Creamy herbed cashew cheese stuffed inside vegetable-infused pasta rounds from the So Vegan in 5 cookbook are an ideal and easy strategy to impress your dinner friends with a show-stopping plant-based meal.
What you want:
1 cup uncooked cashews
1⅔ cups contemporary spinach
1⅓ cups all-purpose flour, plus additional for dusting
½ teaspoon salt, divided
Juice of 1 lemon
1 cup contemporary basil, plus additional for serving
3 tablespoons chilly water
⅛ teaspoon black pepper
2 tablespoons olive oil
What you do:
- In a small bowl, place cashews, cowl with scorching water, and soak for 20 minutes.
- In a small pot of boiling water, blanch spinach for 2 minutes till tender, then pressure spinach, reserving leftover water. Right into a blender, add spinach and three tablespoons of reserved spinach water, and mix till easy.
- To a big mixing bowl, add flour and ¼ teaspoon salt. Make a effectively within the center, pour in spinach, and blend collectively till effectively included. Switch dough to a floured floor and knead for five minutes, then wrap tightly in parchment paper and refrigerate for half-hour.
- Divide chilled pasta dough in half and roll each bit out till it’s as skinny as doable with out tearing. Use rim of a glass to chop dough into circles. Repeat till all dough is used as much as make 20 circles.
- Drain cashews and add to a blender with juice, ¾ cup basil, chilly water, salt, and pepper. Mix till combination is easy however thick.
- Add a heaping tablespoon of cashew combination to heart of a pasta circle and canopy with one other circle. Use thumb to press down round edges, sealing circles collectively. To complete, use prongs of a fork to pinch throughout edges. Repeat till all 10 raviolis are crammed.
- Deliver a medium saucepan of water to a boil, add ravioli, and boil for five minutes, till tender. Use a slotted spoon to fastidiously scoop ravioli out.
- Slice remaining basil leaves into strips and add to a small bowl with 2 tablespoons oil. Drizzle oil combination over ravioli and serve.
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