INGREDIENTS
TO MAKE THE PASTA DOUGH
- 2 cups semolina flour
- 1/2 teaspoon salt
- 1/2 cup water
- Olive oil, as needed (start with 2 teaspoons)
- Vegan cheese for filling (about a cup)
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
- Mix the ingredients together to form a stiff dough.
- 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.
- 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.
- Once you’ve made the ravioli, lay them out on a cookie sheet for an hour on each side.
- 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.
- While your pasta is cooking, process the greens and nuts together in a food processor, scraping down the sides as necessary.
- 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.
- 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