Spinach Ravioli
[Vegan]

1. Soak the cashews and walnuts in a bowl of water for 1 hour or more. This softens them which makes them easier to blend and helps your body digest them. Sauté spinach and peas in a sauté pan on low heat until wilted. Blend nuts and garlic in a food processor until they are small crumbles. Add spinach and peas and blend until creamy but still kind of thick.
2. You want the mix to be scoop-able like a ricotta consistency.

To Make the Dough:

1. Sift together salt and flour. Place flour in stand mixer or on floured counter top and add oil. Mix until crumbly then slowly add water, mixing and kneading dough between each addition until dough is not too sticky or dry and comes together in a ball. Knead your dough ball for 10 minutes or so until dough is smooth. Let rest on counter covered with towel for 10 minutes.
2. When dough is done resting cut dough in half and roll out one half into a big, thin circle. Try to make the dough as thin as you can. Not see-through thin, but pretty thin. Then cut ravioli in whatever shape you want with a cookie cutter or whatever circular-shaped item you have on hand. After you have your circles, scoop a couple tablespoons of filling onto one. With your finger, dab a little water around the outside edge of the ravioli. This acts like a glue of sorts. Then, take another circle of dough and place it over the filling. Using a fork, press around the edge of the ravioli, pressing the two pieces together.
3. When all your ravioli are prepped, cook in boiling salted water for 15 minutes or so.
4. Top with your favorite pasta sauce and serve.