Cheezy Herb and Walnut Ravioli
Ingredients
Filling
- 1 cup walnut halves
- 2 cups packed basil
- 2 cups packed parsley
- 6 tbsp vegan cream cheese
- 2 tbsp nutritional yeast
- juice of 1/2 lemon
- salt and pepper to taste
Dough
- 1 cup semolina flour
- 1 cup all-purpose flour
- 2 tbsp melted vegan butter
- 1/2 cup warm water
- 1/4 tsp salt
- 1/8 tsp turmeric
Preparation
Toast walnuts on stovetop at medium heat until fragrant, about 3-4 minutes.
Soften cream cheese in the microwave for 10 seconds.
In a food processor, combine all filling ingredients and process on high until it becomes like a paste, scrape down sides to ensure all gets combined. Transfer to a bowl.
For the dough: In a food processor, combine the flours, salt, and turmeric. Slowly add melted butter and water into the mix. At first it will be crumbly, after a minute or so it will form into a ball. Take out the dough. It should be warm. Slice it in half. Wrap one half in plastic wrap for later.
Sprinkle flour on your work surface. Roll out dough very thin, enough so you can see the shadow of your hand from underneath.
Using a circular cookie cutter or the top of a narrow glass, press the cutter into the dough to make ravioli wrappers. Place 1 teaspoon of filling into the center of each circle.
Wet the edges of the ravioli wrapper with water. Fold into a half moon shape and seal closed by pressing with fingers. Place ravioli on parchment paper, sprinkle with semolina flour, cover with a damp towel. Repeat for the other half of the dough.
Cook ravioli in salted boiling water for about 1-2 minutes until they float to the top. Drain. Coat with sauce of choice.
