MUSHROOM, SAGE, WALNUT, KALE, WHITE BEAN RAVIOLI

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beans / kale / meals / mushrooms / noodles + pasta / nuts

here’s how to make vegan ravioli from scratch!

it takes time…this is not a quick recipe but it’s also not terribly hard. so if you have people sitting around in your kitchen to chat with while you cook, or get some extra hands in, it’s not so bad.

makes a ton, i would freeze half as a reward for your labour. if you don’t want so much just halve everything. it will still be a bunch.

PASTA

2 c. white flour

2 c. semolina flour

1-1 1/2 c. warm water

a glurg of olive oil

pinch of salt

sift dry ingredients together and make a weel in the centre. slowly pour in the water and stir, pulling the flour into the centre of the well. knead on  a floured surface until it’s smooooooth and then let it sit for a while, in a bowl covered with a damp towel.

FILLING

3/4 full paperbag of mushrooms, crimini if you can (or some crimini), sliced

1/2 c. walnuts

1/3 c. kalmata olives

a bunch of basil

10 sage leaves

1/2 bunch of kale, spined and chopped a bit

1/2 c. nutritional yeast

a big glurg balsamic vinegar

a small can canellini beans, drained

BIG pinch of chili flakes

half a head of garlic

lots of black garlic

big pinch of salt

olive oil to moisten if needed

I did this in a food processor, heads up. First sauté the mushrooms until they are nicely browned. then put EVERYTHING in the food processor and pulse until evenly chopped. you might need to stop it and stir around a few times. you can make this ahead of time, also freezes well btw.

if you don’t have a food processor, you can just chop everything as small as you can but it will be time consuming.

ASSEMBLY

generously flour a clean countertop and keep more on hand. deal with the dough in thirds and keep the rest covered while not in use.

roll out your dough nice and thin, making sure it’s even. you want it thin but not so thin it will tear. turn it around and flip it, sprinkling with more flour as needed. if you have a round cookie cutter you could use that, i don’t so i used a jar (these are big raviolis, i used a mason jar). cut out circles in the dough leaving as little room between them as possible.

once you have your circles spoon the filling into the centre of half of them, making sure not to have any of the edges (they won’t seal if they’re greasy or have food in the way). brush the edges all the way around with water and then top them with the other half of your circles, pressing down the edges gently. brush with more water if needed. then use a fork and go around the edges to make sure they’re sealed (and it looks nice). put them aside on a floured board or baking pan*.  gather remaining dough and roll out again. then repeat with your 2 reserved dough balls.

when you’re ready to cook them have a big pot of boiling water ready with a bit of salt. gently put them pasta in and cook for about 5-8 minutes depending how many you put in the water at once. remove with a slotted spoon and continue cooking your remaining raviolis.

to serve i pan fried them with lots of garlic and fresh sage in olive oil with a bit of white wine to deglaze and some nutritional yeast. finish with black pepper. TASTY TIMES.

*if you want to freeze them, let them dry a bit (just so they aren’t sticky) on the pan, then freeze them flat. once frozen you can put them in a container all together to cook later.

The Author

vegan foods!

2 Comments

  1. Pingback: On the Tasting Menu: Kale « Sheila Squillante

  2. Pingback: polenta with pesto «

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