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Strawberry Ravioli with Cashew Cheese Filling (DF)

I've been avoiding eggs as much as possible, but my last vegan attempt at ravioli went horribly awry and I wanted to take it easy on myself tonight. I'm glad I did! The strawberry in the dough is subtle but definitely balances well with the balsamic reduction. We have an absurd amount of basil right now, so I sprinkled more than necessary, probably. But I ain't complaining.

Strawberry Ravioli with Cashew Cheese Filling (DF)

Source: A Beautiful Mess | Serves: 2-3 | Time: 45 min

Changes: made vegan cheese; rolled my dough to level 4 instead of level 3 on the KitchenAid mixer.


2 tbsp water

2 1/2 cups all-purpose flour

2 eggs


1 heaping cups of #cashews, quick soaked in hot water

2 cloves of garlic, minced

2 tbsp water

2 tbsp nutritional yeast

1 tbsp apple cider vinegar

salt + pepper

To Serve

Balsamic vinegar reduction (homemade or store-bought)

Shredded fresh basil


First, cut the tops off the strawberries. Add those and the water to a food processor or good blender and puree. You should have around 3/4 cup liquid or a little less.

In a large bowl, measure out the flour and create a well in the center. Add the eggs to the well. Pour in the strawberry mixture and stir until a dough ball begins to form. Use your clean hands and a floured surface to knead the dough for 2-3 minutes (I used the dough hook on my KitchenAid mixer). Cover and allow the dough to rest for at least 10 minutes.

While the dough rests, blend the filling ingredients together in a Vitamix or Nutribullet. Set aside.

Roll the dough out until very thin. I used my KitchenAid pasta roller attachment and rolled each piece to level 4. Click here for full instructions.

Place one sheet of pasta on a lightly floured cutting board or work surface you can cut on. Spoon or use a pastry bag to add small dots (about 1/2 tablespoon) of filling. Place another sheet on top, and use a pizza cutter or pasta cutter to cut out the ravioli, trapping the filling in the center.

To cook, boil the ravioli in salted water for 5 minutes (fresh pasta cooks faster than dry pasta). Check a piece for doneness and strain.

Plate. Drizzle balsamic reduction and sprinkle basil on top. Enjoy!

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