What makes this Spinach Ravioli so irresistible is that it’s made with a tasty Cashew-truffle filling. If you’re looking for a healthy lunch recipe that’s easy to prepare, this recipe is a perfect choice.
You can whip up this delicious lunch in only an hour and the best thing is that it’s completely meatless, which means it’s a perfect meal for any vegan.
Ingredients
- 250 g fresh spinach
- 250 g all-purpose flour
- a splash of water
- 150 g cashew nuts
- 50 g macadamia nuts
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 4 tbsp truffle oil
Instructions
- Place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.
- 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.
- Cover the dough and let rest for 30 minutes.⠀
- For the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes.
- 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.
- Using a pasta machine roll out the dough until it’s about 2 Millimeters thick.
- Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.
- 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.
- Press the edges with a fork so that it won’t open while boiling.
- If you want them to be a little “al dente” let them dry out overnight on a floured surface.
- Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheese.
