05/02/2024Pasta - Main courses
Vegan Pistachio and Pea Ravioli
Servings
2
Ingredients
Cups
Ravioli Dough
- -all-purpose flour 300 (g)
- -salt 1 (tsp)
- -olive oil 1 (tbsp)
- -water 170 (mL)
Stuffing
- -cashew nuts 90 (g)
- -blanched or frozen peas 220 (g)
- -plant-based milk 125 (mL)
- -lemon 1
- -pistachios 50 (g)
- -salt
- -pepper
- -plant-based butter 2 (tbsp)
- -pea shoots
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Steps
- Soak the cashews in water for 40 minutes.
- Prepare the ravioli dough: mix the flour, salt, oil, and water to form a ball of dough. Let it rest for 10 minutes, then knead it lightly. You'll notice the dough becoming smooth.
- Zest the lemon. Crush the pistachios.
- Prepare the filling: Drain the cashews (and cook the peas in water if they aren't already cooked). Blend together the cashews, peas, plant-based milk, lemon juice, salt, and pepper. Then, add half of the pistachios.
- Roll out the ravioli dough as thin as possible (about 1 mm, you want it to be almost see-through). I roll it out in two parts to make it easier, forming a very long rectangle (approximately 18 cm by 50 cm for each half of the dough).
- Pipe small mounds of filling (about ten along the length of each sheet of dough). With a wet finger, trace the edges of each ravioli to dab a bit of water. Fold the dough in half to enclose the filling and then cut out all the ravioli.
- Bring a large pot of salted water to a boil. Add the ravioli. After 3 minutes of cooking, when they float to the surface, they’re done!
- In a skillet, heat the plant-based butter and toast the remaining pistachios. Add some lemon zest and sauté the ravioli for 2 minutes.
- Place the remaining stuffing at the bottom of the plates, add the pan-fried ravioli, drizzle with pistachio butter, and finish with a few pea shoots. It's ready!
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Vegan Pistachio and Pea Ravioli
For: 2 servingsDifficulty: HardPreparation: 30 minCooking: 10 minRest: 40 min
Ingredients
Ravioli Dough
- -all-purpose flour 300 (g)
- -salt 1 (tsp)
- -olive oil 1 (tbsp)
- -water 170 (mL)
Stuffing
- -cashew nuts 90 (g)
- -blanched or frozen peas 220 (g)
- -plant-based milk 125 (mL)
- -lemon 1
- -pistachios 50 (g)
- -salt
- -pepper
- -plant-based butter 2 (tbsp)
- -pea shoots
Steps
Steps
- Soak the cashews in water for 40 minutes.
- Prepare the ravioli dough: mix the flour, salt, oil, and water to form a ball of dough. Let it rest for 10 minutes, then knead it lightly. You'll notice the dough becoming smooth.
- Zest the lemon. Crush the pistachios.
- Prepare the filling: Drain the cashews (and cook the peas in water if they aren't already cooked). Blend together the cashews, peas, plant-based milk, lemon juice, salt, and pepper. Then, add half of the pistachios.
- Roll out the ravioli dough as thin as possible (about 1 mm, you want it to be almost see-through). I roll it out in two parts to make it easier, forming a very long rectangle (approximately 18 cm by 50 cm for each half of the dough).
- Pipe small mounds of filling (about ten along the length of each sheet of dough). With a wet finger, trace the edges of each ravioli to dab a bit of water. Fold the dough in half to enclose the filling and then cut out all the ravioli.
- Bring a large pot of salted water to a boil. Add the ravioli. After 3 minutes of cooking, when they float to the surface, they’re done!
- In a skillet, heat the plant-based butter and toast the remaining pistachios. Add some lemon zest and sauté the ravioli for 2 minutes.
- Place the remaining stuffing at the bottom of the plates, add the pan-fried ravioli, drizzle with pistachio butter, and finish with a few pea shoots. It's ready!