Spinach Ravioli with Cashew Truffle Filling
Ingredients
- 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
Preparation
Place the spinach leaves in a saucepan and sauté for 5 minutes. Let it cool down completely.
Place the 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’s about 2 millimeters thick.
Press a glass into the ravioli sheet to cut circles and set them on a floured surface.
For each ravioli, use 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 desired for al dente texture, let them dry overnight on a floured surface.
Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheese.
Tips
For best results, ensure the dough is rolled thinly and sealed well to prevent opening during cooking.
Macadamia cheese can be made from the processed nut mixture or prepared separately if desired.
