Spinach Ravioli with Cashew-Truffle Filling - via IG @vegaliciously

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250 g fresh spinach⠀
250 g all purpose flour⠀
a splash of water⠀
150 g cashew nuts⠀
50 g macadamia nuts⠀
2 tbsp nutritional yeast⠀
1/2 tsp salt⠀
4 tbsp truffle oil⠀

2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⠀
3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together. ⠀
4. Cover the dough and let rest for 30 minutes.⠀
5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes. ⠀
6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.⠀
7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick. ⠀
8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀
9. Each ravioli is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle. ⠀
10. Press the edges with a fork so that it wont open while boiling.⠀
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀
12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.⠀
13. Enjoy.

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