Creamy Almond-Filled Ravioli
- Ready In:
- 1hr 3mins
- 1 cup all purpose flour
- 1 cup semolina flour
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- 1⁄2 cup water (and more, as needed)
Almond Cream Filling
- 1 cup almonds, raw
- 1 cup cashews, raw
- 1 tablespoon miso
- 1⁄2 cup water, warm
- 1 teaspoon nutritional yeast
- 1 tablespoon lemon juice
For the ravioli dough:
- Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil.
- Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
- Turn out onto lightly floured surface and knead into a smooth ball.
- Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling.
For the filling:
- Stir together miso and warm water until miso is dissolved.
- Process nuts and miso water in food processor until smooth.
- Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
- If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
To assemble the ravioli:
- Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
- Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
- Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges.
- Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric. We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!