Pine Nut & Cashew Ravioli with Fresh Mushrooms, Tomatoes & Basil

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI’m finally back with a new recipe! As much as I love them, I don’t use pine nuts often because they’re rather pricey, but I picked some up on sale. They add such a decadent flavor to dishes and this is no exception. Combined with cashews, they make an ideal stuffing for ravioli. The fresh veggies on top complete the meal.

INGREDIENTS
Dough
1-1/2 C semolina flour
1/2 C whole wheat pastry flour
1/2 tsp salt
3/4 C warm unsweetened almond milk
1 Tbs olive oil
Filling
1/2 C pine nuts
1 C roasted, unsalted cashews
2 Tbs nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 C fresh spinach
Topping
2 Tbs Earth Balance
3 cloves garlic, minced
3 C cremini mushrooms, sliced
2 large tomatoes, diced
1 C fresh basil, chopped
2 Tbs red wine
Salt and pepper

DIRECTIONS
You can soak the nuts for several hours to overnight, or to speed things up, in a medium bowl, pour boiling water over the nuts and let sit for 2 hours. Sometimes, I only soak them for an hour or so; I don’t mind if the filling isn’t perfectly smooth, so it’s up to you.┬áTo prepare the dough, whisk together the two flours and the salt. Whisk in the warm almond milk and oil. Sometimes it’s easier to use your hands to combine everything; use what works. Transfer the dough to a very lightly floured surface and knead for 5-7 minutes until the dough is smooth. Cover in plastic wrap and set aside. To make the filling, drain the nuts and add them to a food processor. Process them for about 30 seconds to get them a bit pureed. Add the rest of the ingredients and puree 1-2 minutes until smooth. Set aside.

Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganAs you probably recall, I like to use my pasta maker and a ravioli plate to make raviolis, and I have to say, the process gets easier and quicker each time. I recommend at least getting a ravioli plate—you can find one for under $20 on Amazon.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI ended up with 44 raviolis . . .
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganI then let them sit for about 20 minutes. Meanwhile, I prepared the topping. In a small bowl, combine the tomatoes and basil; season with salt and pepper. In a medium skillet, heat the Earth Balance and add the garlic. Saute for 3-4 minutes, then add the mushrooms. Cook for two minutes, then add the wine and cook another 2-3 minutes, or until the mushrooms soften. Remove from heat and stir in the tomatoes and basil.
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean VeganBring a large pot of water to a boil and cook the ravioli (about a dozen at a time) for 3-5 minutes. They will float to the top and puff up a little when they’re ready. I usually serve them as they finish cooking so they stay hot. If you want to cook them all first, I suggest transferring them to a large, oiled baking sheet. Otherwise, they’ll stick together. Serve with a scoop or two of the fresh topping and enjoy!
Pine Nut and Cashew Ravioli with Fresh Mushrooms, Tomatoes and Basil -- Epicurean Vegan

Comments

Leave a Reply