Friday, August 7, 2009

Ravioli with Pesto Cream

Do you like awesomeness? Then you will love this dish. The pesto cream is amazing and has no added fat, and is the perfect topping to tender homemade pasta. I know I said I would never make ravioli again, but I had some serious procrastinating to do today.

INGREDIENTS
Cashew Cream
- 1 cup raw cashews
- 1 1/2 cups water

Tofu Ricotta Filling (slightly adapted from Isa's recipe)
- 1 pound firm tofu, pressed
- 2 tsp lemon juice
- 1 clove garlic, minced
- handful fresh basil leaves, chopped fine (ten leaves or so)
- 1/4 tsp salt
- dash fresh black pepper

- 1/4 cup of the cashew cream (more if needed)
- 1/4 cup nutritional yeast flakes

Pesto Cream (adapted from Isa's recipe)
- 1/2 cup pine nuts
- 3 cups basil leaves
- 2 cloves garlic, chopped
- 2 teaspoons lemon juice
- 1/4 cup nutritional yeast flakes
- remainder of the cashew cream
- salt to taste

- 1 recipe fresh pasta dough

METHOD
Cashew Cream: place cashews in a blender and pour in enough of the water to cover. Blend into a paste. Add the rest of the water and blend until very smooth.

Tofu Ricotta (for ravioli):
1. In a large bowl, mush the tofu up with your hands.
2. Add lemon juice, garlic, salt and pepper and basil. Mush with hands again until smooth and reaches the consistency of ricotta cheese.
3. Add cashew cream, stir with fork. You want the tofu to be creamy, but not wet or soggy. You should be able to form it into balls with your hands. Add nutritional yeast and combine all ingredients well.

Pesto Cream
:
1. Dry roast pine nuts in a pan over medium heat until golden (around 5 mins). Place in a food processor with basil, garlic, and lemon juice. Process until blended together.
2. With motor running, drizzle in cashew cream and blend until smooth (does not have to be super smooth--a little texture is nice).
3. Heat pesto cream gently in a saucepan and spoon over cooked ravioli.

A NOTE ON RAVIOLI
When I made ravioli before, I used this method. I made the dough too thin, though. This time I rolled the dough to number 5, and used a pastry wheel to get the funky edge. I also made smaller ravioli (about 2 x 2 inches. This recipe will yield about 45 ravioli with a generous tsp of filling in each. I let them dry on a linen towel for about 30 mins. The end result was a durable yet tender ravioli that did not break apart in the water.

18 comments:

Jennifer said...

Mmmm...This looks sensational!

Ashley said...

Have any suggestions what to use instead of pesto? Pesto and I don't get along very well, and this sounds delicious aside from the pesto. :(

vegan.in.brighton said...

Woah! This is a little too awesome for me to handle at this time of day...I'll have to try this soon!

cardiovegsular said...

i don't think ravioli has ever looked so amazing! you are the vegan genius. i want you to cook for me! your kids are super lucky to have you as a dad.

ia bonto said...

Yes me! I like awesomeness! This does look so good. I'm a big fan of pesto, I think I'll try it.

Allie said...

So basically...you can come cook for me anytime! :D

The Voracious Vegan said...

I LOVE awesomeness! This looks beautiful, very impressive recipe. Thanks for sharing!

Literary Wino said...

oh sweet tofu jesus. this looks amazing. do you need a nanny? au pair? I'm there! oh how I would be there!

vegetarianzoe said...

This seems a really yummy filling for ravioli! I think it'll enter my kitchen too!

Carrie™ said...

That looks and sounds soooo good! Thank you for posting your recipe.

happyherbivore.com said...

yum! you make me want my own pasta

Kelly said...

Do I like awesomeness? YES! And pesto and pasta and... Why did I have a sandwich for lunch and not this?

dirtyduck said...

wow these are really impressive.and a cashew cream sauce, very good!

Jelli Bean said...

I love that you make your own ravioli from start to finish! I will definitely be trying this recipe, insisting that my husband try it, even if he decides that tofu means I get to eat all the leftovers. Yum!

Vegetation said...

Yum! I most definitely want to try this. I might have to use some roasted vegetable ravioli though because I can't eat the tofu, but the Pesto Cream looks wonderful!

Mary said...

In fact, I do like awesomeness. And I have a lot of basil, so I am all over this one. Thanks!

keNi said...

you've done it again! i loved this! we used a different pasta dough recipe, and added more garlic and lemon juice (we're garlic fiends)and it was just delicious! thanks for sharing!

lulufisk said...

a bit of a stupid question - but as someone who's allergic to nuts, what would be a good substitute for the cashew cream?