I’m not gonna lie, this is a hardworking recipe. I started by making the dough and then the filling. After that, the ravioli went to the pot with water; afterwards, to the wok and finally, to the oven to golden. However, the final result is worthy of every second! And if you’re like me who’s passionate about the whole process, then this recipe is for you.
Just let me make a few comments before start.
If you use a processor to make the filling, you won’t need to use much water when processing the cashews. On the other hand, if you use a blender, you may need more water. Regardless, the final filling cannot be too moist – ideally it should have a more pasty texture. Therefore, it is possible to correct the moisture of the filling in the reduction process. To do this, after browning the onions, just add the other ingredients in a pan and simmer for 10 minutes over medium heat or until it reaches a drier consistency. Remember that it is important to let the filling cool down.
Another tip is: if you like crispy pasta, by the end of the recipe, throw the ravioli in a wok with a string of olive oil, garlic and, if you prefer, some vegetables. It’s also delicious to finish it with a a cashew cream and (lots of, sorry I love it) nutmeg.
I hope you enjoy this recipe!
Authoreugênia
ingredients.
directions.
Add all the dough ingredients and work it until it gets homogeneous and elastic (which takes ~ 10 minutes).
Wrap the dough in a clean cloth and let it rest for 20 minutes in the refrigerator. Meanwhile, prep the filling.
Brown the onion with some water (or oil, if you prefer). Add the garlic powder. When it is golden and aromatic reserve.
While the onion is browning, blend the cashew nuts with a little water and the other ingredients (except tofu).
Add the cashew mixture, the tofu and the onion + golden garlic and stir until you get a uniform cream. If necessary, stir until the texture is drier.
Open the dough with a roller in a thickness of ~ 5mm.
Mark 3x3cm squares. In the center of half of them, place a tablespoon of filling. The other half remains without filling as those will cover the squares that have been filled.
Cut the squares with a knife or ravioli roll.
Gently moisten the corners of the filled squares with some warm water and cover with the remaining ones.
Press the corners and, if you prefer, use a fork to press one against the other to seal them.
In a boiling water pan, add the ravioli. Depending on your pan size, separate them into small portions.
They will be ready when they float, just like gnocchi. If you like them crispy, finish in a wok with a string of oil and garlic, with some veggies or cashews cream. Enjoy it!
Ingredients
Directions
Add all the dough ingredients and work it until it gets homogeneous and elastic (which takes ~ 10 minutes).
Wrap the dough in a clean cloth and let it rest for 20 minutes in the refrigerator. Meanwhile, prep the filling.
Brown the onion with some water (or oil, if you prefer). Add the garlic powder. When it is golden and aromatic reserve.
While the onion is browning, blend the cashew nuts with a little water and the other ingredients (except tofu).
Add the cashew mixture, the tofu and the onion + golden garlic and stir until you get a uniform cream. If necessary, stir until the texture is drier.
Open the dough with a roller in a thickness of ~ 5mm.
Mark 3x3cm squares. In the center of half of them, place a tablespoon of filling. The other half remains without filling as those will cover the squares that have been filled.
Cut the squares with a knife or ravioli roll.
Gently moisten the corners of the filled squares with some warm water and cover with the remaining ones.
Press the corners and, if you prefer, use a fork to press one against the other to seal them.
In a boiling water pan, add the ravioli. Depending on your pan size, separate them into small portions.
They will be ready when they float, just like gnocchi. If you like them crispy, finish in a wok with a string of oil and garlic, with some veggies or cashews cream. Enjoy it!
