Name: Wild Garlic Ravioli
Prep time: 33 min
Cook time: 77 min
Total time: 110 min
Yield: 100 servings
Cuisine: Italian
Ingredients: 250 g all purpose flour (type 00 if you can find it); 1 tsp salt; 0.125 tsp turmeric ((optional)); 15 ml extra virgin olive oil; 150 ml aquafaba (can use water instead; aquafaba provides a nicer mouthfeel. It doesn’t need to be gelatinous.); 150 g firm tofu (cotton tofu); 50 g wild garlic (leaves); 1 clove garlic cloves (1 small (optional), adjust to taste depending on wild garlic strength); 1 zest lemon zest (of 1 unwaxed lemon); 15 ml lemon juice; 1 tbsp nutritional yeast; 0.125 tsp ground nutmeg (adjust to taste (about 0.125 tsp)); 0.25 tsp sea salt (heaped 0.25 tsp, adjust to taste); 0.125 tsp black pepper (adjust to taste); 25 g almond flour (or breadcrumbs); null to_serve olive oil (quality); null to_serve vegan pesto (wild garlic pesto); null to_serve vegan cream (simple creamy sauce); null to_garnish chilli flakes ((optional))

Instructions

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1

Place all the filling ingredients, apart from almond flour (25 g), into a food processor. Process until smooth. Adjust seasoning to taste.
2

Add enough almond flour (25 g). You may need less if using breadcrumbs. The recipe found 25 g was enough.
3

In a mixing bowl, combine all purpose flour (250 g), salt (1 tsp) and turmeric (0.125 tsp) (if using). Make a well in the centre and add extra virgin olive oil (15 ml) and aquafaba (150 ml). Mix with a spoon until it roughly sticks together. Adjust liquid or flour if needed.
4

Knead the dough for at least min (5) and then set aside for 30-60 minutes under a damp kitchen towel to prevent drying.
5

Once the dough has rested, roll out a portion as thin as possible (2-3 mm) on a lightly floured surface. Cut the sheet in half for the top and bottom of the ravioli.
6

Using a ravioli mould or by hand, place one pasta sheet on a lightly floured surface. Spoon small blobs of filling in rows, leaving space to seal. Place the second pasta sheet on top, draping over the filling. Press around each filling to seal, then cut into individual ravioli. Ensure each raviolo is well-sealed.
7

Place finished ravioli on a lightly floured surface and cover with a kitchen towel while making the rest to prevent them from drying out. Continue until all dough/filling is used.
8

Bring a medium pot of water to boil. Cook a few ravioli at a time in boiling water for about min (5). Remove cooked ravioli with a slotted spoon, shaking off excess water, and place on a plate. Repeat for remaining ravioli.
9

To serve, baste with [to_serve olive oil], [to_serve vegan pesto] or a [to_serve vegan cream] sauce. Optionally garnish with [to_garnish chilli flakes].