Almond baked and pesto stuffed Ravioli

Yep you’ve heard right, there’re Ravioli!

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But these aren’t just some store bought ones, ha no. The dough, the pesto, the almond crumble/flour and the dipping sauce is all made by myself! Ok, I’m a bit proud now.

And to be honest it took me a few hours to create them, but with really good music ( a lill single and cooking house party ) it was appropriate.

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My sister bought us some ravioli after ages and do you know that feeling when you can’t wait to cook and eat this meal? Well, this happened as she came home with the ravioli and I was a 8-year old girl again who could eat pasta 24/7. But then the worst happened.
The whole ravioli were moldy, yes the whole package…

So this short horror story underlines once again that homemade food is best.

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Oh and especially pasta, bread, muffins, granola, pesto, dips, sauces, pizza oh and not to forget ice cream.

If you also don’t own a pasta machine welcome to the club and do you know what, my arms are still alive so its much easier than anyone ever told.

I have always been convinced that making your own pasta is one of the difficult things in life, like finding the right job or knowing exactly what to eat for breakfast. Oh all of these bad prejudices.

And is it just me or does the almond/bread crust look like cheese?

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As the dough was a bit difficult, for the crust you only need uhm almonds flour and bread crusts. More than simple right?!

So what’s missing for typical raviolis? Well, another pesto recipes. This one was made with arugula, walnuts and almonds. Oh yum yes but feel free to use the spinach one from this recipe as well!

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And now, some cheesy dipping completes the entire recipe. Ok its not that cheesy but its more than delicious and matches perfectly.  And the color oh I’m out now to eat the remaining breadcrumbs. 

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Here’s what you need:

Ravioli:

150 grams  durum wheat semolina
25 g buckwheat flour
1/2 tsp salt
2 tsp olive oil
85 ml of water

almond flour/bread crumbs

Pesto:

100 grams arugula
60 grams almonds
60 grams walnuts
1 tsp salt
3 tsp nutritional yeast
1 tsp lemon juice
1 tsp balsamic vinegar
125 ml olive oil

dipping sauce:

160 ml water
2 tsp lemon juice
50 g canned pimentos, drainer
70 g whole raw almonds
30 g nutritional yeast
2 teaspoons salt

 

Direction:

Pesto:

  1. Roast the nuts in a pan for a few minutes until they turn brown and slightly fragrant (stirring frequently because they burn very quickly)!
  2. Put all ingredients in a mixer ​​and process until its smooth.
  3. Taste and set aside for the ravioli filling.
    
    

Ravioli:

  1. Add the durum wheat semolina with the flour and salt in a bowl.
  2. Pour the water together with the olive oil in the bowl and knead the dough with your hands until everything is well combined.
  3. Knead vigorously for several minutes because of durum wheat semolina takes some time until it has fully connected to the liquid.(it takes a bit time to swell) 
  4. Let the dough chill for one hour.
  5. Knead the pasta again then divide it into equal sizes pieces.
  6. Roll out the pieces on a well floured surface very thin (1-2 mm thick)
  7. Set now one teaspoon of filling on the dough sheet. Roll out a second piece of dough well and place on the plate with the filling. Lightly press and cut out with a cookie cutter the Raviolis and press the edges with a fork down.
  8. Bring a large pot of water to a boil and cook ravioli for 2-3 minutes. Drain, quickly spread out on a plate so they will not stick together. Coat each ravioli thoroughly with the almond flour/bread crumbs, pressing to adhere. Place on the prepared baking sheet and repeat until finished.
  9. Bake for 15-20 minutes, or until crispy and golden.

 

dipping sauce:

  1. Place all ingredients into a food processor and blend 2-3 minutes until all the ingredients are mixed.
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