Like many others, I don’t have the extra space to store a pasta maker. I really felt like having some ravioli, but wasn’t sure if I’d be able to roll the dough out properly to make ravioli. So I gave it a try, and it worked! Feel free to get creative with your filling! Lentils, crushed walnuts, the options are endless! I love to add some fresh basil to my ravioli, so if you enjoy basil, I highly recommend 🙂
Serves: 2
What you’ll need:
For the pasta dough…
1 1/2 cups flour
1 cup warm water
2 tbsp olive oil
For the filling…
4 large mushrooms, chopped as small as you can, I used a food processor
Half a pack of Beyond Meat or another ground meat alternative
1/4 tsp of each: oregano, rosemary, thyme, salt, black pepper
For the sauce…
1 can tomato sauce (8oz)
1 tbsp tomato paste
1/2 tsp oregano
1 onion sliced thinly
2 cloves of garlic sliced thinly
2 tbsp olive oil
For the parmesan…
3/4 cup cashews
3 tbsp nutritional yeast
1/4 tsp garlic powder
2/4 tsp salt
Instructions:
For the pasta…
1. In a large mixing bowl, combine your flour and olive oil. Mix with a fork or with your hands. Then gradually add the warm water while mixing. After 15 minutes of mixing, you’ll have a smooth sticky dough. Turn the dough into a bowl and let it rest for 30 minutes. Cover the bowl with a towel.
(I’d skip to making the filling and sauce now while you wait)
2. After 30 minutes, roll out your ravioli dough as thinly as you can, on a clean surface with some sprinkled flour. The flour on the surface is very important for the dough not to stick to the counter! What worked for me was rolling it out into a long rectangle and then placing the filling with small space between them, and then folding over the dough. You can also roll out two separate rectangles and then cover one with the other. Cut around the ravioli squares or circles, and close the sides with a fork.
3. Once your ravioli’s are ready, you can add a couple at a time to boiling water for 30 seconds-1 minutes. Fresh pasta cooks pretty quickly so don’t leave the ravioli’s in the boiling water for over 1 minute.
4. After 30 seconds, remove from boiling water and add to the sauce.
For the filling…
1. Sauté the chopped mushrooms and ‘meat’ in a pan with the rest of the ingredients. Mix well and cook until the liquid from your mushrooms evaporates. After 7 minutes, remove from heat and let cool.
For the sauce…
1. Add your oil to a pot and sauté your onion and garlic on low heat until the onion is translucent.
2. Add the spices, tomato sauce and paste.
3. Once your ravioli is ready, add to the sauce and enjoy!
For the parmesan…
1. Combine all of the ingredients in a food processor and sprinkle on top of your ravioli!
Easy Tivoni 