Making Ravioli requires quite a lot of work and it’s worth it! if you have a pasta machine it will be much easier, but I don’t have one so we’re going to do it the old fashion way 🙂
The house critique tried this Cashew Pistachio Ravioli and gave it a “very very tasty” score, and I loved it too.
I initially thought of this dish when my prior employer suggested that we all participate in a cooking competition. While some of the contestants bought their Homemade Pasta (or used a ready made pasta) and they all used meat and cheese for their sauces, my vegan Cashew Pistachio Ravioli stood out from the crowd and I was not sure if I can WOW these very carnivorous judges. The bad news were that I didn’t make enough raviolis, many “judges” couldn’t taste them at all, however- I still won a distinguished 4th place, some of my colleagues noted that it was the best dish of all, so I was a proud vegan.
I also perfected the sauce further and I’m happy to say that this recipe is even better 🙂
You may need to use this recipe for the “cream” sauce
Pistachio & Cashew Ravioli in Sweet potato, Cream and Sage sauce
Blend all the ingredients in a blender/food processor, start with 0.5 cup water and if needed add more water (but as little as possible). keep blending until you get a very creamy paste. add salt and pepper, put in the fridge.
This recipe could use you for any pasta and doesn't require eggs at all. put the flour in a mound on a wide surface (like a table). make a deep well in the center and put inside the 3/4 cup water and salt.
start kneading the dough by pushing more flour into the "well". knead for about 5 minutes, if the dough is still dry - add another 1/4 cup water. the dough should be slightly sticky. put aside for 10 minutes.
The dough should be much smoother now, keep kneading for another 5-10 minutes. divide into 4 smaller balls.
Using a rolling pin - start flattening one dough ball, make sure that the surface and rolling pin are floured. flatten as much a possible without tearing the dough.
cut the dough into circles. I used a ring but in the past used a small glass (cup might be too big) and press against the dough.
put 1 tsp of filling on a circle and cover with another. seal the edges well, to prevent filling from coming out.
*there is another method- before cutting the dough put the filling in rows (on half of the dough) keeping a distance of about 4 cm apart, cover with the other half and squeezing out the air pockets between the mounds, seal and cut into ravioli squares.
Oh, if you're out of filling but still have dough - make sure to flatten, cut noodles and freeze for your next pasta dinner.
Cook 2-3 minutes in boiling water, just before serving.
Fry the onion in olive oil for several minutes. add the garlic and 2-3 minutes later the carrots and Sweet potatoes, lower the heat.
After 10 minutes, add the cream/Bechamel sauce. add wine, sage, ground pepper, sea salt and nutmeg. make sure that the sweet potatoes are soft enough, and serve with Ravioli.
I'd love to get more feedback - questions about recipes, comments and suggestions!