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 cool down completely
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
Cover the dough and let 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 in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly 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 and set the ravioli circles over a floured surface
Each raviolo 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
Press the edges with a fork so that it wont 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 cheeze
Enjoy
Veganlunch #plantbasedvegan #vegancomfortfood #plantbasedfoodie #plantbasedmeals #vegancooking #healthyrecipes #vegansofig #plantbasedfood #veganrecipe #vegandinner #whatveganseat #plantbasedrecipes #vegetarianrecipes #vegans #plantbasedmeal #healthydinner #vegetarianfood #plantbase #veganized #plantbaseddiet #plantbased #vegetarian #plantbasedfoods #vegan #veganfoodporn #veganrecipes #plantbasedrecipe #veganfoodshare