Ravioli Fillings~ Just To Name A Few
The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....
Triple Nut Pesto:
2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste
For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.
I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....
"Ricotta" and Spinach:
1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted
1. Mash the tofu with a fork and add the garlic. Set aside.
2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.
Wild for Mushrooms:
1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)
1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.