
I lost my pasta maker. You’re probably wondering, how on earth do you lose a twenty-five pound kitchen appliance? Well, if I knew that, it wouldn’t be lost, right?

INGREDIENTS:
Pasta Dough:
1/3 C nutritional yeast
2 C flour
1 Tbs olive oil
Dash or two of salt
1/2 to 3/4 C water
The rest:
1-1/2 C sliced mushrooms
1-1/2 C chopped spinach
1 C vegan mozzarella, shredded
1 jar marinara sauce
Yummy, gluten-free sauce
In a food processor with the sharp S blade, pulse the nutritional yeast a few times to make a fine powder. Then switch to the plastic dough/bread blade.
Add the flour and salt and pulse to combine. While the machine is running, add olive oil and water to form an elastic-y dough.

Roll out small pieces of dough at a time into a long rectangle. I used a pizza cutter to slice into squares. Place some spinach, 2-3 mushroom slices and a pinch or two of cheese.

I then folded over one side and pinched the edges.

To seal the edges, I used the pizza cutter to the three sides.

I ended up with 18 pretty ugly raviolis that I placed on floured waxed paper, otherwise, if they sit too long, they will stick to the surface and it would be a terrible mess.

I boiled about 3-4 raviolis at a time, then transferred to an oiled, glass dish. Be sure to turn the ravioli once to cook the tops and bottoms—about 1 minute per side.

Brush the tops with olive oil as well. Ladle sauce over individual servings and top with any remaining vegan mozzarella. Enjoy! http://epicureanvegan.com/tag/italian/
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