Potato Ravioli- Vegan
Potato filled ravioli
Ingredients
- For the Dough
- 1 Cup All-purpose Flour
- 1 Cup Whole Wheat Flour
- 1/2 Cup Warm Water
- 1/4 Tsp Salt
- For Potato Filing
- 2 Large Russet Potatoes-Peeled and Diced
- 1/4 Cup Almond or Soy Milk
- 3 Cloves Minced Garlic
- 1 Bunch Chives Chopped
- 1/4 Cup Nutritional Yeast
- 1/2 Tsp Black Pepper
- 1 Tsp Miss Dash
Instructions
- In a large mixing bowl, combine the flours and salt.Slowly add in the warm water to the flour mixture until a dough forms. Keep adding in water in until the dough is smooth but not too sticky.
- Knead the dough on a floured surface for 5 minutes or until the dough is elastic and smooth. Cover dough with a clean dish towel and let rest in a warm area for 30 minutes.
- For the Potato Filing
- Boil Potatoes in large pot of water until they are fork-tender. 10-15 minutes
- Drain potatoes and put into mixing bowl. Use potato masher to smash until smooth.
- Add garlic, chives, almond milk, black pepper, Miss Dash and nutritional yeast into the potatoes. Mix well until smooth and creamy. Adjust seasoning to taste.
- Assembly and Cooking Raviolis
- Roll dough out onto a floured surface to about 1/8 inch thick
- Use a round or squared cookie cutter or cut out dough.
- Place a small spoonful of the potato filling into the center of each dough piece.
- Fold the dough over the filling to create a nice pocket. Press the edges firmly to seal the ravioli.
- Bring a large pot of water to a boil. Gently add in the ravioli and cook for 3-4 minutes or until the ravioli float to the surface. Remove ravioli with a slotted spoon and set into a bowl.
- Add Mushroom Sauce
