Hazelnut Ricotta Ravioli with Cherry Sauce (V)

Sources: Chew Town | Willamette Transplant | Me! Serves: 2-4 | Time: ~1 hr

Ingredients

Ricotta

1 1/4 cup hazelnuts

1.5 tsp salt (more or less to taste)

2 tbsp EVO

2 tbsp lemon juice

2 tbsp nutritional yeast (more or less to taste)

3/4–1 cup water

Cherry Sauce

1 15 oz can pitted cherries

1 and 1/2 tbsp lemon juice

1/4 cup water

1/4 cup sugar

Dough

Dough

2 cups all purpose flour

3 eggs or 1/2 cup aquafaba to keep vegan

1/2 tsp salt

1/2 tsp olive oil

To Serve

Pepper

Vegan Parm

Instructions

Ricotta

Try to get on this ahead of time. Quick soak the hazelnuts in just boiled water for at least 10 min. Strain the hazlenuts and add to blender, with remaining ingredients.Blend for 60-90 seconds, stopping 2-3 times to scrape the sides of the blender. Use immediately or transfer to a storage container and refridgerate.

Cherry Sauce

In a medium saucepan combine cherries, lemon juice, water and sugar. Heat over high heat until the mixture boils, then reduce heat to low and simmer for 8 minutes. Let cool a bit and blend ingredients. Reheat when ready to

Dough/Ravioli

Add dough ingredients to bowl of KitchenAid mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add water if the dough is too dry, in 1/2 tablespoon increments.

Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes. Allow the dough to rest covered for 20 to 30 minutes.

While the dough rests, work on the filling and sauce. Mix the shredded pears and shredded Pecorino together. Fold in the marscopone. Set aside.

Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.

Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.

Lay out one sheet of dough, and in two rows, add 12 or so servings of filling (1 tsp at a time). Once the filling is on the dough, wet the dough around the filling. Now add a second sheet on top. Get the ravioli stamp and get to cutting your ravioli.

When all the ravioli is cut, add to a large pot of boiling water and cook for 3-5 minutes.

Transfer ravioli to plates. Ladle on the cherry sauce. Sprinkle on some fresh cracked pepper and vegan parm. Devour!