Alfredo Ravioli (and a beautiful white morning)
 
 
Author:
Serves: 4-6
Ingredients
  • Dough:
  • 1 C semolina flour
  • 2 C whole wheat pastry flour
  • 1 tsp salt
  • 1 C almond milk, warm
  • 2 Tbs olive oil
  • Filling:
  • 14-oz pkg. extra firm tofu, drained, pressed and crumbled
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • ⅓ C nutritional yeast
  • ⅓ C Daiya mozzarella (optional)
  • 2 C chopped spinach
  • Sauce:
  • 1 C raw cashews
  • 2 Tbs pine nuts
  • 1-1/2 C water
  • 4 tsp lemon juice
  • 1 tsp garlic, minced
  • 1/16 tsp nutmeg
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ C nutritional yeast
  • 1 to 2 C mushrooms, sliced
Directions
  1. Start with making the dough. In a large bowl, combine the flours and salt. Create a well in the middle and slowly pour in the almond milk and oil. Using a spoon, or your hands, combine well. Transfer to a lightly floured surface and knead for at least 5 minutes. Shape into a ball, cover with plastic, and set aside.
  2. Next, throw together the ricotta. Combine all of the ingredients, except the spinach and cheese, in a food processor and blend well. Transfer to a bowl and stir in the spinach and cheese. Set aside.
  3. Next, roll out the dough. I used my pasta maker, but you may certainly use a rolling pin. Lay one long sheet over the ravioli mold and fill each pocket with just over a teaspoon of filling.
  4. Lay another thin sheet of dough over the top, press down and use a rolling pin to seal the edges. Place the raviolis on a baking sheet and repeat the process until you have used up all of the filling. I had just a small amount of dough left, but not much. I had 75 raviolis when it was all said and done. Cover and set aside.
  5. Time to make the sauce. Using a blender, grind the cashews and pine nuts to a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper. I sauteed the mushrooms first, then stirred them into the sauce.
  6. Keeping the sauce warm on very low heat, bring a large pot of water to a boil. I cooked about 12-15 raviolis at a time for about 4-5 minutes per batch. Using a slotted spoon, place them in a strainer. Serve immediately, or lay them out on a large pan, otherwise, they'll stick to each other. You can drizzle a little olive oil on them as well, to keep them separated. Ladle on some sauce and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/05/02/alfredo-ravioli-and-a-beautiful-white-morning/