Creamy Almond-filled Ravioli

Total Time: 1 hr 3 mins Preparation Time: 1 hr Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 cup all purpose flour
• 1 cup semolina flour
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup water (and more, as needed)
• 1 cup almonds, raw
• 1 cup cashews, raw
• 1 tablespoon miso
• 1/2 cup water, warm
• 1 teaspoon nutritional yeast
• 1 tablespoon lemon juice

Recipe

• 1 for the ravioli dough:.
• 2 mix together dry ingredients in a large bowl. make a well in the center and add water and oil.
• 3 stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with.
• 4 turn out onto lightly floured surface and knead into a smooth ball.
• 5 roll into a log and allow to rest for 20 minutes. while the dough is resting, prepare the filling.
• 6 for the filling:.
• 7 stir together miso and warm water until miso is dissolved.
• 8 process nuts and miso water in food processor until smooth.
• 9 add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread.
• 10 if desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture.
• 11 to assemble the ravioli:.
• 12 slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin.
• 13 slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters).
• 14 place a heaping teaspoon or so of filling into each rectangle. brush edges with water to help dough stick, then fold in half and pinch edges.
• 15 boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done.