Homemade Artichoke White Bean Ravioli
[Vegan]

For Pasta Dough:

1. For the pasta dough add the flours, salt, olive oil, and 3/4 cup + 2 tablespoons water to a bread machine or mixer using the dough hook. Mix for 10 minutes.

For the Filling:

1. To a food processor, add cannellini beans and artichoke and garlic pizza sauce. Pulse into a paste and scoop into a medium-size bowl. Alternatively, mash beans and sauce by hand.
2. Stir vegan Mozzarella style shreds into the bean mixture. Add salt and pepper, and stir to combine. Set aside.

To Assemble:

1. When the pasta dough is done mixing, divide dough in half working with half at a time.
2. Roll dough to approximately 1/8inch thickness. Cut into 3 inch wide strips.
3. Place mounds of filling (approximately 1-2 teaspoons in size) in the center of the dough strips, spaced 1 inch apart.
4. Using a pastry brush and a small amount of water, slightly dampen the edges of the dough and in-between filling mounds.
5. Slice pasta dough in-between the filling mounds, and stretch dough around each filling mound, crimping the sides and front with your fingers.
6. Place onto a sheet of parchment paper while making the rest of the ravioli.
7. Repeat procedure with the second half of the pasta dough.
8. Bring a large pot of water to a boil. When the water boils, add a pinch of salt. Carefully place ravioli into boiling, salted water and cook for approximately 10 – 15 minutes (mine took 14 minutes to cook).
9. Serve drizzled with olive oil, marinara sauce or extra artichoke & garlic sauce