Ravioli filling:
4 cooked artichoke hearts
6 heaping tbsp parmesan cheese
4 tsp nutritional yeast
1 tsp garlic powder
1/2 cup ricotta cheese
1 1/2 cups baby spinach
1/2 tsp lemon zest
2 med/large fresh basil leaves
salt and pepper to taste
Pasta Dough:
2/3 of a medium avocado
~ 2-3 cups all purpose flour (plus extra to dust cutting board and rolling pin, etc)
1/2 tsp dried basil
2 med/large fresh basil leaves
2 tbsp water
salt to taste
1 egg
Combine all the ravioli filling ingredients in a food processor and mix until the spinach and artichokes are blended into the cheese in small pieces.
Remove the filling from the food processor and store in the
refrigerator.
Clean the food processor (unless you have another or you can use a mixer)
Combine the avocado and the water in the food processor along with the dried basil, basil leaves, and salt.
Once combined, slowly add the flour until dough forms.
Remove the dough from the food processor and continue to knead in flour until the dough is not too sticky and is easy to handle.
dust your work area, hands, and rolling pin and grab your filling from the fridge. There are several methods for making ravioli so this is where you can get creative. I usually roll out the dough into a long rectangle and get it as thin as possible.
once rolled out, i spoon about 1 tsp of filling, separated by about 1.5 inches in a long line. after, i paint egg around the filling and fold over the dough. i press down carefully, sealing the filling into the pasta.
after this is done, I cut out whatever shape i want the ravioli to be and press the edges with a fork. once the batch of ravioli is made, i fold in the extra dough and repeat this process until i have used all of my ingredients.
When all the ravioli are made, i put them in salted boiling water for ~5- 7 minutes. Usually they come out very delicate and can clump together, so i prefer to let them cool on a drying rack before storing them if you’re not going to serve them right away.
Serve them with your favorite red sauce and enjoy!