March 02, 2011

Asparagus Stuffed Raviolis

Ingredients for the Raviolis:
1 cup semolina flour
2 tsp. olive oil
1/2 cup water

For the filling:
Fresh asparagus (washed and cut into small pieces)
1 clove garlic
2 tbsp. olive oil
1 cup of grates vegan parmesan cheese (galaxy brand)
Salt & Pepper to taste

Pesto/Basil sauce:
Basil, canola oil, vegan parmesan cheese, walnuts (if allergic to nuts, leave out), olive oil, garlic, salt and pepper (blend to make sauce) OR if you prefer, you can purchase a store bought pesto sauce.

To make Ravioli:
In a bowl, combine the pasta dough ingredients to make a dough.
Wrap in a towel and let sit for 30 mins.

Bring a large pot of salted water to boil.
Divide the dough in fourths and roll out each portion on a floured work space, allowing the first sheet of pasta to sit while rolling out the second.
One of the tricks to the pasta is to make sure you've rolled the dough out very thin.
Cut out your ravioli shapes and fill with the filling.
Place the top part of the ravioli over the filling and close with fork.
Close the form to seal and cut off the extra using a knife.
When the ravioli have all been made, put them in the boiling water and cook for a few minutes or until they are floating.
Serve the ravioli with the sauce.

To make filling:
Slice the end of the asparagus stalk off.
Slice the asparagus in very small circles.
Reserve a few asparagus tips as garnish.
Heat the oil in a frying pan.
Add the minced garlic.
Add the asparagus pieces and gently saute until al dente.
When the asparagus is ready, add the vegan parmesan and mix well.
Remove from the heat and reserve.

Red Potatoes:
Cut red potatoes in half (wash and clean)
Boil in salted water (drain once cooked)
In a large boil, add spanish olive oil, dried basil, dried parsley, season to taste with salt and pepper.