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spinach ravioli with cashew-truffle filling by @vegaliciously ⠀⠀
250 g fresh spinach⠀⠀
250 g all purpose flour⠀⠀
a splash of water⠀⠀
150 g cashew nuts⠀⠀
50 g macadamia nuts⠀⠀
2 tbsp nutritional yeast⠀⠀
1/2 tsp salt⠀⠀
4 tbsp truffle oil⠀⠀
2. place the spinach leaves in a saucepan and sauté for 5 minutes. let cool down completely.⠀⠀
3. place spinach in a food processor and process until creamy. add in little by little flour and splash of water and process until the dough sticks together.⠀⠀
4. cover the dough and let rest for 30 minutes.⠀⠀⠀
5. for the filling, place the nuts in a bowl and cover with boiling water. set aside for 30 minutes.⠀⠀
6. rinse the nuts and place them in a food-processor. add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.⠀⠀
7. using a pasta machine roll out the dough until it’s about 2 millimeters thick.⠀⠀
8. press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀⠀
9. each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle.⠀⠀
10. press the edges with a fork so that it wont open while boiling.⠀⠀
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀⠀
12. cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.⠀⠀
13. enjoy⠀⠀