Vegan Truffle Cream Cheese Ravioli
Fresh 2-ingredient pasta filled with mounds of Lauds Truffle Cashew Cream Cheese, and served with a light sprinkling of nutritional flakes, olive oil and pepper, simple perfection. This is our kind of vegan pasta!!
Makes about 48 ravioli
Ingredients
250g plain flour
150g boiled hot water, plus extra if needed
¾ jar (135g) Lauds Truffle Cashew Cream Cheese
½ tsp salt
To serve
Olive oil
Nutritional yeast flakes
Freshly ground black pepper
Method
- Place flour in a large bowl. Make a well in the centre and add the water, mixing with a fork to combine. Use your hands to knead and gather the dough into a more uniform mixture. Lightly dust work surface with flour and knead dough for about 3-5 minutes. If the dough is dry and crumbly, add a tablespoon of water at a time, if it’s too sticky dust with extra flour. The dough should become soft and smooth. Form dough into a ball, place back in a bowl, cover with a tea towel and rest for 30 minutes.
- Cut dough in half. Roll out on a lightly floured surface, turning over occasionally, to about 2mm thickness. Set aside and repeat with the remaining dough, ensuring the two rolled out pieces are similar in shape as they will be layered.
- Using a pizza cutter, score one of the rolled out sheets with 3.5cm squares. Dollop a heaped teaspoon of Lauds Truffle Cashew Cream Cheese into the middle of each square. Lift and place the other rolled out dough over the fillings and using your fingers press down the pasta around the filling. Using a pizza cutter, cut ravioli into squares. Using a fork, press down the edges of each ravioli gently to seal. You can re-roll scraps to make extras.
- Cook in salted water for 5-6 minutes. Transfer to a plate. Drizzle with olive oil and sprinkle with nutritional yeast flakes and pepper, to taste.
Note: you can store cooked ravioli in the fridge for up to 3 days. Reheat by plunging in boiling water for 2 minutes or reheat in some olive oil in a frying pan.
