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Pea & Leek Ravioli (GF, V)

I found a gluten-free AND vegan ravioli dough that actually works! The key is leave the dough a little thicker.

Inspiration: Lazy Cat Kitchen | Makes: 24 ravioli | Time: 1 hr

Changes: replaced miso with tahini; replaced ground almonds with ground macedamian nuts; replaced psyllium husk powder with flax meal; used my Kitchen Aid mixer


Pea & Leek Ravioli (GF, V)


1 cup frozen green #peas

2 tsp olive oil

½ small leek, white and light green part only, sliced

1 garlic clove, diced finely

A few fresh basil leaves

2 tsp tahini

Zest of ½ lemon + 15-30 ml / 1-2 tbsp lemon juice

Salt and pepper, to taste

1-2 tbsp ground macedamian nuts

Pasta Dough

1 tsp flax meal

1 slightly heaped cup chickpea flour

½ cup tapioca starch

½ tsp sea salt

2 tbsp oil

¼ cup water

Rice flour, for dusting

To Serve

Vegan basil pesto

Halved cherry tomatoes



Boil a small pot of water and fill a bowl with cold water. Once the water comes to boil, plunge frozen petit pois (or green peas) into it and cook according to the instructions (my petit pois needed 3 minutes). Drain and plunge into the bowl with cold water to preserve the colour.

Heat up the olive oil in a large pan. Gently fry leeks and garlic, until fragrant and soft.

Place cooked petit pois/green peas, leek and garlic and all of the remaining filling ingredients apart from the breadcrumbs in a small food processor. Process until smooth, season to taste.

If the mixture is too loose, add ground nuts to thicken.


In a mixing bowl, combine flax meal, sifted chickpea flour, tapioca and salt. Mix well.

Add olive oil and water. Mix well with a spoon and then knead with your hands. You may need a touch more water especially if using cups instead of weighing your flours but only add more if the ingredients are too dry to come together to form a dough, it will initially feel like that might be the case but please persevere for a few minutes before adding more water. If your dough does need more water, add it very gradually, teaspoon by teaspoon. Finished dough should feel like play-dough, it should not be sticky. Rest it for 30 minutes.

Cut dough into ightpieeces 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. I repeated the process on the #2 setting once. I didn't go thinner than that for the dough.

Lay out one sheet of dough, and in two rows, add 6 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. Repeat with remaining dough.

Once you’ve made about 12, boil a small pot of water. Lower the heat to low-medium and add 6 ravioli to the simmering water at a time. Cook for about 3 minutes (or longer depending on the thickness of your dough). Fish them out with a slotted spoon and place on drying rack or a place.

Plate ravioli with some pesto. Enjoy!

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