Vegan beef ravioli is what’s for dinner.
On this episode of EATKINDLY With Me, French plant-based chef Nathan-Josias makes vegan beef ravioli using a rather surprising ingredient: walnuts.
“I never used to make pasta though as a kid,” he explains. “The first time I did it was with the mom of my girlfriend about a few months ago. And since then, I’m just addicted to it.”
“There is something I’ve learned: You can’t make pasta without getting your hands in it,” he adds. Kneading the dough helps activate the gluten, he explains.
Normally, Nathan-Josias opts for lentil pasta because it’s protein-packed. But as a special treat, he uses wheat flour. In addition to walnuts, Nathan-Josias uses mushrooms—which he says adds a meaty texture—beetroot juice, nutritional yeast, and vegan cheese and basil to garnish.
“It’s really easy to make a vegan pasta, though, because most of the time pasta is vegan,” Nathan-Josias says. “The reason I chose walnuts is because they’re rich in protein, they’re rich in omega 3 and a lot of antioxidants. The vitamin E in the walnuts is really good for the skin. So, don’t be afraid. We’re going to use a bunch of walnuts.”
To flatten the dough, you can use a pasta machine or a rolling pin. And, without further ado, here’s how to make Nathan-Josias’ vegan beef ravioli.
Vegan Beef Ravioli
- 100 grams water
- 200 grams flour
- 2 tablespoons olive oil
- 250 grams walnuts
- 200 grams mushrooms
- 5 tablespoons beetroot juice
- 2 tablespoons nutritional yeast
- Salt and pepper
- Vegan cheese to garnish and fresh basil
Prepare the pasta dough: In a bowl or on your cooking surface, mix the flour and the water with the olive oil and knead for 10 minutes. Place in the fridge for 20 minutes.
Blend the walnuts using only 4 to 5 pulses to keep the walnuts chunky.
Chop the mushrooms and add in a bowl. In the same bowl, add the grind walnuts, beetroot juice, nutritional yeast, and salt and pepper. Mix all of the ingredients together.
Take one portion of dough from the fridge, remove the cling film and lightly dust the dough with flour. Flatten with a rolling pin to the width of your pasta machine. Feed the dough through on the widest setting, repeat on thinner settings until you obtain a thin pasta sheet.
Using a teaspoon, place the walnut and mushroom filling at even intervals along the closest side to you of the pasta sheet. Wet finger in water and wet the dough around the filling.
Fold the pasta sheet over the mixture. Trim the excess dough and seal the ravioli using a fork.
Bring a large pot of water to boil, and add the fresh ravioli. Cook them for 10 minutes. Serve as fresh as possible.
Add the remaining walnut mix to some tomato passata and pour on top of the fresh ravioli. Grate your favorite vegan cheese on top and enjoy.
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