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]

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Serves

4

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Ingredients

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
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Boil the potatoes whole. Once soft, peel and mash.
  5. 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.
  6. 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.
  7. Fold the dough over itself, gently releasing any air trapped inside, then seal the edges.
  8. 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.
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