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Ingredients
- 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
Instructions
- Place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⠀
- 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. ⠀
- Cover the dough and let rest for 30 minutes.⠀
- For the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes. ⠀
- 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.⠀
- Using a pasta machine roll out the dough until it’s about 2 Millimeters thick. ⠀
- Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⠀
- Each ravioli 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. ⠀
- Press the edges with a fork so that it wont open while boiling.⠀
- If you want them to be a little “al dente” let them dry out overnight on a floured surface.⠀
- Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheese.⠀