Ingredients
Scale
Dough:
- 2 cups unbleached all-purpose flour
- 1 cups water
- 1 Tbsp oil
- 1 tsp salt
Pistachio Pesto:
- 2 garlic cloves, peeled
- 1/2 cup Follow Your Heart vegan parm (optional)
- 10 basil leaves (1 cup)
- 1/2 cup unsalted natural pistachios
- 2 cups baby arugula
- 1 tablespoon fresh lemon juice
- 1/4 cup olive oil
- Salt/Pepper as needed
Instructions
- TO PREPARE FILLING: Throw everything in a food processor, blend until smooth. Set aside.
- TO PREPARE DOUGH: Sift flour into a large bowl.
- Make a well and add the water, oil, and salt.
- Begin to mix by slowly adding the flour into the water around the well.
- Once mixing becomes too hard to do in the bowl, dump the mixture onto a floured surface and knead until combined.
- knead it for a few minutes, lay a towel over it to let it rest, then return and repeat a few times until I have a nice smooth dough.
- Wrap it in plastic wrap and let it rest on the counter for a minimum of 30 minutes.
- TO ASSEMBLE
- Once your dough has rested, lay out a piece of parchment paper to prep the raviolis on. This will allow you to pick them up easier once complete.
- Cut 2 sections of dough (one top, one bottom) and flatten them as much as you can. Run the bottom thru the pasta maker (I have Kitchen aid attachments) on setting 4. Keep running thru multiple times until you get a long sheet. Try and get the thickness the same throughout and as thin as you can.
- Now roll out the top portion with the basil leaves. Follow the same process above, but when you’re done. Lay out the dough and on half of the dough place basil leaves. Cover with the other half of the dough and fold over them. Gently place them thru the pasta machine 1 more time. You’ll get the best clarity after going thru once. If you go through again it will press the leaves so much they’ll be in pieces.
- After both pieces are ready spread 1 tbsp of the pesto on the non leaf side and lay the leaf dough on top, pressing out all the air around the filling. Place the raviolis on a baking sheet covered with parchment paper. With your pasta stamp go thru and press out the raviolis. Repeat the process with the remaining dough, running it through, topping with pesto, then covering and stamping.If you want to save them for later, place the raviolis in the freezer now on a baking sheet.
- COOK THE PASTA: Bring a large stock pot of water to a boil.
- Boil for 10-14 minutes if from frozen, if fresh about 5 minutes should do it. Boil raviolis for 2-3 minutes.
- Drain and serve with your marinara and garnish with basil and olive oil.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1