Three Cheese Ravioli al' Amatriciana

Ravioli

Serves: 4

 

Ingredients for Pasta Dough:

  • 2¼ cups AP flour
  • 3/4 cup water
  • 2 teaspoons EVOO
  • 4 pinches of salt

Ingredients for Vegan Ricotta Filling:

  • 14 ounces firm tofu pressed
  • 2/3 cup raw cashews
  • 1/2 cup nutritional yeast
  • 2 tablespoons unsweetened almond milk
  • 4 cloves fresh garlic
  • 3 tablespoons lemon juice
  • 10 fresh basil leaves
  • 1/4 teaspoon salt 

Ingredients for Dairy Filling:

  • 2 eggs
  • 1 cup ricotta
  • 1 cup mozzarella, grated
  • 1/4 cup parmesan cheese, finely grated
  • 2 tablespoons fresh  thyme
  • 1/2 teaspoon salt

Ingredients for Shitake Bacon:

  • 1/2 teaspoons oil
  • 2 cups sliced shiitake mushrooms, sliced 1/4 inch thick
  • 2 - 3 teaspoons tamari (or coconut aminos)
  •  teaspoons maple syrup
  • 1 teaspoons liquid smoke
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika

Ingredients for Amatriciana Sauce:

  • 1/2 pound of unsliced pancetta or prosciutto (or shitake bacon)
  • 3 tablespoons olive oil
  • 1 medium red onion, peeled and coarsely chopped
  • 1 pint fresh tomatoes
  • 1/2 teaspoon hot red-pepper flakes
  •  salt and freshly ground black pepper
  • 1/2 cup freshly grated pecorino, Romano or Parmesan cheese

 

 

Procedure for Pasta Dough:

  1. Make a mound with flour, then a shallow well or hole to pour in the water.
  2. Pour water, oil, and salt in the center and whisk in quick shallow movements to create a create your dough. This doesn't happen quickly, so be patient. Alternately, you can add everything to your food processor and give it a whirl until a ball is formed.
  3. Remove and knead until the ball of dough is quite firm.
  4. Cover in plastic wrap or cover with a bowl and rest for at least 30 min.
  5. When you're ready to make the ravioli, cut pasta dough in half.
  6. Roll out into a long thin rectangle.
  7. Dollop pasta with filling, 1" apart on the bottom half of the rectangle.
  8. Fold the top over, press out any air bubbles, and and cut between the filling for squares.
  9. Cook in salted, boiling water for 1 - 2, then drain.

Procedure for Vegan Ricotta Filling:

  1. Whirl it all together in a food processor until combined.

Procedure for Dairy Filling:

  1. Whirl it all together in a food processor until combined.

Procedure for Shitake Bacon:

  1. Preheat oven to 400⁰ F.
  2. Heat a large rimmed oven-safe skillet over medium heat. Once hot, add oil, then mushrooms, tamari, maple syrup, liquid smoke, black pepper, and smoked paprika.
  3. Stir to coat.
  4. Sauté, stirring frequently, for 2-3 minutes.
  5. Transfer to preheated oven and bake for 10 - 12 minutes or until browned, dried, and slightly crispy.

Procedure for Amatriciana Sauce:

  1. Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.  Skip this step if you're substituting shitake bacon, just have your bacon on hand for later use.
  2. Drizzle a bit of oil in the pan if you didn't brown the pancetta, otherwise omit this step. Add the onion to the pan and sauté over medium heat for five minutes.
  3. Finely chop the tomatoes and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  4. If using, stir in the shitake bacon.
  5. Serve sauce over raviolis.

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