Spinach Ravioli with Cashew Truffle Filling
Ingredients
Dough
- 250 g fresh spinach
- 250 g all-purpose flour
- a splash of water
Filling
- 150 g cashew nuts
- 50 g macadamia nuts
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 4 tbsp truffle oil
Preparation
Place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.
Place spinach in a food processor and process until creamy. Add flour little by little and a splash of water, processing until the dough sticks together.
Cover the dough and let it rest for 30 minutes.
For the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes.
Rinse the nuts and place them in a food processor. Add a splash of water, truffle oil, salt, and nutritional yeast, and process until creamy. Cover and set aside.
Using a pasta machine, roll out the dough until it is about 2 millimeters thick.
Press a glass into the ravioli sheet to cut circles and set them on a floured surface.
Each ravioli is made of two circles; put 1 teaspoon of truffle cream in the middle of one circle, moisten the edges with a pastry brush, and cover with another circle.
Press the edges with a fork to seal so it won't open while boiling.
If you want them to be a little al dente, let them dry out overnight on a floured surface.
Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheese.
Enjoy.
