3 portions of dough
Boil a pot of water and add the ravioli
After approximately 10 minutes (or until soft), strain the ravioli
In a pan, heat the oil and fry off the sun-dried tomatoes, garlic, chilli, salt and parsley
Drizzle the oil over the ravioli and serve!
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