Hello everybody! Just like the mitochondria is the powerhouse of the cell, this potato-based cheesy filling is the powerhouse of ravioli.
Start by mixing 2 cups of durum flour with 1 cup of wheat flour. Add 1 tbsp of salt and a pinch of sugar. For a bit of yellow colour I added some turmeric. Mix your dry ingredients with ½ a cup of olive oil and 1 cup of water (it can be necessary to add more water, so add it little by little) The consistency should resemble cookie dough. Set aside in the fridge to chill for 10-15 minutes.
Then it’s time to roll out the dough. I use a pasta machine, but you can also use a rolling pin (it’ll take a little longer but definitely possible). Roll the dough to the desired thinness. Then fold the dough three-four times on itself and roll it again. I’ve skipped this step so many times, but seriously the pasta will be way more flexible and have a way better texture, so I recommend you do it although it seems like a weird step. Also, it will help with consistent colouring.
- 1 deciliter of cashews (soaked overnight, you can also use a vegan cream if you have one)
- 5-6 small potatoes
- A handful of fresh basil
- A handful of dried mushrooms (preferably chanterelle)
- 1 tbsp of lemon juice
- 25-50 grams from vegan butter
- 1 tablespoon of nutmeg
- 0,5 dl of nutritional yeast
- Salt and pepper to taste
Start by boiling the potatoes in salted water until they are soft and tender. When you reach the last 2 minutes of boiling, add the mushrooms (if you’re using dried, if you are using fresh sauté them for 2 minutes instead) When the potatoes are boiled soft, transfer them to a food processor along with cashew, or soy, cream, nutritional yeast, basil, nutmeg, lemon juice, and vegan butter. Process until well combined and semi-smooth. You’re basically going to make the worst and most sticky mashed potatoes of all time and then some, but I promise it’ll work amazingly as a cheesy, stretchy filling.
Roll out the pasta dough and place a small portion, around a teaspoon, of filling on the pasta, then place another rolled out sheet of pasta on top and press down. You can use a bit of water around the edge of the filling to make a tight seal. Be sure to press all the air out of the ravioli to make sure they won’t leak once they are cooked. Cut them out with a knife, or a designated ravioli cutter, or a pie crust cutter. This is purely aesthetic. Boil a pot of water, generously salted. When the water is boiling, add the ravioli and boil them for 1-2 minutes. Serve them with sauce, or with a drizzle of lemon and parsley.