2 cups semolina flour
2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups water
1 1/2 cups roasted, unsalted cashews, soaked in water overnight then drained
1 large clove garlic
1/2 rounded teaspoon salt
1/2-3/4 cup unsweetened almond milk
1 (8-ounce) package seitan (I like Upton’s Naturals Italian-style)
1. Begin with the pasta by combining the semolina flour, white flour and salt in a large mixing bowl. Slowly add water, mixing until dough forms into a ball. Knead until dough becomes firm and smooth, approximately 5 minutes. Form into 2 inch round balls and place on a clean work surface underneath an overturned bowl for 30-45 minutes, allowing dough to rest.
2. Meanwhile, for the filling, combine the soaked cashews, garlic and salt in a food processor. Pulse to combine. Slowly add almond milk, ¼ cup at a time, until mixture comes together. Continue to process for 1-2 minutes or until mixture is smooth. Add seitan and process an additional 30-60 seconds, or until incorporated.
3. Once dough has finished resting, check to see if it is sticky. If so, coat each ball with all-purpose flour and knead until incorporated and smooth. Repeat if necessary. Using a pasta roller or a clean, lightly floured work surface, roll out a dough ball until 1/8 inch thick. Using a shot glass or something similar in size, cut as many 1¾ inch circles as possible. Using half of the circles, place approximately 1 teaspoon of filling onto the center of each. Using water, moisten the outer edges of each remaining circle, then place on top of the circles that have filling. Seal each ravioli by pressing firmly around the edges. Place finished ravioli in a single layer on a cookie sheet covered with wax paper. Continue with remainder of dough until all has been used.
4. If consuming immediately: Bring a large pot of water to a boil, add half of the ravioli and stir. Allow to boil for 2-5 minutes, stirring occasionally, or until all ravioli float to the top and become slightly enlarged. Drain and repeat with remainder of ravioli. Combine with your favorite pasta sauce immediately. If consuming at a later date: Freeze ravioli in a single layer on the cookie sheet. Once frozen, place ravioli into a sealed container and store in the freezer until ready for use.
Source of recipe: Since there is a lack of vegan ravioli on the market, I decided to make my own. This ravioli was made for the Chicago Vegan Chef Showdown and won 3rd place! The sauces that were used were a Creamy White Wine & Mushroom Sauce and a Marinara Sauce.