Stuffed pasta was a staple in my childhood, usually eaten on Sunday for lunch or served at restaurant after celebrations as weddings, baptisms, Holy Communions and Confirmations. It can be made in different shapes and different fillings, but ravioli is my favorite – and easiest to make in my opinion. Creating my version, totally vegan and using whole durum wheat flour makes me proud – you know, in Italy if you make your own stuffed pasta you can really cook!
Pea Ravioli With Basil Pesto [Vegan]
4 (makes 28 ravioli)
- 1 1/2 cup semolina/durum wheat flour, whole if possible
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon turmeric powder
- Warm water as needed
- 1 teaspoon extra virgin olive oil
- 1 shallot, minced
- 1 1/2 cup peas, fresh or frozen
- Salt and black pepper
- 1 tablespoon vegan parmesan
- Some grated lemon zest
- 2 cups fresh basil leaves
- 1/3 cup almonds
- Garlic cloves to taste (I used 1/2 clove)
- 4 mint leaves, optional
- 1/8 cup olive oil, or more
- Salt and pepper
- Mix in a bowl all ingredients adding water gradually, until a dough is formed. Knead it for a while on a wood surface – I have a big board for this purpose – and let it rest for 30 minutes covered with the bowl.
- When other ingredients are ready, thinly roll it – dusting with some more flour – and, on half sheet, drop a little teaspoon of filling, leaving some space between the mounds.
- Run a wet brush around each mound and cover everything with the other half of the sheet.
- Gently press the pasta sheet around the filling until glued with the other one.
- Using a pasta cutter wheel make cut all ravioli and seal each one with a dessert fork.
- Bring to boil a pot of water, add salt and carefully drop ravioli and cook them for 2-3 minutes.
- Mix them with the pesto and serve sprinkled with some almond flakes.
- You’ll have leftover pasta, but don’t throw it away! Cut it in irregular shapes and cook in soup or rustic pasta dishes.
- In a pan cook shallot in oil on low-medium flame until translucent.
- Add peas, salt and pepper and let them cook.
- Put them in a bowl, add parmesan and lemon zest and mash until not-so-smooth.
- Blend everything in you for processor adding more oil if you need. I don’t love it too oily, so I used some water and obtain more a cream than a pesto. Pay attention that with my method it will quickly oxidize.
- Add to the pesto few teaspoons of boiling water from the ravioli pot.