Cheezy Herb & Walnut Ravioli
Ingredients
- 1 cup walnut halves
- 2 cups packed basil
- 2 cups packed parsley
- 6 tbl vegan cream cheese
- 2tbl nutritional yeast
- juice of 1/2 lemon
- salt & pepper to taste The dough: 1 cup semolina flour
- 1 cup all purpose flour
- 2 tbl melted vegan butter
- 1/2 cup warm water
- 1/4 tsp salt
- 1/8 tsp turmeric (for color)
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 till 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, & turmeric. Slowly add melted butter & 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 1/2. Wrap 1 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 tsp of filling into the center of each circle
Next wet edges of 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 steps 6-8 for the other 1/2 of dough
Cook Ravioli in salted boiling water for about 1-2 min until they float to the top. Drain. Coat with sauce of choice. Enjoy!!! I served mine with a brown butter sauce, mixed with spinach walnuts and sage