Ravioli With Kale Pesto

INGREDIENTS

TO MAKE THE PASTA DOUGH

TO MAKE THE KALE PESTO:

  • 2 cups loosely packed greens (basil, kale, cilantro are all excellent)
  • 2 tablespoons lemon juice
  • 3/4 cup raw cashews
  • 1 teaspoon salt
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil

PREPARATION

  1. Mix the ingredients together to form a stiff dough.
  2. Then roll it out on a floured board until you have something in the 1/8-inch to 3/16-inch  thickness range. Don’t measure this, just try to get it really thin without tearing.
  3. Then roll it flat, cut out rocks glass size shapes, and load ’em up with vegan cheese, wetting and crimping the edges when applying the top layer.
  4. Once you’ve made the ravioli, lay them out on a cookie sheet for an hour on each side.
  5. Cook them in 6 quarts of boiling water with salt and oil. Cook approximately 8 minutes and test one. The thickness of your dough will determine the cooking time.
  6. While your pasta is cooking, process the greens and nuts together in a food processor, scraping down the sides as necessary.
  7. Then add everything else except the olive oil. Drizzle that in on the pulse setting. You may need a bit more or less oil depending on how you want to use the pesto.
  8. When your pasta is done, drain and drizzle the pesto sauce over your ravioli and carefully toss it all together.

NUTRIONAL INFORMATION

Per Serving: Calories: 1,334 | Carbs: 136 g | Fat: 68 g | Protein: 31 g | Sodium: 581 mg | Sugar: 3 g

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AUTHOR & RECIPE DETAILS


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Fresh, original, delicious vegan food that can be made while balancing the demands of a busy lifestyle. I'm a full-time teacher, father, and ultra-runner obsessed with vegan food, recipe development, and photography. I write my blog to share food-related experiences while living as an expatriate in Nicaragua. I work really hard to produce the most original, delicious vegan food that I can while balancing the demands of a busy lifestyle. Veganism is a way of life that demands exposure!