Soft, chewy homemade ravioli dough is stuffed with herby, cheesy potato filling and then served with a nettle pesto. The nettle pesto is versatile — it can be made with different herbs or into a thicker pesto, or you can add cashews, almonds, or any kind of seed. Serve with a few turns of black pepper, extra virgin olive oil, and bread on the side.
Cheesy Potato Ravioli With Nettle Pesto [Vegan]
For the Pastry Flour:
- 1 1/5 cups semolina flour
- 1 cup, minus 1 tablespoon water
- A pinch of turmeric (optional)
For the Filling:
- 1 pound potatoes
- 2 tablespoons chopped parsley ,
- 1 tablespoon chopped chives
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- 1 teaspoons nutritional yeast
- Salt, to taste
- Pepper, to taste
- Zest of 1 lemon
For the Nettle Pesto:
- 14 ounces nettles or other herbs
- 1/2 of 1 leek
- 5 basil leaves
- 1 tablespoons oil
- Salt and pepper, to taste
- Vegetable broth or water, as needed
- Mix flour and prepare the dough by adding the water necessary to obtain a firm dough. Knead well on a clean work surface. Close it with plastic wrap and let it rest for 30 minutes.
- Wash the nettles or herbs, then blanch in salted water for 5 minutes. Thinly slice the leek and let it rest in 2 tablespoons of extra virgin olive oil. After some minutes, add a little water. When the leeks become translucent, add to the blanched and squeezed nettles. Add salt and 1/2 cup of vegetable broth.
- Cook for 10 minutes over low heat, add basil, then using an immersion blender, blend until smooth. It must be a smooth cream and not too runny. If necessary, add a little more broth or water.
- Boil the potatoes whole. Once soft, peel and mash.
- In a pan, cook crushed garlic in olive oil. Remove garlic, add potatoes, parsley, chives, lemon zest, salt, and pepper and cook for a few minutes. Add nutritional yeast and mix well.
- Roll out the dough and cut into long, flat strips about 4 3/4-inches wide. Using a spoon, place a teaspoon of potato filling every 3 inches. Leave one-half of the dough bare.
- Fold the dough over itself, gently releasing any air trapped inside, then seal the edges.
- With a toothed wheel, cut the ravioli. Cook them in salted water for about 5 minutes. Toss with the hot nettle pesto, and enjoy with olive oil.