Homemade Vegan Pesto Ravioli – Hand Rolled Dough!

Homemade Vegan Pesto Ravioli - Hand Rolled Dough! Rich Bitch Cooking Blog

So this recipe was the inspiration for me making pesto the other day. You could say that the grilled pesto wraps were an epic bonus. Fresh herbs with beans turned into creamy dishes are completely underrated in my mind. I need to send some sort of symbol or sign into my night dreams as a way to supplant the remind into my subconscious. And just to be clear to my subconscious: turn cheap beans into a creamy hummus like dips.

Pesto (makes more than you need)

  1. Pour one can of drained beans into food processor
  2. Start with 2-3 TB water and 2-3 TB oil to create a smooth paste
  3. Add 2-3 large handfuls each of fresh basil and parsley and blend smooth
  4. Add 1/2 cup pine nut (if you want the classic flavor) and a sprinkle of garlic powder & salt
  5. Feel free to add herbs slowly so that you get to the sweet spot of strong & bold flavors without over doing it

Ravioli (description reads like a train wreck so watch video below)

  1. Put 3/4 cup of flour in a mixing bowl
  2. Recipe starts with 1.5 TB of water but we end up using 3 times that amount or more (start slowly, add flour if end up adding too much water)
  3. Roll the dough out and put a teaspoon of dough on the edge of the left corner, cut off the dough to the right
  4. Pinch around the filling and pull off the excess
  5. After you use all of the dough rolled out take the excess and reroll that out the excess and make a few more
  6. Boil for 5-10 minutes. ENJOY

For more details on this recipe watch my video below

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One comment

  1. Winter is approaching. Perfect pasta weather. Cheers for the recipe for how to make my own (sans eggs) I am going to have a go at making this soon.

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