Hello everybody! Yesterday night I made vegan ravioli, and boy were they delicious! I already have a recipe for homemade vegan pasta here on the blog, so click here to go to the pasta recipe. Now let’s talk filling.
- 1 deciliter of cashews (preferably soaked, but not necessary, unsalted)
- A handful of wild garlic
- A handful of parsley
- A handful of spinach
- 2 cloves of garlic
- 1-1.5 dl cold-pressed olive oil
- 2-3 slices of vegan cheese
- 1 tablespoon of nutmeg
- 0,5 dl of nutritional yeast
- Salt and pepper to taste
Also read: Vegan ‘Cheesy’ Pasta Recipes
Throw the whole mix in a food processor (we’re going for easy and low-effort). Mix for a good while or until the consistency is smooth. Roll the pasta out into a sheet and place small balls of filling with a centimeters space between each other. Brush the spaces with a bit of water and place another sheet of pasta on top. Push the pasta down on each individual ball and make sure there is no air when the pasta sheet seals shut (say that fast 5 times). Mark where you are going to cut the pasta with a chopstick in order to seal the pasta completely. Then take a pasta roller (or a knife) and cut out the ravioli in whatever shapes you prefer. Boil and salt a pot of water and when the water is boiling place the ravioli in the water, they’ll need about 30-1 minutes of cook time.
Serve with sides, sauces, or just with a bit of lemon zest, and voila.
Also read: VEGAN PINK PASTA
Also read: RECIPE // vegan mac ‘n’ tease
Also read: Vegan Bolognese with Lentils and Mushrooms
Also read: RECIPE // Vegan & Plastic Free Lasagna