Vegan ravioli with wild garlic and cashew cream

Ingredients for 4 servings:

• 1 kg durum wheat semolina
• 400 ml water
• 100 g wild garlic
• 300 g cashew nuts
• 3 tbsp nutritional yeast
• 6 slice(s) cheese substitute, vegan (e.g. SimplyV/Bedda9
• 150 g soy cream fraîche (crème fraîche alternative) (e.g. CremeVega)
• 150 ml plant drink (e.g. oat drink)
• 1 tsp salt
• some pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

homemade

Pour hot water over the cashews in a bowl and soak. For the pasta dough, wash the wild garlic, trim the stalks, and blend with the water to make a green juice. Measure out 450 ml of this. If there is less, simply add a little more water. Knead the durum wheat semolina with the wild garlic juice by hand for at least 10 minutes to form a pasta dough. This is very important for the dough to become smooth and supple. Let the dough rest in a bowl with a tight-fitting lid at room temperature for about 30 minutes. If you don’t have one, wrap the dough in plastic wrap. In the meantime, prepare the cashew cream. To do this, strain the cashews and rinse them briefly again. Blend the cashews with the remaining ingredients to a fine paste and season with salt and pepper. After letting it rest for 30 minutes, roll out the dough into not-too-thin sheets, ideally using a pasta machine. Using a glass, ravioli cutter, or pasta cutter, cut out round or random shapes (we always use a 12cm diameter ravioli cutter for our ravioli). Depending on the size of the cutter, add 1-2 teaspoons of the cashew cream to the center and press the edges together firmly. This amount of dough will make about 40 ravioli. Place the ravioli in batches in a large pot of salted water and simmer for about 1-2 minutes, until they float to the top. Remove from the water with a slotted spoon and keep warm. Don’t add too many ravioli to the pot at once; the ravioli need room to float.