Spinach Ravioli with Cashew-Truffle filling

Spinach Ravioli with Cashew-Truffle filling

by @vegaliciously đź’š Recipe:
Ingredients:â €
250 g fresh spinachâ €
250 g all purpose flourâ €
a splash of waterâ €
150 g cashew nutsâ €
50 g macadamia nutsâ €
2 tbsp nutritional yeastâ €
1/2 tsp saltâ €
4 tbsp truffle oilâ €
â €
METHOD:â €
2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⠀
3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together. â €
4. Cover the dough and let rest for 30 minutes.â €
5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes. â €
6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.â €
7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick. ⠀
8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.â €
9. Each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle. â €
10. Press the edges with a fork so that it wont open while boiling.â €
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀
12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.â €
13. Enjoy.

Facebook Comments