1 recipe Basic Pasta for Stuffed Pastas
1 1/2 c nut-pulp (instructions below)
1 c sesame seeds
1 Tbsp lemon juice
1/2 c water
2 Tbsp parsley
1 clove garlic, crushed
2 inch cookie cutter
water or egg white for sealing
Instructions
You'll need to start this meal the night before you want to eat it, by making nut-pulp.
Start by taking 2 c almonds (We reccommend blanched almonds for the cleanest, whitest look) and placing them in a large mixing bowl. Boil 2 c water and pour over the almonds. Let soak for about 1/2 hour, or until the liquid looks milky.
Pour this mixture into your blender and blend on high speed until smooth. Wet a towel or nutmilk bag and pour the liquid into it, over a bowl) squeeze out the liquid.
Add 2 more cups COLD water to the blender and return the nutpulp to the blender. Blend for another minute or so. Strain this liquid.
Repeat the cold water step until the liquid being squeezed from the nutpulp looks like whey (milky water). Set the nutmilk aside to use for something else.
Take the nutpulp, sesame seeds, lemon juice, and water, and combine them. Let soak overnight, in the fridge.
The next day, whir this mixture in the blender until it's smooth. Add the parsley and garlic and whir again, until the parsley's chopped fine. This is your 'cheese' filling.
To make the ravioli:
Split the pasta in half, and roll out one half at a time. Place the
dough on a floured surface (I like to use a silpat) and sprinkle
generously with flour.
Roll out until the dough is 1/8-1/4 inch thick.
Using the cookie cutter, cut circles out of the dough. Stack them to
the side, and continue to roll and cut circles until all dough is used.
1 tsp of filling onto each circle of pasta. Lightly moisten the circle
with water or egg white and place another pasta circle on top of it.
Press to seal.
Alternatively, roll dough out to 1/8-1/4 inch
thick. Lightly fold dough over to create a center crease. On one half
of the dough, evenly spaced, place 1 tsp to 1 tbsp filling in regular
intervals. Lightly moisten the dough between the filing with water or
egg white. Fold the dough over and press lightly to seal around the
pockets of filling to seal.
Gather and reroll the scraps, continuing to mark and fill
the dough as instructed. Set aside to dry while you make the second
half of the pasta.
Boil
fresh, salted water for the pasta (about a gallon for each two dozen).
Boil the pasta for 2-4 minutes, or until the ravioli float.
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