Creamy Almond-Filled Ravioli

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 3mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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