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
Sauté spinach leaves in a saucepan for 5 minutes and let cool down completely
Process spinach in a food processor until creamy, then add flour gradually 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, cover with boiling water, and set aside for 30 minutes
Rinse the nuts and process them in a food processor with a splash of water, truffle oil, salt, and nutritional yeast until creamy, then cover and set aside
Roll out the dough using a pasta machine until it is about 2 millimeters thick
Press a glass into the ravioli sheet to cut circles and set them on a floured surface
For each raviolo, use two circles: place 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 they do not open while boiling
If desired, let them dry overnight on a floured surface for a bit of al dente texture
Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheese
Enjoy
