These raviolis made with spelt flour are the perfect dish for Italian food lovers. With a creamy and cheesy cashew and mushroom filling they are perfect to be served with grilled tofu steaks.
Makes 12 raviolis
- 150 g wholemeal spelled flour (1 cup + 2 tablespoons) + to sprinkle
- 30 g of raw cashews (1/4 cup)
- 120 mL of water (1/2 cup) + a bit more to soak and bake
- 7 brown or Paris mushrooms (150 g)
- 1/4 onion
- 2 garlic cloves
- 1 teaspoon + 1/3 teaspoon + 1/4 teaspoon + 1 pinch of salt
- Black pepper (optional)
- 1/3 teaspoon of dried rosemary
- 2 teaspoons olive oil
- Place the cashews in a small bowl and soak them overnight, covering with water. Alternatively, soak them for 10 minutes, covering with boiling water.
- Meanwhile, chop the onion and garlic cloves and dice the mushrooms.
- In a medium-sized nonstick skillet, over medium-high heat, sauté the onion with 1 teaspoon of olive oil for about 2 minutes.
- Add the garlic, reduce to medium heat and sauté for another 2 minutes.
- Add the mushrooms and 1/3 teaspoon of salt. Stir, raise to high heat and sauté until almost all the water has evaporated.
- Add the rosemary and pepper. Stir and cook for another minute, reducing to medium heat. Turn off, remove the pan from the heat and set aside.
- Then, drain the soaked cashews and place them in an appropriate glass to use the magic wand.
- Add 50 mL (1/4 cup half full) of water and 1 pinch of salt and grind a little with the magic wand.
- Add half the sautéed mushrooms and grind to a creamy cashew and mushroom paste.
- Transfer a good part of the paste to the remaining sautéed mushrooms and wrap. Reserve the leftover paste and also reserve the sautéed mushrooms wrapped in the paste, which will be used as a filling for the ravioli.
- In a medium bowl, place the spelt flour, 1/4 teaspoon of salt and 70 mL (1/3 of the cup is half full) of water. Knead everything very well by hand.
- Add 1 teaspoon of olive oil and knead a little more.
- Fill a medium-sized pot with plenty of water and add 1 teaspoon of salt. Place on high heat until boiling. When it boils, turn the heat down a bit, but never turn it off, as the raviolis will be cooked here as soon as they are ready. If the amount of water decreases considerably, add more.
- Meanwhile, sprinkle part of the counter-top with flour. Divide the dough into four parts and place one of the pieces on the counter. Leave the others in the bowl, covering with a cloth so they don't dry out.
- Sprinkle the piece of dough with flour and stretch it very well with the dough roller until you get a thin dough. Go sprinkling with flour whenever necessary.
- With a round cutter or a glass with thin edges, cut 6 circles of dough of the desired size for the ravioli (if using a glass, press carefully not to break). If necessary, stretch the dough again.
- With a teaspoon, place a little of the mushroom filling wrapped in the paste in the center of the circle of dough. Cover with another circle and close tightly with your hands, ensuring that air is removed and that there is no opening. Then, with a fork, mark the teeth around the ravioli. Repeat for the other circles, obtaining 3 raviolis.
- Place the raviolis in the pan with boiling water for 3 minutes.
- Remove from the pan, drain the water well and reserve.
- Repeat the process for the remaining 3 pieces of dough, obtaining a total of 12 raviolis.
- Enjoy these clumsy mushroom, cashew and rosemary raviolis with the remaining creamy cashew and mushroom paste, sauté them in olive oil and garlic, add them to a tomato sauce or simply eat them as they are :)