Spinach Ravioli with Cashew Truffle Filling

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 a 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 won't 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 cheese.

Enjoy.