Discover more recipes with these ingredients
Cheesy Potato Ravioli With Nettle Pesto [Vegan]
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... Read More
Ingredients You Need for Cheesy Potato Ravioli With Nettle Pesto [Vegan]
How to Prepare Cheesy Potato Ravioli With Nettle Pesto [Vegan]
- 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.
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=460%2C307&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2016/10/red-lentil-curry.jpg?fit=460%2C288&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=460%2C307&ssl=1)
![Fried Sunchokes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2019/12/fried-sunchokes.jpg?fit=329%2C350&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=460%2C306&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=460%2C306&ssl=1)
![Mango Avocado Salsa [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=460%2C307&ssl=1)
I tried it. I’m sure someone else did it better, but the pasta recipe was very difficult to work with. I used nettles, basil and chives from my garden and it was avery bland dish. Luckily we had great bread and Miyoko’s butter.