|Homemade vegan ravioli with a garlicky kale filling|
Making ravioli is simple once you've done it once or twice. And it's fun, too, giving you plenty of room to improvise fillings and play with various pasta flours [yes Virginia, you can make gluten-free ravioli]. Just in case you are suffering from Ravioli-phobia – an intense, irrational fear of making ravioli – I thought I'd help cure you with immersion therapy via a tutorial. Don't worry. Since I can be a somewhat lazy [read: hungry!] cook, I make my pasta sacreligiously in the food processor.You'll find recipes for both the pasta and garlicky kale filling below the tutorial.
silpat mat]. Roll out your dough. Not too thin – about 1/8-inch thick. Remember, it needs to stand up to boiling.
stamp you have nothing to worry about].
Place ravioli on a cookie sheet until you're ready to cook them. You can also freeze the ravioli on a cookie sheet and then transfer them to an airtight bag. [If freezing, use ravioli within 1 month.]
|Homemade pasta cooks quickly – in about 3-5 minutes.|
Vegan Ravioli Dough
- 2 cups flour [ I used part doppio zero (superfine Italian flour) and part semolina, but you can use any kind you like]
- 1 tsp salt
- 3 T olive oil
- Water, as needed. Up to about 1 cup
Whiz flour and salt in food processor to combine. With processor running, drizzle in olive oil, then drizzle in water 1 T at a time until a dough ball forms. The amount of water you need will depend on humidity, weather, climate, etc.
When the dough ball forms, let it spin around about 15 times. Then gather it all up and roll according to my tutorial above.
- 2 T olive oil
- Up to 1/2 tsp red pepper flakes, or to taste
- 8 garlic cloves, minced
- About 8 cups kale, trimmed and finely chopped
- 1/4 cup nutritional yeast
- Salt, to taste
Makes enough to fill 30-40 large ravioli, plus a little leftover for the chef to snack on [Cook's reward!]
In a large saute pan, heat oil and red pepper flakes over medium. Add garlic and saute until soft, about 5 minutes. Reduce heat to medium-low, add kale and cook, stirring occasionally, until soft, about 20 minutes. Remove from heat and stir in nutritional yeast. Adjust seasonings, Enjoy as is, or use to stuff ravioli.