Crispy Pesto-Stuffed Ravioli
[Vegan]

To Make the Pesto:

1. Roast the nuts in a pan for a few minutes, stirring frequently, until they turn brown and slightly fragrant. Be careful, as they can burn very quickly.
2. Put all ingredients in a mixer and process until smooth.
3. Taste and set aside for the ravioli filling.

To Make the Ravioli:

1. Preheat the oven to 350°F.
2. Add the durum wheat semolina with the flour and salt in a bowl.
3. Pour the water and olive oil into the bowl and knead the dough with your hands until everything is well combined.
4. Knead vigorously for several minutes because durum wheat semolina takes some time until it forms a dough.
5. Let the dough chill for one hour.
6. Knead the pasta again then divide it into equal-sized pieces.
7. On a well-floured surface, take half the dough and roll it out to a thin sheet.
8. Add a teaspoon of filling to the corner the dough sheet. Continue to add teaspoons of filling, making sure that they are evenly spaced.
9. Roll out the other half of the dough and place on top of the dough sheet that has the filling. Lightly press down on the edges and using a cookie cutter, cut out ravioli. Press down on the edges of each ravioli with a fork
10. Bring a large pot of water to a boil and cook ravioli for 2-3 minutes. Drain and quickly spread them out on a plate so they will not stick together.
11. Coat each ravioli thoroughly with the almond flour/breadcrumbs, pressing to adhere. Place on the prepared baking sheet and repeat until finished.
12. Bake for 15-20 minutes, or until crispy and golden.

To Make the Dipping Sauce:

1. Place all ingredients into a food processor and blend 2-3 minutes until all the ingredients are mixed.