1. For the ravioli dough: 2. Mix together dry ingredients in a large bowl. Make a well in the center and add water and oil. 3. Stir together with a spoon until a shaggy dough forms, adding more water as necessary--but don't make the dough too tacky or it will be difficult to work with. 4. Turn out onto lightly floured surface and knead into a smooth ball. 5. Roll into a log and allow to rest for 20 minutes. While the dough is resting, prepare the filling. 6. For the filling: 7. Stir together miso and warm water until miso is dissolved. 8. Process nuts and miso water in food processor until smooth. 9. Add remaining ingredients and process until smooth, adding a little more water if necessary--but not too much; you want the texture of a thick cheese spread. 10. If desired, you may prepare the filling in advance and allow it to sit in a glass jar covered with cheese cloth at room temperature for 4 to 6 hours to culture. 11. To assemble the ravioli: 12. Slice the dough into 8 pieces and roll into sheets with pasta maker or rolling pin. 13. Slice dough sheets into small rectangles (or cut out into fancy shapes with small cookie cutters). 14. Place a heaping teaspoon or so of filling into each rectangle. Brush edges with water to help dough stick, then fold in half and pinch edges. 15. Boil assembled ravioli for about three minutes; the raviolis will all float to the top of the water when they're done. ---------------------------------------------------------------------------
Nutrition
Ingredients
