Ravioli stuffed with Spinach Cashew Cheese, Vegan & GF
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
All-Purpose Flour, Gluten-Free - Bob's Red Mill's, 2 cup Salt, 1 tspXanthan Gum, 1.5 to 2 tspWater 1 1/4 cupCashews, Raw, 3 ozSpinach, frozen, 1/4 cup*Lemon Juice, 1 fl ozGarlic, 1 tspPLUS: additional flour for rolling and to make dough not sticky
Pasta:
Mix flour, xanthan gum, salt, then mix in water....knead while adding small amounts of flour until dough no longer sticky.
For Filling:
Soak cashews night before, then add all cashew cheese ingredients to a blender/ food processor and blend ingredients together.
Construct:
Flour a surface and roll out until 1/4 inch thick, I went a little thinner due to making ravioli and not fettuccine. then cut into about 1'' x 1'' to 1.5'' x 1.5'' squares
Add about 1.5 to 2tsp filling to centre and place another dough square on top and pinch around the sides
I used a metal strainer and placed a layer of fresh pasta inside and placed metal strainer into pot of boiling water....cook for 3 to 5 mins, and then dump into ice water.
Place done pasta on a plate covered with kitchen towel to remove moisture.
Then I took a large ziploc bag and created a flat sheet of raviolis that preferable do not overlay or touch each other so that you can freeze and grab as many as you want at time of serving.
Serving Size: makes 5 4pc servings
Number of Servings: 1
Recipe submitted by SparkPeople user MGALL4.
Mix flour, xanthan gum, salt, then mix in water....knead while adding small amounts of flour until dough no longer sticky.
For Filling:
Soak cashews night before, then add all cashew cheese ingredients to a blender/ food processor and blend ingredients together.
Construct:
Flour a surface and roll out until 1/4 inch thick, I went a little thinner due to making ravioli and not fettuccine. then cut into about 1'' x 1'' to 1.5'' x 1.5'' squares
Add about 1.5 to 2tsp filling to centre and place another dough square on top and pinch around the sides
I used a metal strainer and placed a layer of fresh pasta inside and placed metal strainer into pot of boiling water....cook for 3 to 5 mins, and then dump into ice water.
Place done pasta on a plate covered with kitchen towel to remove moisture.
Then I took a large ziploc bag and created a flat sheet of raviolis that preferable do not overlay or touch each other so that you can freeze and grab as many as you want at time of serving.
Serving Size: makes 5 4pc servings
Number of Servings: 1
Recipe submitted by SparkPeople user MGALL4.
Nutritional Info Amount Per Serving
- Calories: 1,313.5
- Total Fat: 44.1 g
- Cholesterol: 0.0 mg
- Sodium: 2,366.5 mg
- Total Carbs: 214.5 g
- Dietary Fiber: 34.0 g
- Protein: 40.8 g
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