Name: Vegan Gluten-Free Ravioli
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 24 servings
Cuisine: italian
Ingredients: 130 g frozen petit pois (or green peas); 10 ml olive oil; 0.5 null small leek (white and light green part only, sliced); 1 clove garlic (diced finely); null null fresh mint leaves (or basil); 2 tsp white miso paste; 0.5 null lemon zest (of 0.5 lemon); 15 ml lemon juice; null to_taste salt; null to_taste pepper; 1 tbsp breadcrumbs (or ground almonds, to thicken (if needed)); 1 tsp psyllium husk powder; 100 g chickpea flour; 60 g tapioca starch; 0.5 tsp sea salt; 30 ml mild olive oil; 60 ml water (approx.); null to_dust rice flour; null a_dollop vegan pesto (or a drizzle of extra virgin olive oil); null null salad leaves (I used pea shoots)

Instructions

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1

Boil a [small pot] of water and fill a [bowl] with cold water. Once the water comes to boil, plunge frozen petit pois (130 g) into it and cook for about minutes (3). Drain and plunge into the [bowl] with cold water to preserve the color.
2

Heat up the olive oil (10 ml) in a [large pan]. Gently fry leek (0.5 small) and garlic (1 clove), until fragrant and soft.
3

Place cooked frozen petit pois (130 g), leek (0.5 small) and garlic (1 clove) and all of the remaining filling ingredients apart from the breadcrumbs (1 tbsp) in a [small food processor]. Process until smooth, season to [to taste salt] and [to taste pepper].
4

If the mixture is too loose, add breadcrumbs (1 tbsp) or ground almonds to thicken.
5

In a [mixing bowl], combine psyllium husk powder (1 tsp), sifted chickpea flour (100 g), tapioca starch (60 g) and sea salt (0.5 tsp). Mix well.
6

Add mild olive oil (30 ml) and water (60 ml). Mix well with a [spoon] and then knead with your [hands]. You may need a touch more water but only add more if the ingredients are too dry to come together, persevere for a few minutes before adding more water. If your dough needs more water, add it gradually, teaspoon by teaspoon. Finished dough should feel like play-dough, not sticky. Rest it for minutes (30).
7

Divide the [dough] into two. Roll the [dough] out as thinly (2 mm ideally) as you can on a surface lightly dusted with [to dust rice flour]. Roll the [dough] out into a long rectangle that is as wide as two ravioli placed side by side (in my case 10 cm / 4 inches).
8

Using a [cookie cutter] (I used a 5 cm / 2" one), gently mark out a single row of ravioli. Place filling (0.5 tsp) in the middle of each ravioli, using a damp finger paint around the perimeter of the circle, then fold the [dough] in half so that you have two layers of pasta one on top of the other. Alternatively, cut both sides of your ravioli out and assemble them into your hands.
9

Using your [fingers], press the two layers of [pasta] around each filling together, ensuring that you don't trap any air bubbles as it will make your ravioli burst during cooking.
10

Once you've fused the two layers of [dough] together, use a [cookie cutter] to cut the ravioli out. Run your [fingers] around each raviolo again to ensure it's sealed well. Keep sealed ravioli under a damp kitchen towel to keep them moist and supple.
11

Once you've made about 12, boil a [small pot] of water. Lower the heat to low-medium and add 6 [ravioli] to the simmering water at a time. Cook for about minutes (3) (or longer depending on the thickness of your [dough]). Fish them out with a slotted spoon and place on [drying rack] or a place.